Sprinkly Chocolate Cake Doughnuts

Sweet Bake Shop's Tessa Sam has just released her first cookbook—and we're sharing her recipe for chocolate doughnuts

These baked doughnuts are a healthier alternative to the traditional fried ones and are just as delicious

Makes approximately 16 doughnuts


  • Unsalted butter, for greasing the doughnut pans
  • 1 cup (250 ml) whole milk, room temperature
  • ¼ cup (60 ml) sour cream
  • ¼ cup (60 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons (35 g) semi-sweet chocolate chips, melted
  • 1¼ cups (160 g) all-purpose flour, plus more for the doughnut pans
  • 1 cup (200 g) granulated sugar
  • ¾ cup (85 g) Dutch processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sprinkles
  • 1 recipe chocolate ganache (follows)


  1. Preheat oven to 350° F (180° C). Grease the doughnut pans a with butter and set aside.
  2.  In a small bowl, whisk together the milk, sour cream, vegetable oil, eggs and vanilla extract. Set aside.
  3. In a heat-proof bowl set over a pot of simmering water, melt the chocolate chips, stirring often to prevent burning. Remove the bowl from the heat and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt and mix to combine. Pour the milk mixture into the bowl with the dry ingredients, add the melted chocolate and mix on low speed to combine. Turn the mixer up to medium speed and beat for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula, then mix again on medium speed until well-blended, about 10 seconds.
  5. Pour the batter into a large squeeze bottle or pastry bag and fill each doughnut cup approximately half-full. Bake for 15-17 minutes, or until a toothpick inserted near the center of the doughnuts comes out clean.
  6. Allow the doughnuts to cool in their pans for a few minutes before turning them out onto a wire rack to cool completely.
  7.  While the doughnuts are cooling, make the Chocolate Ganache. Allow it to cool so that it has thickened slightly. Meanwhile, line a baking sheet with parchment paper, set a wire rack over top and set aside.
  8. Once the doughnuts have cooled, dip them top-side down into the ganache, and then lift out, allowing the excess to drip back into the bowl. Place the dipped doughnut on the wire rack and repeat with all of the doughnuts. Top with sprinkles.
  9. Doughnuts are best eaten on the day that they are baked, but will keep for up to two days in an airtight container.


Chocolate Ganache Ingredients

Makes approximately 2 cups

  • 1 cup heavy cream
  • 1½ cups (260 g) semi-sweet chocolate chips


  1. Place the chocolate chips in a heat-proof bowl and set aside.
  2. Heat the heavy cream in a pot over medium heat, until it begins to bubble and is very hot. Remove from the heat and carefully pour the hot cream over the chocolate chips. Allow the two to sit together for about 15 seconds, then whisk together until smooth and well-blended.
  3. Use immediately or allow it to cool for about 20 minutes before scraping into an airtight container. The ganache will keep in the refrigerator for up to 3 days.

Excerpted from Sweet Bake Shop: Delightful for the Sweetest of Occasions. Copyright (C) 2018 by Tessa Sam. Published Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.