Chocolate cake donuts<< Back to list

American, Breakfast, Cake, Dessert
2cupsallpurpose flour
1cupunsweetened cocoa
2tspbaking powder
4large eggs
3tbspbutter, melted and cooled a bit
Your fat of choice for frying (solid vegetable shortening or canola, peanut or vegetable oil are pop
  1. Whisk flour, cocoa, baking powder and salt together in a large bowl. In a medium one, whisk eggs, sugar, sour cream or buttermilk and butter. Stir wet ingredients into dry until well blended. Chill batter until cold, at least 1 hour.
  2. Flour your counter generously and scrape dough onto it. Flour dough. Flour your hands. Gently pat dough out until it is 1/2-inch thick. Dip a 1 1/4 to 1 1/2-inch round cutter into a dish of flour and cut rounds from dough. Pat scraps of dough together and cut them again. Or if you're lazy like I am and not interested in how pretty they turn out, just cut them into squares. If your dough or doughnut holes have gotten too soft to easily pick up, put them on a floured or parchment or waxed paper-lined tray and put them in the freezer for a few minutes, until they're firm enough to gently handle again.
  3. Prepare your fryer or fill a 5 to 6-quart with 4 inches of oil. Heat to 375F (190C). You can fry 6 to 12 doughnut holes at a time, about one full minute on each side. The trickiest parts will be visualizing when the doughnuts are done - since they're chocolate, the color change will be subtle; I suggest practicing with scraps of extra dough first - and keeping your oil at an even temperature, if you're not using a deep-fryer. Make sure you bring the oil back to 375F after each batch.
  4. Drain doughnut holes on a stack of paper towels. Once cool, roll in glaze (come on people, you can come up with a glaze recipe) and let drain and dry on cooling racks. Or if you're sharing with Kevin, just don't glaze them. He'll like them better that way.

4 dozen

  • I made half a recipe and it was plenty for us. But they freeze OK too.
    [talyn - 2010-06-16 15:38:21]

Photo and recipe from Smitten Kitchen



Jun 16, 2010

Jun 16, 2010

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