Chocolate cake-like doughnuts dipped in vanilla glaze and then dusted with finely chopped peppermint bark. This vanilla glazed chocolate cake doughnuts with peppermint bark is the perfect treat for Christmas morning.
Happy Friday!
In just one weekend, I already have so much planned! I’m soo excited, but how am I going to fit everything in?
Thankfully, I only work part day today. Then it’s time to get ready for our annual office holiday party. This year we’re going to Fogo de Chao, a Brazillian all you can eat steakhouse in downtown SF. I have never eaten at a Brazillian steakhouse before, but I’ve heard great things about it so I’m super excited. But the idea of all that meat makes me feel full already. I’ll be posting all my dinner pics on Instagram.
In the mean time, we need to talk about these doughnuts. Like, seriously.
I’m preparing for Christmas breakfast. Or maybe Christmas snack? Or is it Christmas dessert?
I originally wanted to top the doughnuts with crushed candy canes, but the grocery store I went to had no peppermint candy canes! What! They had Starburst and Lifesaver candy canes. But somehow, I don’t think it would work out the same way. So I chopped up peppermint bark for my doughnuts instead. And it was sooo good. But you can choose to do either one or both. I promise you won’t regret it.
These baked doughnuts are so soft and cakey. Each bite will be like biting into the dreamiest chocolate cake. The melted chocolate creates a surprise bite of fudge. Sooo good. Then to top off these cake like doughnuts, dip them a few times into a simple vanilla glaze. And for a little holiday twist, sprinkle finely chopped peppermint bark or crushed candy canes over these doughnuts.
It’s like tasting the holiday season in every single bite.
My mouth is watering just thinking about these!
Preheat the oven to 350F. Lightly grease the doughnut pans with nonstick cooking spray or olive oil. Set aside for now.
In a small mixing bowl, combine all purpose flour, baking powder, baking soda, cocoa powder, and nutmeg until well incorporated.
In a medium sized mixing bowl, whisk together a large beaten egg, brown sugar, milk, vanilla yogurt, melted butter, and vanilla extract until smooth. Try not to overmix. Otherwise, the doughnuts will turn out tough.
Melt baking chocolate according to the directions on the box, and whisk this into the wet ingredients until combined.
Pour the wet ingredients into the dry ingredients, and mix until no clumps of flour remain.
Pour the chocolate batter into a ziploc bag and cut a corner. Use the bag to pipe the batter into the doughnut pan. Fill the doughnut cavities up to about 2/3 of the way. You don’t want to over fill them. Otherwise, the doughnuts will expand and cover the center hole.
Bake the doughnuts for about 9-10 minutes. Then use a toothpick to test the readiness of the doughnuts. Insert the toothpick into the center of the doughnut. If the toothpick comes out clean, the doughnuts are ready.
Allow the doughnuts to cool for a couple minutes before moving them to a cooling rack. While the doughnuts are cooling, whisk together powdered sugar, milk, and vanilla extract in a small bowl.
Dip the warm doughnuts into the glaze a few times before transferring them to the cooling rack.
If you run out of the vanilla glaze, you can always make more. The more you dip the doughnuts, the thicker the glaze will be.
Finely chop peppermint bark or candy canes and sprnkle them on top.
Serve the vanilla glazed chocolate cake doughnuts with peppermint bark same day for best taste. But they will keep in an airtight container at room temperature for up to 3 days.
Enjoy!
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup cocoa powder
- ¼ teaspoon nutmeg
- 1 large egg, beatened
- ½ cup brown sugar
- ¼ cup + 2 tablespoons milk
- ¼ cup vanilla yogurt
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 2 ounces semi sweet baking chocolate
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Peppermint bark, finely chopped
- Candy cane, finely crushed
- Preheat the oven to 350F. Lightly grease the doughnut pans with nonstick cooking spray or olive oil. Set aside for now.
- In a medium sized mixing bowl, combine all purpose flour, baking powder, baking soda, cocoa powder, and nutmeg until well incorporated.
- In a small sized mixing bowl, whisk together a large beaten egg, brown sugar, milk, vanilla yogurt, melted butter, and vanilla extract until smooth. Try not to overmix.
- Melt baking chocolate according to the directions on the box, and whisk this into the wet ingredients until combined.
- Pour the wet ingredients into the dry ingredients, and mix until no clumps of flour remain.
- Pour the chocolate batter into a ziploc bag and cut a corner. Use the bag to pipe the batter into the doughnut pan. Fill the doughnut cavities up to about ⅔ of the way.
- Bake the doughnuts for about 9-10 minutes. Then use a toothpick to test the readiness of the doughnuts. Insert the toothpick into the center of the doughnut. If the toothpick comes out clean, the doughnuts are ready.
- Allow the doughnuts to cool for a couple minutes before moving them to a cooling rack. While the doughnuts are cooling, whisk together powdered sugar, milk, and vanilla extract in a small bowl.
- Dip the warm doughnuts into the glaze a few times before transferring them to the cooling rack.
- Finely chop peppermint bark or candy canes and sprinkle them on top.
- Serve the vanilla glazed chocolate cake doughnuts with peppermint bark same day for best taste. But they will keep in an airtight container at room temperature for up to 3 days.
Join me and other food bloggers at Fiesta Friday.
Really impressive :). Delicious!
Thank you!
They look amazing – I’d have them all day long, not just for breakfast. Or lunch 😉 Happy Fiesta Friday and have a wonderful 2017!
Have a wonderful new year, Ginger!
Looks like a special treat. Thanks for sharing, Andrea, and wish you a happy New Year! #FiestaFriday
Happy New year, Ahila!