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  • Tara Cockerill

Chocolate Donut Glaze

Erin Jean McDowell's book, The Fearless Baker has been the source of much information and inspiration for me, and it truly is turning me in to, well, a fearless baker. A year ago I would never have considered baking a donut, much less investing the time and energy into creating a yeasted dough and frying donuts in my kitchen.

Donuts with chocolate glaze and rainbow sprinkles.
Chocolate Sprinkle Donuts

While I was discovering the joys of making donuts from scratch (yes joy!), I realized the glaze plays a huge part in a glorious donut experience. A basic cocoa powder and icing sugar glaze won't hold it's shape and a true ganache would be too thick. This recipe combines both methods for a sturdy, but not too thick topping.

“A good donut needs a good glaze”

Prep time: 5 minutes

Cook time: 5 minutes



  • 170 grams (6 oz ) dark or semi-sweet chocolate - chopped

  • 125 grams (1 cup) powdered sugar

  • 60 grams (1/4 cup) cocoa powder

  • pinch of sea salt

  • 2 tbsp unsalted better - room temperature

  • 125 mls (1/2 cup) heavy cream


  1. In a heat proof bowl, combine chocolate, cocoa powder, powdered sugar, butter and salt.

  2. Heat cream in 30 second bursts in the microwave. You want the cream to be hot but not boiling - 180 degrees f is ideal.

  3. Pour the cream over the chocolate mixture and let stand for 60 seconds.

  4. Add vanilla and stir until smooth.

  5. Consistency should be thick but smooth and pourable. If too thick add an additional tsp of warm cream and stir until smooth.

“...the joy (yes joy) of making donuts”


  • This glaze should be prepped immediately before use. Once set is holds it's texture, but it is difficult to get it back to a pourable stage while maintaining the sheen and consistency.

Chocolate Donut Glaze - Google Docs
Download PDF • 1.48MB

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