Posted: Jan 20, 2014 10:00 AM
Chocolate is so special that we believe it deserves a place at the breakfast table. That's right… We said breakfast! We want you to enjoy these chocolate cake donuts with Kahlua glaze while sipping on your morning coffee. Go ahead, indulge and enjoy!

Donuts aren't just for kids anymore. That's right, even adults can take pleasure in these tasty treats, especially when they are made with grown-up ingredients like Kahlua. The next time you're in the mood for something sweet in the morning, make a batch of these baked chocolate donuts with Kahlua glaze. Serve up with a steaming hot mug of coffee, a hot coffee cocktail or a White Russian.

Chocolate cake donuts

Makes approximately 2 dozen


  • 1-3/4 cups all-purpose flour
  • 1/3 cup unsweetened baking cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup superfine baking sugar
  • 2 tablespoons butter
  • 1 egg
  • 1/2 cup buttermilk (see baker's tip under the directions if you don't have this on hand)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips


  1. Preheat the oven to 350 degrees F and lightly grease a donut baking pan.
  2. Add the dry ingredients to the bowl of a stand mixer. Using the paddle attachment, blend the ingredients together on low speed.
  3. Add the butter and mix on medium speed to incorporate the butter into the dry ingredients.
  4. In a separate bowl, stir together the wet ingredients.
  5. Slowly pour the wet ingredients into the dry ingredients. Mix on medium-low speed with the paddle attachment for about 30 seconds until the ingredients are fully incorporated. The batter will be thick, similar to a cookie dough.
  6. Add the chocolate chips and mix the batter again for a few seconds.
  7. Let the dough rest for 15 minutes to allow the gluten to relax.
  8. Fill the greased donut pans about 2/3 of the way full with the chocolate donut batter.
  9. Bake for 8 to 10 minutes, or until a cake tester inserted in the middle of the donut comes out clean.
  10. Once done baking, remove the donuts from the oven and let them cool in the pans for about 5 minutes. Then gently loosen the edges using a butter knife and transfer to a baking rack.
  11. Dip or drizzle the Kahlua glaze onto the chocolate cake donuts before eating.
  12. Store unglazed leftover donuts in an airtight container at room temperature.

Baker's Tip^ Make your own buttermilk by adding 1/2 tablespoon fresh-squeezed lemon juice or vinegar to 1/2 cup whole milk. Let this sit for 5 to 10 minutes before using.

Kahlua glaze

Makes approximately 1/3 cup


  • 1 cup powdered sugar
  • 3 to 4 tablespoons Kahlua


  1. In a small bowl, whisk together the powdered sugar and 2 tablespoons Kahlua. Add more Kahlua, 1 tablespoon at a time, until the glaze is smooth and pourable.
  2. Store leftover glaze in an airtight container in the refrigerator until needed, whisking again right before using.

Notes^ If you're going to dip the donuts in glaze, double the glaze ingredients. To make these kid friendly, replace the Kahlua with milk or water or dust the donuts with powdered sugar right before serving.

allParenting Chocolate cake donuts with Kahlua glaze

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