Mocha Glazed Chocolate Cake Doughnuts
Mocha Glazed Cake Doughnuts are more decadent gluten-free cake in the shape of a doughnut than the actual fried treat you are accustomed to. In no way does that make it any less special or delicious. The chocolate cake is rich, soft, and tender. Espresso and chocolate combine in a silky sweet glaze on top of the cake that begs you to enjoy it with a fork over your fingers.
Time to Make the Doughnuts
Making the Mocha Glazed Chocolate Cake Doughnuts is simple. Begin by combining the dry ingredients, including the chocolate chips, in a large mixing bowl. Note that this recipe has only been tested with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. In a small bowl, beat the eggs with the heavy cream and canola oil. Pour the wet ingredients into the dry ingredients and stir them all together.
Doughnut Molds
Silicon doughnut molds 3 ½ inches in diameter are about the standard size of a store-bought doughnut. This recipe will make a dozen doughnuts with that size mold. While you can spoon or pour the batter into the molds, I find it easier to transfer the batter to a plastic bag and cut the tip to pipe it into the molds.
Making the Glaze
Heat the cream in the microwave until it just begins to boil. Carefully pour the hot cream over the chocolate chips, espresso powder, and corn syrup in a separate bowl. The chips will melt as you stir to combine. It will become smooth and silky in just a few minutes.
And Bake!
Bake the doughnuts then allow them to cool to the touch. Remove them from the molds and place them onto a baking rack. Dip the doughnuts into the glaze or pour the glaze on top of the doughnuts, and decorate as you wish. Let them rest on the baking rack until ready to serve.
More Gluten-Free Delights
- Fried Eggnog Donuts
- Spiced Chocolate Cheesecake
- Chocolate Peanut Butter Caramel Cake
- Vanilla Cupcakes
- Praline Cream Cupcakes
Mocha Glazed Chocolate Cake Doughnuts
Ingredients
Chocolate Cake Doughnuts:
- 1 ¼ cup gluten-free flour with xanthan gum (Bob's Red Mill 1-to-1 Baking Flour recommended)
- ¾ cup cocoa powder
- ½ cup granulated sugar
- ½ cup mini dark chocolate chips (dairy-free optional)
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 ½ cups heavy cream (dairy-free creamer optional)
- ½ cup canola oil
- 2 large eggs
Mocha Glaze:
- ½ cup heavy cream (dairy-free creamer optional)
- 2 tbsp espresso powder
- ¾ cup mini dark chocolate chips (dairy-free optional)
- 2 tbsp light corn syrup
Instructions
For the Chocolate Cake Doughnuts:
- Preheat the oven to 350 and place silicone donut rings on baking trays for support. Spray donut rings with oil if needed.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, chocolate chips, baking soda, and salt with a large spoon.
- In a medium mixing bowl, combine the heavy cream, canola oil, and eggs. Beat with a fork to break the eggs and combine well.
- Add the wet ingredients to the dry ingredients, stirring with a large spoon until fully combined. Transfer the batter to a piping bag or use a spoon to fill the donut molds.
For the Mocha Glaze:
- In a wide medium mixing bowl, combine the chocolate chips, espresso powder, and corn syrup.
- Heat the heavy cream in the microwave until it just begins to bubble, and carefully pour it over the chocolate chip mixture. Gently stir while the chocolate melts and the ingredients combine into a smooth glaze.
- Dip the doughnuts into the glaze or spoon the glaze on top of the donuts. Decorate as you wish and serve.
Hi Shay! Making these today and wanted to see if you could give me the approximate baking time that these need. The look amazing!
Hi Rena! They only take about 15 minutes to bake! Then let them cool for a few minutes before removing them from the mold. This will help them from falling apart and from burning your hands:-) Enjoy!