You might consider sharing these doughnuts!  They’ll make you (even more) popular.  Chocolate and bacon…I promise.

These moist and rich chocolate donuts are kissed with Godiva chocolate liqueur and covered in scrumptious bacon. These baked donuts are an easy treat you can whip up in no time flat. Plus I love the festive deep flavor of Guinness stout beer.

They’re so tender and just perfectly sweet. You’ll definitely be eating more than one! I really enjoyed  how the distinct Guinness flavor just melts in the oven and forms these airy pockets of stout flavor. I might not be doing it justice in my description.

Baked donuts are the BEST! Think of these like little chocolate cakes shaped like donuts that are perfect for a weekend breakfast spread or a midnight snack! They only need a few minutes in the oven and you can actually prep most of the batter ahead of time!

Making the batter is a snap! Mix up the wet ingredients. Sift the dry ingredients together and give them a good whisk then mix in the wet ingredients and pipe the batter into the prepared donut tin. 

Try mixing the dry ingredients and wet ingredients the night before. You can zap the wet mixture in the microwave on low power to bring it to room temp and them mix them together and bake!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

There donuts are delicious with a plain ganache dip but you can add all sorts of toppings and even have a little topping bar if you’re making these for a party or fun evening with the family.


  • This recipe is GREAT with baked bacon mixed into the batter. Try adding 1/3 cup and see how you like it.
  • Keep a close eye on those donuts. They bake FAST and you don’t want to over cook them.
  • You can also make a ganache by scalding the cream (hot but not boiling) and pouring that over chopped chocolate. Cover then whisk together after a few minutes. You can zap it in the microwave for 15 seconds at 50% power if there’s a bit of unmelted chocolate left over.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Try adding 1/2 tsp of instant coffee or espresso to the batter. It will amplify the chocolate flavor without giving off a coffee taste.
  • If you don’t have a donut tin but still want to make this recipe then just use a muffin tin.


  • Baked chocolate donuts are really little mini cakes! They have a cakey texture and are quite moist. I love making baked donuts because the set up and cleanup is MUCH easier. No big pan of oil to warm up and then dispose of and they’re safer to make with little ones in the kitchen. 
  • Fried donuts are often more airy inside like other yeast-leavened breads while the baked version is more like a cupcake in a different shape.
  • While a fried donut will go stale a baked one will often get a bit mushy as time goes on IF you frosted it with a glaze. The moisture from the glaze seeps into the cake over time. 

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!


All you need to make a donut tin is a cupcake tin and large squares of tin foil. Mold one square of foil around your finger to create the center and then shape it to fit the shape of the cupcake tin. It is incredibly fast to do and the proof is in the pictures.

Another option is to create a cupcake tin and place metal piping nozzles in the center of the tin and pipe the Donut batter around that. This method also works really well.


Now here’s my big tip. Instead of trying to spoon your batter into the donut pan, line a large cup with a large plastic bag. Pour your batter into the bag then seal. Push batter away from the corner you’ll be using as a pour spout. Cut a small piece of that corner off, making a hole about 1/2 inch wide. Now you can fill your pan without dripping all over the place. It does take 2 hands (one to hold the main body of the bag and the other will manage the “tip”) but less mess is always a good thing in my book.


If properly stored these donuts will last in an airtight for a container for 2 to 3 days. If you wish to freeze these donuts you can. Just let them cool completely before sticking them in an airtight container or freezer bag and place the frosting and bacon after they’ve defrosted to room temperature.

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Guinness Chocolate Doughnuts with Godiva Chocolate Glaze

Guinness Chocolate Doughnuts with Godiva Chocolate Glaze

Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 30 minutes


  • 2/3 cup cocoa powder
  • 1 & 3/4 cups all-purpose flour
  • 1 & 1/4 brown sugar, packed firm
  • 1 tablespoon instant coffee powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs at room temperature
  • 1/2 Guinness
  • 1/2 cup sour cream at room temperature
  • 1 tablespoon vanilla extract
  • 1 stick butter, melted
  • 3 cups powdered sugar, sifted
  • 1/4 cup cocoa powder
  • 5 tablespoons Godiva chocolate liqueur
  • Chopped bacon for garnish


  1. Preheat oven to 350 degrees and prepare donut pans.


  1. Whisk together your flour, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
  2. Blend together eggs, Guinness, sour cream, melted butter, and vanilla in a medium sized mixing bowl.
  3. Add your wet ingredients to the dry ingredients and mix together on a low speed with your hand mixer until donut batter is fully combined and smooth.
  4. Transfer batter to your donut pans.
  5. Bake for 15 minutes or until a cake tester comes out clean.
  6. Once baked, allow donuts to cool in pans for 5 minutes before removing and allowing to cool completely on a wire rack.

Godiva Chocolate Frosting

  1. As your donuts are cooling, combine your sifted powdered sugar, cocoa powder, and Godiva chocolate liqueur in a large mixing bowl.
  2. Starting on a low speed with your hand mixer, begin to blend your frosting ingredients while gradually increasing to a medium high speed.
  3. Continue to mix until frosting is smooth.


  1. Frost all your donuts with your chocolate frosting.
  2. Top each donut with a hearty sprinkle of chopped bacon.
  3. Serve and enjoy!


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Chocolate Frosting: If you would like to omit the chocolate liqueur, simply swap out with equal parts heavy cream.

Be sure to subscribe & ring the bell on the MANCAKE baking channel for weekly recipes & tutorials this way you can bake right along with me. Click – MANCAKE YouTube Channel

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More Cake Theme Tutorials👉’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉

Posted by Man Cake on Wednesday, July 10, 2019

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