Delicious and Mouthwatering Chocolate Mochi Donuts with Chocolate Glaze

Chocolate makes you happy. That’s true!  Chocolates are a great comfort food and who wouldn’t be tempted by the moist and chewy baked chocolate mochi donuts that has a nice crisp,shiny and buttery exterior. This gluten-free butter mochi donuts are pretty easy to bake and can be made with both chocolate glaze or matcha glaze option. These donuts can be baked as muffins too.

Mochi Donut

To make mochi donuts, baked donuts are the easiest and the best way to make. Start with solid butter mochi cake recipe and divide them into nicely buttered donut pans. They are more shallow and have better surface area compared to the muffin or cake counterparts. Mochi donuts, bake in a quick time and the best part of the mochi dessert is that they use sweet rice/ sticky rice flour, which means they are naturally gluten free.

Usually baked donuts don’t taste as good as the fried ones, but with an exception of mochi donut. Mochi donuts are baked, yet have a nice texture. They are crisp on the out and chewy and moist on the insides. So, as you get experienced with the good butter mochi donut base recipe you can explore the different add-ins and the unique glazes.

Chocolate Mochi Donut

For this mochi donut, the donut batter is flavored with chocolate. To make the chocolate mochi donuts, mix well the melted chocolate with baking cocoa to the batter. This combination allows the deep chocolate notes to stand out without compromising on the chewy mochi texture or the moist feel. These donuts have a gooey, chewy chocolate center that is hard to ignore.

To keep these donuts soft, bake them for no longer than 30 minutes or bake it for just 35 minutes for a crisp outside. Make sure that you don’t bake the donuts for more than 35 minutes or else they will turn rock hard from outside as soon as they cool.

Chocolate Mochi donuts with Chocolate Graze

The chocolate mochi donut base is delicious on its own, but the donut glaze changes the taste of the donut drastically. The glaze makes these cakes taste like donuts against their crisp shell. There are two different glaze options for these donuts. You can decide whether you want chocolate matcha mochi donuts, double chocolate mochi donuts or a combination of both of these. Donut glaze is easy to make. Combine the powder sugar with milk and you are ready to get creative with the flavors. Try making these mouthwatering chocolate mochi donuts this weekend for your friends and family and get ready to receive all the praise.

Chocolate Black Sesame Mochi Donuts Variation

The chocolate black sesame mochi donuts is an inspiration from the chocolate black sesame loaf cake. This chocolate black sesame mochi donut version, has ground black sesame seeds in the batter instead of the cocoa powder. Along with the rich chocolate mochi and smoky notes of black sesame, this variation of the chocolate mochi donuts is just awesome. The black sesame seeds can be turned into a flour by grinding in a coffee grinder.

Baked Chocolate Mochi Donuts

This gluten-free butter mochi donuts are pretty easy to bake and can be made with both chocolate glaze or any glaze option

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 12

Ingredients

DONUTS

• ▢ 2 cups sweet rice flour(Mochiko)
• ▢ 1 cup dark brown sugar packed
• ▢ ¼ cup unsweetened cocoa powder ( I used 70% cocoa)
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon Kosher salt
• ▢ 7 ounces heavy whipping cream
• ▢ 6 ounces milk
• ▢ 2 large eggs room temperature
• ▢ ¼ cup  unsalted butter 
• ▢ 1 teaspoon vanilla
• ▢ 2 ounces bittersweet chocolate chopped

GLAZE

• ▢ 2 ounces bittersweet chocolate chopped, melted and cooled
• ▢ 2 to 2 and ½ Tablespoons milk of choice
• ▢ 1 cup powdered sugar
• ▢ ¼ teaspoon vanilla extract
• ▢ sprinkles,nuts, chocolate shavings, or sesame seeds for topping

Instructions

 

How to Make Chocolate Mochi Donuts

• 1. Preheat your oven to 350°F. Generously grease two donut pans with soft butter.

  Make the donuts

  2. In a Medium bowl, whisk together the sweet rice flour, sugar, cocoa powder, baking soda and salt. Set aside.

  3. In a large bowl, mix together the milk, eggs and melted butter on medium speed. Pour the melted cool chocolate and mix until it smooth.

  4.Turn the mixer down to low speed. Then slowly add in the dry ingredients and mix until completely combined. 

  5. Transfer the batter to your prepared donut pans, filling each one to the top.

  6. Bake 30-35 minutes until it's set.

  7. Set aside to cool slightly

  Make the glaze

  1. Do not make this ahead of time because the glaze will firm up quickly.

  2. Combine the melted chocolate, milk, powdered sugar, vanilla extract and salt. If the glaze appears too thick, add more milk. It should be thick enough that when you swirl it, the swirl stays for a few seconds then collapses back into itself. It will firm up as it sits, so if it's too thin, let it sit for a few minutes and give it another stir. If it's too thick, add a bit more milk or zap it in the microwave for a few seconds to loosen it up.

  3. Take one donut and dunk it into your glaze. Lifting and twisting the donut.

  4. Top with nuts, shaved chocolate, nuts, or any sprinkles you like.

  5. Allow the glaze to set before eating.

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