Baked chocolate doughnuts with chocolate glaze
27 min · 9 g protein · 161 cals / serving
Chocolate cake doughnuts from a doughnut tin, dipped in a glossy glaze of dark chocolate and cocoa. Cocoa and real flour make a soft, moist crumb, Greek yogurt keeps it tender and a generous scoop of whey adds protein. Ten minutes in the oven, no frying, and they taste of chocolate first and doughnut second.
Ingredients
Doughnuts
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, unsweetened
- 1 1/3 scoops whey protein, chocolate or vanilla
- 1/3 cup + 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- a pinch salt
- 1 egg
- 3/4 cup + 2 tbsp nonfat Greek yogurt
- 1/3 cup skim milk
- 1 tbsp butter, melted
- 1 tsp vanilla extract
Chocolate glaze
- 3/4 oz dark chocolate 70-85%, 70%, chopped
- 2 1/2 tbsp skim milk
- 1 1/2 tbsp cocoa powder
- 1/3 cup + 1 tbsp powdered sugar
Steps
- Heat the oven to 350°F and grease a 12-hole doughnut tin well, centre posts included. This makes 10.
- Whisk the flour, cocoa, whey, sugar, baking powder, baking soda and salt in one bowl, and the egg, yogurt, milk, melted butter and vanilla in another. Stir the wet into the dry just until no dry streaks remain; a few lumps are fine, and beating makes cake doughnuts tough.
- Spoon the batter into a zip-top bag, snip a corner and pipe it into the tin, filling each ring about three-quarters full.
- Bake 10–12 minutes, until the tops spring back when pressed. Cool 5 minutes in the tin, then turn out onto a rack and cool completely.
- For the glaze, warm the chocolate and milk together in short bursts in the microwave, stirring, until smooth, then whisk in the cocoa and powdered sugar until glossy and thick enough to coat a spoon. Dip the top of each doughnut, twist as you lift it, and leave on the rack for 20 minutes to set.
Good to know
Can I leave out the protein powder?
Yes: replace it with 1/3 cup more flour. The doughnuts are a touch fluffier and a little less filling, at about 20 instead of 25.
Why are mine dry?
Overbaking, nearly always. Cocoa batters hide their colour, so go by touch and take them out the moment the tops spring back. Whey dries a batter faster than flour does, which is why there is no more than a scoop and a bit.
Storage?
Best on the day. Keep any left over in an airtight box at room temperature for a day, or freeze them unglazed for a month.
Alternatives
Per
- Calories
- 247
- Protein
- (21%)
- 13 g
- Fat
- (18%)
- 5 g
- Carbohydrates
- (61%)
- 40 g
- of which sugar
- 21 g
- Fiber
- 3 g
- Sodium
- 247 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1609 kcal goes into the pot and 729 g of ingredients comes out as about 650 g of food: 247 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.