I’m sure many of you have tasted Entenmann’s chocolate donuts. They sell them at most grocery stores and they have that harder, kind of waxy coating… I absolutely love them, haha! I wanted to do my own version, a little more gourmet, but with the same caky donut texture and dipped in chocolate. I used cake batter and a donut pan to bake the donuts, then dipped them fully in a homemade chocolate magic shell coating (so easy, just chocolate chunks and coconut oil!) and then drizzled on pink chocolate to make them cute for Valentine’s Day. They turned out amazing and the homemade magic shell was the perfect way to get that harder chocolate texture after storing them in the refrigerator. I also love that they’re baked donuts! If you’re in a pinch, a chocolate box cake will taste just as good dipped in the chocolate! These are super easy and delicious! Read below for the how-to.
Baked Chocolate Donuts with Homemade Magic Shell Coating
To make the donuts, use your favorite chocolate cake recipe. I love this one. It makes about 24 donuts. You can use an easy box cake too.
Using a donut pan (this should be a staple in your house, ha!), spray generously with cooking oil, then fill each one 3/4 of the way full with batter.
Bake at 350 degrees for 12-15 minutes.
Let them cool before tipping the pan upside down to remove them.
While all of the donuts are cooking, make the homemade chocolate magic shell dipping sauce by adding 1 bag semi-sweet chocolate chunks and 1/4 cup coconut oil into a double boiler.
Lay out parchment paper on a cooling rack or serving plate, then dip each donut one at a time. You will have very chocolaty hands after this! Place them on the parchment paper.
When all of the donuts have been dipped, place them in the fridge and watch the magic happen! The chocolate becomes hard, but the donut stays soft and moist. Amazing!
To create the pink chocolate, use white chocolate and coconut oil in a double boiler. Then add in pink dye. If the chocolate gets too stiff add in more coconut oil. Then use a spoon to drizzle on top.
Store in the refrigerator.