I received not one, not two, but FOUR donut pans for my birthday! [Am I the only one who goes back and forth on what looks like the right way to spell doughnut?]

Why make six when you can make 24! [I’m totally taking two back, who am I kidding?]

So first order of the donut pan? Chocolate cake donuts of course.

With chocolate glaze.

And cinnamon and sugar for fun.

I took a Jenna’s recipe for glazed cake donuts and added some cocoa powder. Then I took MamaPea’s chocolate glaze and dipped the final creations into it after shoveling spoonfuls of it in my mouth . The cinnamon and sugar was an afterthought because I had a bowl of it sitting around [everyone does that, right?]. The result was a really light, fluffy donut. It really wasn’t as dense and cakey as I would have normally liked. They weren’t bad; just not what I was looking for. After eating a couple, I tossed the rest in the fridge to let the glaze harden and to see if that firmed up the cake. Yep. By the next day, they were much more what I was looking for. Thank you refrigerator.

Ingredients

1 cup all-purpose flour

2 heaping tablespoons cocoa powder

1/3 cup sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons butter, melted

1/2 cup coconut milk + splash of vinegar (or buttermilk)

1 teaspoon vanilla extract

1 egg

1/2 cup chocolate chips

1 tablespoon coconut oil

cinnamon and sugar

Preparation

Preheat oven to 350º and grease the donut pan. In the bowl of a mixer, combine the melted butter, milk, vanilla, and egg. Whisk together the flour, sugar, baking soda, baking powder, and salt before adding it to the wet mixture. Mix until just combined. If you’re fancy and have a pastry bag, use that, otherwise pour the batter into a plastic bag, cut the tip, and pipe into the donut pan. Bake in the oven for 15-20 minutes until the tops of the donuts spring back when you poke them. While they cool, melt the chocolate chips with the coconut oil. I used the ol’ microwave method. When the donuts are cool enough to touch, dip them in the glaze and then into the cinnamon sugar. Place them in the fridge for the glaze to harden, or eat right away. Who am I to stop you?