Follow these 7 easy steps to make a batch of Baked Chocolate Cake Doughnuts:
1. Lightly grease a doughnut (or muffin) tin and preheat the oven to 350F.
2. Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
3. Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
5. Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
6. Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched.
7. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.
Here’s how to make the Buttermilk Glaze:
Doughnut glaze is very simple to make… basically just mixing powdered sugar with some sort of liquid. For these doughnuts, I used a splash of buttermilk, but you can use milk, water, or any liquid. Start with about 1 cup of powdered sugar in a bowl, and add about 1 teaspoon of buttermilk. Start blending with a spoon until you get a thick paste. Add more buttermilk in very small amounts, at about 1/4 teaspoon at a time, and stir it in, using the back of the spoon to break down any clumps. You are aiming for a consistency that is about like a thick cake icing. If you add too much liquid at once, you won’t be able to get out the clumps. Once you get a smooth mixture, continue adding liquid at 1/4 teaspoon at a time until you get a slightly thinner glaze that slowly drips from the spoon.
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Source: Lara Ferroni