Fresh-Pressed Olive Oil Club

No-Muss, No-Fuss Chocolate Donuts

Chocolate Donuts

Forget deep frying and waiting for a yeasted dough to rise—these chocolate treats are ready in just a few minutes. Enjoy as is, with a dusting of confectioner’s sugar, or with this simple yet rich chocolate glaze.


  • 1 1/2 cups all-purpose flour 
  • 6 tablespoons unsweetened cocoa 
  • 1 teaspoon instant espresso powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 1 1/4 cups sugar
  • 6 tablespoons Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup milk
  • 1 1/2 teaspoon vanilla extract

Optional glaze:

  • 6 ounces semi-sweet chocolate
  • 2 tablespoons olive oil


Step 1

Preheat your oven to 350°F. Lightly coat two 6-cavity donut pans with olive oil. In a large bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt. 

Step 2

In a separate bowl, whisk the eggs until frothy, then add the sugar and whisk until incorporated. Whisk in the yogurt, olive oil, milk, and vanilla. Fold in the dry ingredients. 

Step 3

Use a large spoon or a pastry bag fitted with a large plain tip to fill the donut pans. Bake for 10 minutes or until springy to the touch. Allow to cool in the pans, and then glaze if desired.

Step 4

For the glaze, place 5 ounces of the chocolate in a small, microwave-safe glass bowl and melt at 50 percent power for 3 minutes; repeat if needed until the chocolate is almost fully melted. Add the last ounce of chocolate and let sit on the counter for 2 minutes to cool down; then stir until smooth. Stir in the olive oil until fully blended. Dip the top of each donut into the chocolate and then place on a cookie sheet to firm up.

Yields 12 donuts