Ingredients
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1 and 3/4 cups All-purpose flourFor the cake
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3/4 cup Unsweetened cocoa powderFor the cake
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1 and 1/2 teaspoons Baking powderFor the cake
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1 and 1/2 teaspoons Baking SodaFor the cake
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1 teaspoon SaltFor the cake
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2, large EggsFor the cake
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1 cup Granulated sugarFor the cake
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1/2 cup packed Light brown sugarFor the cake
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1/2 cup Vegetable OilFor the cake
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2 teaspoons Vanilla extractFor the cake
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1 cup ButtermilkFor the cake
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1 cup Hot waterFor the cake
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1 cup Semi-sweet chocolate chipsFor the glaze
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1/2 cup Heavy creamFor the glaze
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(optional) Sprinkles or toppings of your choiceFor the glaze
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a donut cake pan or bundt pan.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Slowly pour in the hot water and mix until the batter is smooth. Be careful as the batter will be thin.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- While the cake is cooling, make the glaze. In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chocolate chips. Let it sit for a minute, then stir until smooth.
- Once the cake has cooled, drizzle the chocolate glaze over the top of the cake. Add sprinkles or other toppings if desired.
- Allow the glaze to set before serving. Enjoy your chocolate donut cake!
