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a chocolate glazed donut with a bite taken out of perched on a plate.

Chocolate Sour Cream Donuts with Chocolate Ganache

Author: Sheila Thigpen
These chocolate donuts are tender, moist, and covered in a silky homemade ganache. Enjoy plain or top with crushed candies and sprinkles.
5 from 1 vote
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Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 269 kcal

Equipment

  • donut pan

Ingredients
  

Donuts

  • 1 ¾ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs
  • 2/3 cup granulated sugar
  • ¾ cup sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup dark or semi-sweet chocolate chips
  • ½ cup heavy whipping cream
  • nonpareil sprinkles or crushed candies for decorating

Instructions
 

For the donuts:

  • Preheat the oven to 325 degrees. Spray donut pans with cooking spray.
  • In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, salt, and cinnamon.
  • In another bowl, add the eggs, sugar, sour cream, vegetable oil, and vanilla extract. Whisk until combined.
  • Empty the wet mixture into the bowl with the dry ingredients and stir until smooth.
  • Transfer the donut batter to a gallon-sized Ziplock bag or a pastry bag. If using a gallon-sized Ziplock bag, cut the bottom inch off the corner.
  • Squeeze the batter into the donut cavities filling them up about halfway. Bake for 8-10 minutes until the tops spring back.
  • Transfer the baked donuts to a wire rack to cool.

To prepare chocolate ganache:

  • In a saucepan over medium heat, the heavy cream just until it begins to gently simmer.
  • Place the chocolate chips in a heat-proof bowl.
  • Pour the hot cream over the chocolate chips. Let sit for 3-4 minutes to let the chocolate melt.
  • With a spatula, stir until completely combined and the chocolate has melted.
  • Dip the chocolate donuts into the ganache, then place on a rack to set. Sprinkle with crushed candies or sprinkles while still wet.

Notes

  • Always use room temperature ingredients when baking, unless specifically instructed otherwise. Batters and doughs come together much smoother and you’re less likely to have lumps.
  • I use two 6-cavity donut pans and bake both of them at the same time.
  • Switch out your decorations to match the occasion! Crushed peppermint is wonderful for Christmas, while colorful nonpareils add a festive touch for holidays like Valentine’s Day or Easter.
  • Want a fun fall twist? Try adding a sprinkle of pumpkin pie spice to the batter.
  • Baked donuts are best served the same day, but can be refrigerated for 2-3 days if needed.

Nutrition

Serving: 12gCalories: 269kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 232mgPotassium: 182mgFiber: 2gSugar: 17gVitamin A: 282IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Keyword baking, chocolate, donut, donuts
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