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Halloween Chocolate Cake Donuts

Rebecca | Roses & Whiskers
Soft, fudgy chocolate cake donuts coated in a rich chocolate glaze. Topped with eye sprinkles for a little Halloween pizzazz. Make them gluten free or gluten-full.
Prep Time 20 mins
Cook Time 8 mins
Servings 10 donuts


  • 1 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full donuts
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 oz. semi-sweet baker's chocolate
  • 1/4 tsp espresso powder
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup sour cream
  • 2 tsp vanilla extract
  • 1 cup buttermilk

Chocolate Glaze

  • 1 cup powdered sugar
  • 4 tbsp cocoa powder
  • 1/4 tsp vanilla extract
  • 3 tbsp whole milk
  • assorted sprinkles


  • Lightly grease two donut pans with cooking spray and preheat the oven to 350°F (176°C). (I use a paper towel to evenly distribute the spray in each well and to dab off any excess.) This recipe yields 10-12 donuts.
  • Melt the baker's chocolate in the microwave in a heatproof bowl. Mix the espresso powder with the melted chocolate until completely combined. Set aside to cool slightly.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt until combined.
  • In a large bowl, whisk the sugar, egg, sour cream and vanilla until smooth. Then whisk in the melted chocolate until smooth. Fold in 1/3 of the flour mixture, followed by 1/2 of the buttermilk, another 1/3 of the flour, the remaining buttermilk and the remaining flour.
  • Spoon the batter into a large plastic bag and cut off the tip, making a hole about an inch wide. Pipe the batter into the greased donut wells, about 3/4 full. I usually get 11 donuts, but you might be able to squeeze out a 12th!
  • Bake for 8-10 minutes, or until a toothpick inserted in the center comes out clean. Leave the donuts in the pan for 3 minutes before removing to a wire cooling rack.

Making the Glaze

  • Make the chocolate glaze while the donuts are cooling. (Wait until the donuts are almost cool before starting.)
  • Sift the powdered sugar and cocoa powder. Then whisk in the vanilla and milk until smooth. Dip the top of each cooled donut into the glaze and place the donut back on the rack, with a sheet of wax paper or a rimmed baking sheet underneath to catch any dripping chocolate. Smooth the chocolate with a spoon if needed. Dip a few donuts and then decorate with eye sprinkles before dipping the rest.
  • Store in an airtight container on the counter. Best enjoyed in the first day or two after making them.