This double chocolate glazed donut cake tastes just like a double chocolate glazed donut. Rich and dense cake with a rich, thick glaze.
I must say a few things about this chocolate cake recipe.
First -- this is one of if not, the best chocolate cakes you will ever eat. Honestly - I know chocolate cake. It is moist and sweet, yet still carries a deep chocolate flavour.
Secondly, it tastes, and looks, just like a Double Chocolate Glazed Donut. Tim's Horton's as a matter of fact. Which might be our most favourite donut ever.
And third - this cake turns out perfectly each and every time. It's foolproof. Well, as long as you follow it step by step. Once you have tried this cake you will want to make it again and again. It is that good.
The recipe is slightly modified from Nigella Lawson's "Feast." I like how the bundt pan made the cake look like a giant chocolate glazed donut. If you are celebrating a kid's birthday consider multi-coloured sprinkles.... because well it would be fun.
Notes about this recipe
All ingredients should at room temperature before you start for best results. So take out the eggs and butter ahead of time.
This recipe is sweetened with honey. In both the cake and the glaze. Honey adds sweetness but also it is sticky. Creating a dense cake and a sticky glaze.
You will want to get a kettle on and ready. You will need boiling water for the cake batter.
Make sure you prepare the bundt cake pan before starting. I find a butter or good spray with a non-stick cooking spray and a light dusting of flour is the best.
Allow the cake to cool completely before you try to remove it from the bundt pan. As the cake cools it will pull away slightly from the sides of the pan.
The glaze will thicken while it cools, but and I find the ratio to be just perfect, but you can force more icing sugar into the glaze if you find it too thin. You want the glaze to be pourable and sticky.
Double Chocolate Glazed Donut Cake
- 10 cup bundt pan
For the cake:
- 4 oz dark chocolate use bakers semi sweet or 70%+ dark chocolate
- 1 cup white sugar
- 1 cup unsalted butter
- 125 mls runny honey see note below
- 2 large eggs
- 1-⅔ cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder pushed through a sieve so there is no lumps
- 1 cup boiling water
for the glaze:
- 60 ml water
- 125 ml runny honey
- 6 oz dark chocolate use bakers semi sweet or 70%+ dark chocolate
- ¾ cup icing sugar
- All ingredients should be a room temperature - so take them out a bit early. Prepare your cake pan, I suggest butter and flour in this case.
- Melt the chocolate in a medium-sized glass bow, and if using the microwave, use the cook setting for 15 second intervals to melt, stirring in between until completely melted.
- Preheat oven to 350 degrees
- In a medium bowl combine flour, baking soda and cocoa powder. Whisk to combine. Set aside.
- In a stand mixer, beat together sugar and butter until very creamy and airy. Add the honey and mix again. Add the eggs one at a time, beating after each. Remove the bowl from the stand mixer.
- Fold in the melted chocolate using a rubber spatula by hand. Then fold in the flour and baking soda and cocoa powder. Finally scrape down the bowl and return the bowl to the stand mixer. On medium speed, beat in the boiling water. Mix until you have smooth batter.
- Pour batter into your prepared pan. Bake for about one hour - but check after 45 mins, depending on the pan you use. Cake is done when it is springy on top and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before icing.
for the glaze:
- Bring the water and the honey to a boil in a small saucepan, remove from the heat and add the chocolate and stir until chocolate is fully melted. Let cool for a bit then whisk well. Whisk in the icing sugar. Note you can force in more icing sugar for a thicker glaze. However, I find that this ratio makes a nice shiny glaze. This glaze will thicken as it cools.
To assemble the cake.
- The cake must be completely cool in the bundt pan before you attempt to remove it. You may want to run a thin knife very lightly and gently around the edges and around the inside center for the pan to loosen it slightly. Place your serving platter upside down over top of open end of the bundt pan and turn the whole thing over. So that the cake pan is now on top of the platter. Gently lift the bundt pan up and away from the platter. Just an inch. Eventually you will feel the cake fall out (hopefully!) then you can remove the pan.
- Pour the icing over top of the cake. This glaze is very sticky so depending on how much you want to allow to puddle on the bottom of the platter, go easy or not. The glaze becomes all fudgy and goodness. When it is time for serving the kids will fight over it anyway.