Best Chocolate Cake Doughnuts Recipes

CHOCOLATE GLAZED CAKE DOUGHNUTS

Steps:

• Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
• Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
• Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
• For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

TIM HORTON'S STYLE CHOCOLATE CAKE DOUGHNUTS

Steps:

• In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.
• Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.
• Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.
• When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.
• Mocha Glaze - In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.

CHOCOLATE CAKE DOUGHNUTS

Steps:

• All the ingredients should be at room temperature (70 degrees F). Beat the sugar and eggs together until creamy and lemon colored.
• Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture.
• In a separate bowl combine the vanilla and buttermilk. Stir into the sugar mixture.
• Combine the flour, baking powder, baking soda, and salt in a large bowl. Stir into the liquid mixture. Chill the dough slightly to make it easier to handle.
• Roll out half the dough on a lightly floured board to a 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.
• Heat 2 inches of oil to 370 degrees F (185 degrees C) in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towels. Repeat with the remaining dough.
• To make the icing: Beat the sugar, egg white, and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled.

CHOCOLATE CAKE DOUGHNUTS

Steps:

• All ingredients should be at room temperature (about 70 degrees F).
• Beat the sugar and eggs together until creamy and lemon colored.
• Melt the butter and chocolate together in a small saucepan over low heat; beat into the sugar/egg mixture.
• In a separate bowl, combine the buttermilk and vanilla; stir into the sugar/egg mixture.
• Combine the flour, baking powder, baking soda and salt in a large bowl; stir into the liquid mixture, mix until well combined.
• Chill the dough in the refrigerator to make it easier to handle.
• On a lightly-floured board, roll out half of the dough to a 1/2-inch thickness.
• Cut into doughnuts; allow the cut doughnuts to dry for 10 minutes.
• In a large heavy skillet, heat 2-inches of oil to 370 degrees F (185 degrees C).
• The dough should be at room temperature before frying (this is important!) Transfer the doughnuts to the hot skillet, one doughnut about each 15 seconds, (dip a metal pancake turner into the hot oil each time before using it to remove or turn a doughnut) Fry each doughnut about 90 seconds per side.
• Remove the doughnuts, and drain on paper towels.
• Repeat with remaining dough.
• To make the icing/glaze: Beat the powdered sugar with the egg white and vanilla together until smooth.
• Drizzle onto the doughnuts after they have been cooled.

BAKED CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat the oven to 350°F Lightly grease a doughnut or muffin tin.
• Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
• Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
• In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
• Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It's important not to overfill, or as the doughnuts rise, you'll lose the hole.
• Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.

CHOCOLATE MALT CAKE DOUGHNUTS WITH WHITE CHOCOLATE DRIZZLE

Steps:

• In a large bowl, beat eggs for 2 minutes or until lemon-colored. Add the potatoes, sugar, butter and vanilla; beat until blended., Combine the flour, cocoa, milk powder, baking powder, salt and baking soda. Add flour mixture to the potato mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. In separate small bowls, melt chocolates; drizzle over doughnuts. Serve warm.

WHITE CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat the fryer.
• In a mixing bowl, sift the flour, baking powder and salt together.
• In another mixing bowl, whisk the eggs and sugar together.
• Add the melted chocolate and butter.
• Stir in the milk and vanilla.
• Slowly add the sifted flour into the egg mixture, incorporate into a soft dough.
• Cover the dough and chill for 2 hours.
• Turn the dough out onto a floured surface.
• Roll the dough out to 1/2-inch thick.
• Cut the doughnuts out, using a 2 1/2-inch doughnut cutter.
• Fry a couple of doughnuts at a time for 1 minute on each side.
• Remove the doughnuts from the fryer and drain on a paper-lined plate.
• Place the doughnuts on a wire rack.
• Drizzle the warm doughnuts with the chocolate glaze and sprinkle with the macadamia nuts.
• Place the doughnuts on a platter.