We all know I am a lover of all things chocolate, so I’m sure these double chocolate fudge doughnuts are no surprise to you. With my new doughnut pan has come the creation of many many many new doughnut recipes. I feel like you may get overwhelmed with severe doughnut jealousy if I were to release all said doughnut recipes at once. So, to spare you that wave of wanting, I will be strategically dispersing each new doughnut recipe on a random and exciting schedule. What I love about these double chocolate fudge doughnuts is the simplicity of them. Simply dip a chocolate doughnut in chocolate ganache and you’re done! But the flavor profile goes so much deeper than that, making these deceptively simple. Give them a whirl, I know you’ll love them!

What Cocoa Powder Should I Use?

For these doughnuts, I highly recommend using dutch processed cocoa. It will give you the truly fudgy doughnut result that you are looking for. I think that natural cocoa powder might bring too much acidity to the flavor profile. We also already have enough acidity from the dark chocolate ganache on top. Because of this, I think dutch process cocoa powder would be best for these doughnuts, but if you make them with natural cocoa powder, I’d love to hear how they turned out for you!

Do I Really Need a Doughnut Pan to Make These Doughnuts?

Yes, unfortunately you really do need a doughnut pan to make these doughnuts. But, this one I got from target was only $13, and it’s performance has been impeccable. I have not sprayed the pan with any non-stick spray, and the doughnuts just lift right off of the pan (with a little help from a butter knife). The pan is seriously amazing, and, on the bright side, it’s only a one time $13 charge for a lifetime of deliciously delightful, delicate, doughnuts.

Print Recipe

5 from 1 vote

Double Chocolate Fudge Doughnuts

Double Chocolate Fudge Doughnuts are a flavor blast to your mouth! They're rich, decadent, and everything you need for an indulgent dessert.

Prep Time10 minutes mins

Cook Time13 minutes mins

Total Time23 minutes mins

Course: Breakfast

Cuisine: American

Keyword: chocolate, chocolate donut, chocolate doughnut, chocolate ganache, donut, donuts, doughnut, doughnuts

Servings: 12 doughnuts

Ingredients

For the Doughnuts:

• 1/3 cup Cocoa Powder
• 1 cup All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/3 cup Granulated Sugar
• 1/3 cup Brown Sugar
• 1/2 cup Milk
• 1 Large Egg
• 1/4 cup Sour Cream
• 1/4 cup Vegetable Oil
• 3/4 teaspoon Vanilla Extract

For the Ganache:

• 100 grams Dark Chocolate
• 90 grams Heavy Whipping Cream

Instructions

For the Doughnuts:

• Preheat your oven to 350 and prepare your doughnut pan with non stick spray (or you can omit the nonstick spray, I do not use it, and I have no issues with stickage).
• In a medium sized bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
• In a separate, large bowl, add the sugars, and sour cream. Whisk until combined and creamy. Then add the milk, egg, oil, and vanilla extract. Whisk again to combine.
• Add the dry ingredients into the wet ingredients and whisk together until just combined, being careful not to over mix.
• Evenly distribute the batter into the prepared doughnut pan, filling each cavity about 1/2 of the way up.
• Bake in the preheated oven for 12-15 minutes or until risen and a toothpick comes out clean when inserted in the center.
• Allow to cool for 2 minutes, and then carefully remove the doughnuts from the pan. Be careful at this step, the pan and doughnuts will still be hot! Once they are removed, set them aside on a cooling rack to cool completely before frosting with the ganache.

For the Ganache:

• Chop the chocolate into small pieces no bigger than the size of a pea and set aside in a heat proof bowl.
• In a microwavable bowl or in a pot over low heat on the stove, add the heavy whipping cream and heat it until it is steaming. If you are using a microwave do this in 30 second intervals.
• Once the cream is steaming, pour it into the heat proof bowl with the chopped chocolate, and cover the bowl with a plate so no steam escapes. Allow to sit for 1 minute, then remove the covering and whisk. The mixture might look broken but keep stirring and the cream and chocolate will create a beautiful thick ganache.
• Dip the doughnuts in the ganache when it is still barely warm to the touch. This will allow maximum ganache adherence while still creating a smooth, glossy coating. Allow to set, and enjoy!

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