Description
Delight in these moist and tender Black Forest Doughnuts that combine rich cocoa flavor with juicy cherries and melty chocolate chips. Baked to perfection, these doughnuts offer a delicious homemade treat inspired by the classic Black Forest cake, perfect for breakfast, dessert, or a snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Add-ins
- 1/2 cup chopped cherries
- 1/4 cup chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a doughnut pan or lightly coat it with non-stick spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, vegetable oil, egg, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to keep the batter light and fluffy.
- Fold in Add-ins: Carefully fold in the chopped cherries and chocolate chips to evenly distribute them throughout the batter.
- Fill the Doughnut Pan: Spoon the batter into the prepared doughnut pan, filling each mold about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a doughnut comes out clean.
- Cool: Let the doughnuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Optional Serving Suggestions: For an extra touch, drizzle the cooled doughnuts with melted chocolate or dust with powdered sugar before serving.
Notes
- Ensure not to overmix the batter to maintain a tender texture.
- Chopped fresh or frozen cherries can be used; if frozen, thaw and drain excess liquid.
- Vegetable oil can be substituted with melted coconut oil or any neutral oil.
- Use a non-stick spray or grease the pan well to prevent sticking.
- Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
