These delicious double chocolate donuts are decadent and rich even though they are baked in the oven and not fried. The moist devil’s food cake donuts are packed with chocolate flavor and loaded with a chocolate ganache frosting and a smattering of sprinkles. Yum!
Prepare the donut pans with a generous amount of cooking spray (my preference), butter (best flavor), or shortening. Dust with cocoa powder. If using butter or shortening, turn the pan upside down over the sink and tap gently to knock any excess cocoa loose. (If you do this with cooking spray, it will run out into the sink and make a big mess.)
In a large bowl, whisk the flour, baking powder, baking soda, cocoa, and salt.
In a medium bowl, use a hand mixer to beat the egg with sugar. Add yogurt, melted butter, milk, and vanilla extract and mix until combined.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined.
Use a spoon or piping bag to fill donut cavities with batter ¾ way full.
Bake for approximately 10-12 minutes or until a toothpick comes out clean or with just a few crumbs. Allow donuts to cool for 10 minutes before flipping the pans upside down over a wire rack.
Cool completely before frosting. You can't frost a hot donut because the frosting will melt, run all over, and make a giant mess.
For the chocolate ganache glaze
While the donuts are cooling, prepare the chocolate ganache. Add heavy cream, butter, and chocolate chips to a microwave safe bowl and heat at full power in 20 second increments. After each increment, stir thoroughly for at least 30-45 seconds.Allie and I learned that chocolate chips never lose their shape even when completely melted, so in order to get smooth melted chocolate, you have to stir stir stir. It should only take 3-4 rounds of 20 seconds in order to melt your chocolate completely. When the chocolate is smooth and creamy with no lumps, it is ready to frost the donuts.Note – if the chocolate softens a bit but then gets hard or grainy, you have burned it. There is no way to recover burned chocolate, so you will have to trash it and start over.
Hold a donut upside down and dip in the ganache glaze. Garnish as desired with sprinkles. Return decorated donut to the cooling rack to set. Continue until all donuts are frosted and garnished, and allow chocolate ganache glaze to set before serving.
Be sure to prepare your donut pan well to prevent donuts from sticking. I think most people would use flour to prepare the pan, but this will leave your chocolate donuts with white flecks all over them. I prefer to dust with cocoa powder when I am making chocolate baked goods. Cocoa powder can be a little bitter if you use too much, but you can always brush off any excess before you frost the donuts.A piping bag makes it really handy and mess-free to fill the donut pans. No tip is needed if you use disposable bags; simply cut the tip of the bag a little higher than you normally would to leave a nice big opening to squeeze the thick batter down into the wells of the donut pan. No tip required unless you are using a reusable piping bag.Sprinkle donuts immediately after frosting as the sprinkles will not adhere once the ganache glaze has set.Store leftover donuts in an airtight container for 2-3 days.