Glazed Chocolate Cake Doughnuts with Peppermint Bark
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 doughnuts
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.
  • 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
Vanilla Glaze
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Peppermint bark, finely chopped
  • Candy cane, finely crushed
  1. Preheat the oven to 350F. Lightly grease the doughnut pans with nonstick cooking spray or olive oil. Set aside for now.
  2. In a medium sized mixing bowl, combine all purpose flour, baking powder, baking soda, cocoa powder, and nutmeg until well incorporated.
  3. 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.
  4. Melt baking chocolate according to the directions on the box, and whisk this into the wet ingredients until combined.
  5. Pour the wet ingredients into the dry ingredients, and mix until no clumps of flour remain.
  6. 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.
  7. 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.
  8. 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.
  9. Dip the warm doughnuts into the glaze a few times before transferring them to the cooling rack.
  10. Finely chop peppermint bark or candy canes and sprinkle them on top.
  11. 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.
Recipe by Cooking with a Wallflower at