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Dark Chocolate Pecan Doughnuts

Chocolate Cake Doughnuts with Pecans

Skip the doughnut shop and bake a fresh batch of Chocolate Cake Doughnuts with Pecans! These soft and sweet baked doughnuts are topped with a decadent dark chocolate glaze, crunchy pecans, and cacao nibs. Perfect for breakfast, snacks, and dessert!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Doughnuts
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 12 Doughnuts
Calories: 386kcal
Author: Emily Laurae


  • Bowls
  • Whisk
  • Spatula
  • Piping Bag or Ziplock Bag
  • Doughnut Baking Pan
  • Toothpicks


Chocolate Doughnuts

  • 2 Cups (250 g) All-Purpose Flour
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • ¼ teaspoon Baking Soda
  • 3 tablespoon Black Cocoa Powder
  • 2 tablespoon (30 g) Unsalted Butter, Melted and Cooled
  • 1 Large Egg
  • Cup (66 g) Granulated Sugar
  • ½ Cup (120 g) Whole Milk
  • 1 teaspoon Vanilla Extract
  • ½ Cup (115 g) Sour Cream

Chocolate Icing & Garnish 

  • 4 ½ Cups (450 g) Powdered Sugar
  • 2 teaspoon Corn Syrup, or Honey
  • Pinch of Salt
  • ½ teaspoon Vanilla Extract
  • ¼ Cup (75 g) Hot Water
  • Cup (115 g) Dark Chocolate, Melted
  • Chopped Pecans & Cacao Nibs, For Garnish


Chocolate Doughnuts

  • First off, preheat your oven to 350 degrees F before making your doughnut batter.
  • In a medium bowl whisk together the flour, baking powder, salt, baking soda and black cocoa powder then set aside.
    2 Cups All-Purpose Flour, 2 teaspoon Baking powder, ½ teaspoon Salt, ¼ teaspoon Baking Soda, 3 tablespoon Black Cocoa Powder
  • Then in a larger bowl, whisk together the butter, egg, sugar, milk, vanilla extract and sour cream mixing together until everything has fully combined.
    2 tablespoon Unsalted Butter, 1 Large Egg, ⅓ Cup Granulated Sugar, ½ Cup Whole Milk, 1 teaspoon Vanilla Extract, ½ Cup Sour Cream
  • Add the dry ingredients to the wet ingredients until combined.
  • Next, it’s time to pipe the doughnut batter into your doughnut baking pan. Spray the donut pan with a light layer of non-stick cooking spray.
  • Pipe the doughnut batter into your doughnut pan filling just over halfway, then place the tray in the oven to bake for 11-12 minutes. After the doughnuts pass the toothpick test, remove them from the oven and let cool on a baking tray. Do not glaze doughnuts until they have completely cooled.

Chocolate Icing Assembly & Garnish 

  • Whisk together powdered sugar, corn syrup/honey, salt, vanilla extract, melted chocolate and hot water in a medium bowl to make your glaze. Pass the icing through a sieve to get rid of any lumps from the powdered sugar if you’d like an extra smooth glaze. Dip the tops of the doughnuts into the glaze, allowing the excess to drip off. As the glaze starts to dry, sprinkle some chopped pecans and cocoa nibs on top for garnish!
    4 ½ Cups Powdered Sugar, 2 teaspoon Corn Syrup, Pinch of Salt, ¼ Cup Hot Water, ⅔ Cup Dark Chocolate, Chopped Pecans & Cacao Nibs, ½ teaspoon Vanilla Extract


To store: Cake doughnuts are best enjoyed straight from the oven while they’re still super moist and fresh. Keep any leftovers in an airtight container in a dry, cool space for up to 3 days. Any longer and they may begin to dry out.


Calories: 386kcal | Carbohydrates: 74g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 212mg | Potassium: 145mg | Fiber: 2g | Sugar: 54g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg
Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!