Dark Chocolate Cake Doughnuts (Small Batch)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 224.0
  • Total Fat: 9.6 g
  • Cholesterol: 47.4 mg
  • Sodium: 55.9 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.2 g

View full nutritional breakdown of Dark Chocolate Cake Doughnuts (Small Batch) calories by ingredient


Introduction

My sister requested these baked donuts after a craving for the local donut shop struck. I made them with rich cocoa, low-fat homemade yoghurt and white whole wheat flour for a little nutrition and moisture kick before dipping the tops in bittersweet chocolate and sprinkling them with mini chocolate chips. They got the seal of approval... a rarity with her! Adapted from http://www.shutterbean.com/2012/dark-choco
late-cake-doughnuts/ My sister requested these baked donuts after a craving for the local donut shop struck. I made them with rich cocoa, low-fat homemade yoghurt and white whole wheat flour for a little nutrition and moisture kick before dipping the tops in bittersweet chocolate and sprinkling them with mini chocolate chips. They got the seal of approval... a rarity with her! Adapted from http://www.shutterbean.com/2012/dark-choco
late-cake-doughnuts/
Number of Servings: 5

Ingredients

    1/3 cup homemade (or low-fat) Greek yogurt
    ¼ cup packed dark brown sugar
    1 egg
    ½ tbsp honey
    1 tsp vanilla
    1 ½ tbsp melted, salted butter
    ½ cup Nutri-Blend (or white whole wheat) flour
    3 tbsp unsweetened cocoa powder
    ¼ tsp baking soda
    pinch sea salt
    pinch nutmeg
    2 oz good-quality semisweet chocolate
    1 tsp flavourless coconut oil
    chocolate chips, for topping

Directions

Heat oven to 325 F and coat a doughnut pan with non-stick cooking spray.
In a large bowl, whisk together the yoghurt, sugar, egg, honey, vanilla and butter until smooth.
Add the flour, cocoa, baking soda, salt and nutmeg, stirring until just smooth (but not beating).
Bake for 13 minutes, until doughnuts spring back when lightly pressed.
Cool in pan on rack 3-5 minutes, then carefully turn out directly onto rack to cool.
Melt together the chocolate and coconut oil in a wide bowl.
Dip the tops of each doughnut in the chocolate, allowing excess to drip back into the bowl. Sprinkle with chocolate chips and let set.

Serving Size: Makes 5 doughnuts

Number of Servings: 5

Recipe submitted by SparkPeople user JO_JO_BA.