Chocolate Donuts with Salted Caramel Drizzle



  • 1 1/2 Cups all purpose
  • 1/3 Cup cocoa powder
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Cup granulated sugar
  • 1/4 Cup Brown sugar
  • 3/4 Cup heavy cream
  • 2 Eggs beaten
  • 2 Tbsp melted butter
  • 1 Tsp vanilla extract
  • 1 Cup miniature semi-sweet chocolate chips
  • 1 Cup granulated sugar
  • 1/4 Cup cold water
  • 1/2 Cup heavy whipping cream
  • 4 Tbsp salted butter
  • 1 Tsp sea salt
  • 1/2 Tsp vanilla


  1. DONUTS:
  2. In a large bowl sift or whisk together cake flour, cocoa powder, baking powder, baking soda and salt.
  3. In another small bowl whisk together both of the sugars with the beaten egg, melted butter and vanilla.
  4. Using a mixer add wet ingredients to dry, alternating with the cream just until all ingredients are incorporated, do not over mix.
  5. Grease 2 donut pans (12 regular sized donuts) and fill with batter 2/3 full.
  6. Bake at 350 for 8-10 minutes until toothpick inserted towards middle of donut comes out clean.
  7. Allow donuts to cool 3-5 minutes in pan, then remove to wire rack or heatproof surface to cool completely.
  9. In a medium saucepan over medium-high heat, combine the sugar and cold water, stirring to combine.
  10. Allow this to cook while stirring, until mixture is a deep amber color.
  11. While sugar and water are cooking, warm the cream in a small saucepan over low heat.
  12. When your sugar/water (caramel) is ready, stir in butter until completely melted.
  13. Once butter is melted, drizzle warm cream into the caramel slowly.
  14. Allow caramel mixture to boil for 1-2 minutes.
  15. Remove from heat and add vanilla and salt.
  16. Allow to cool completely before using.
  17. Caramel can be stored in the refrigerator for 2 weeks.