These chocolate orange cake matcha glaze donuts are a must!
The perfect flavour notes, moist and fluffy!
Chocolate Orange Cake Donuts
- 1 ½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder Dutch Processed
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ¾ cups granulated sugar
- 1 ½ tablespoon fresh orange zest
- ½ cup neutral oil avocado, vegetable, or canola
- 2 large eggs
- 1 cup buttermilk
- 1 cup fresh orange juice
Preheat the oven to 180°C. Grease and flour four donut tins with butter or greaseproof spray. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate mixing bowl, add the sugar and orange zest. Rub between your fingertips until it smells very fragrant and zesty. Add the oil and eggs then whisk together until smooth. Whisk in the buttermilk and orange juice to combine.
Pour the wet ingredients into the flour mixture and stir until combined. Evenly distribute the batter into the prepared donut tin. Bake for 10-12 minutes minutes or until a toothpick inserted into the donut comes out clean or with a few moist crumbs. Cool the donuts in their pans for 5-10 minutes before removing them from their pans. Continue to cool the donuts on a wire rack before glazing.
- 280g icing sugar
- 10g matcha
- 1.5 tbsp water
Whisk together icing sugar and sifted matcha until well combined. Add 1 tbsp of water to start then add more little by little until a very thick but still slightly pourable consistency is reached (see video). Before glazing, pop the donuts in the freezer for about 10-15 minutes - this will make them easier to handle and prevent them from falling apart while glazing. Dip them into the glaze and remove by twisting and pulling up out of the bowl.
- 125g icing sugar
- 15ml orange juice
- Optional: 10g freeze dried carrot powder (for colour)
Whisk together ingredients until a nice slightly runny consistency is reached (should still be quite thick but drizzable). Pour into either a small piping bag or a zip-top type bag and snip a small corner off once ready to drizzle.
Optional: Sift a bit of the freeze-dried carrot powder on the corner of the donuts to make them look even cuter.