Double Dark Chocolate Baked Donuts

How did I miss National Donut Day last Friday?

National Donut Day is celebrated every year on the first Friday in June in the US and some other countries. National Donut Day really is an important holiday but not for what you may think.

It all started in 1938 in Chicago when the Salvation Army held a fundraiser to help those in need during the Great Depression and to honor those who served donuts to soldiers during World War I. Then came the Donut Dollies. They were female Red Cross volunteers who served donuts to soldiers on the frontlines from World War II to the Korean War to Vietnam. They held the very important official title of Supplemental Recreational Activities Overseas Staff or SRAO.

The Donut Dollies rode around in "Clubmobiles" equipped with food, drink, newspapers, magazines and other American goods. They were fearless women who were deployed to warzones delivering donuts and the like to boost soldier morale.

Despite their courage and sacrifice, Donut Dollies have gone largely unnoticed and unappreciated. So when you get your next free donut on National Donut Day, think of the Donut Dollies and how they made their selfless contribution by risking their lives everyday as they tried to fulfill their mission of spreading cheer to US troops.

My Double Dark Chocolate Baked Donuts are a tribute to the courageous Donut Dollies. I'm sure the Donut Dollies would have appreciated them being baked instead of fried. These are oh so chocolatey donuts, dipped in more chocolate and fancy multi-colored nonpareils. They have the consistency of a moist fudge cake thanks to the sour cream in the batter. Espresso powder, cocoa rouge powder and 74% cacao chocolate chips were used to elevate the dark chocolate flavor.


Donut pans (2)

Cooking spray (1)

Mixing bowl (2)

Silicone spatula or wooden spoon (1)

Whisk (1)


For donuts:

All purpose flour (1 + 1/3 cup)

Cocoa rouge powder (1/4 cup)

Baking powder (1/2 tsp)

Baking soda (1/2 tsp)

Light brown sugar (3/4 cup)

Kosher salt (1/2 tsp)

Espresso powder (1/2 tsp)

Dark chocolate chips, 74% cacao (1/2 cup)

Sour cream (1/3 cup)

Vanilla extract (1 tsp)

Eggs large (2)

Unsalted butter melted (8 tbs)

For glaze:

Semi-sweet chocolate chips 64% cacao (1 cup)

Milk (4 tbs)


  1. Preheat oven to 350F

  2. Whisk together dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and chocolate chips in a large mixing bowl. Set aside.

  3. In another bowl, whisk eggs, sour cream, and vanilla.

  4. Add wet ingredients and dry ingredients until well combined. Do not overstir.

  5. Stir in melted butter until well-combined.

  6. Prepare 2 donut pans with cooking spray.

  7. Fill in wells 2/3 full.

  8. Bake donuts for 12 to 15 minutes or until toothpick inserted becomes clean. (Do not overbake as the donuts will dry out.

  9. Removed donuts from oven and wait 30 seconds. Use a spatula or butter knife run around the edges to loosen. Over a rack, tip the pan over and tap gently to remove donuts from the pan. You need to do this quickly, the longer you wait, the harder it is to get the donuts out of the pan.

  10. Prepare the glaze by combining chocolate chips and milk in a microwave save bowl. Microwave 20 seconds at a time until chocolate chips are almost melted.

  11. Remove from microwave and stir until all chips have melted.

  12. Dip the top of each donut with chocolate glaze then dip the top again in a plate of nonpareils.

  13. Donuts can be stored loosely covered at room temperature for two days or freeze for 3 months.

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