Chocolate Cake Doughnuts Recipes

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CHOCOLATE CAKE DOUGHNUTS



Chocolate Cake Doughnuts image

Make certain that all ingredients are at room temperature before starting. These doughnuts are great with chocolate glaze also.

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h3m

Yield 30 doughnuts

Number Of Ingredients 13

1 1/2 cups white sugar
2 eggs (room temperature)
4 tablespoons butter
3 ounces unsweetened chocolate
1 1/2 teaspoons vanilla
1 cup buttermilk (room temperature)
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 egg white
1/2 teaspoon vanilla

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.

CHOCOLATE GLAZED CAKE DOUGHNUTS



Chocolate Glazed Cake Doughnuts image

Provided by Tyler Florence

Categories     dessert

Time 2h

Yield 6 doughnuts

Number Of Ingredients 15

3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
Fat for frying, such as canola oil
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water

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.

BAKED CHOCOLATE CAKE DONUTS



Baked Chocolate Cake Donuts image

It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties, and each one is finished with chocolate glaze and sprinkles or more chocolate-in the form of shavings.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h40m

Yield Makes 18

Number Of Ingredients 20

3/4 cup mini chocolate chips (6 ounces)
1 cup confectioners' sugar, sifted
1/4 cup natural cocoa powder, sifted
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
1 teaspoon pure vanilla extract
1 stick unsalted butter, room temperature, plus more for pans
2 cups unbleached all-purpose flour
1/3 cup natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup whole milk
1 cup mini chocolate chips (8 ounces)
Sprinkles or chocolate shavings (optional)

Steps:

  • Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
  • Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
  • Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
  • Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

TIM HORTON'S STYLE CHOCOLATE CAKE DOUGHNUTS



Tim Horton's Style Chocolate Cake Doughnuts image

This is a copycat recipe for the Chocolate Cake Doughnuts served in Canada and Northern US. This includes a Mocha glaze but you can top it with anything you wish - try the chocolate glaze from the Boston Creme Doughnut recipe. Recipe does not include chilling time.

Provided by Member 610488

Categories     Dessert

Time 1h

Yield 16 doughnuts

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 cup unsweetened Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/3 cup buttermilk
3 tablespoons butter, melted
vegetable oil (for frying, 6-8 cups)
6 ounces chopped semisweet chocolate
1/2 cup whipping cream
1 tablespoon butter
2 teaspoons corn syrup
1 teaspoon instant espresso powder

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.

Nutrition Facts : Calories 283.5, Fat 13.4, SaturatedFat 7.9, Cholesterol 70.9, Sodium 168.3, Carbohydrate 41.1, Fiber 4.1, Sugar 19.5, Protein 6.4

CAKE DOUGHNUTS



Cake Doughnuts image

Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.

Provided by Christina

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 16

Number Of Ingredients 13

2 ½ cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
1 egg, beaten
¼ cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying
½ teaspoon ground cinnamon
½ cup white sugar

Steps:

  • In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  • Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
  • Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g

BAKED CHOCOLATE DONUTS



Baked Chocolate Donuts image

Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.

Provided by Darkzule

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 30

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cups 2% milk
1 large egg, lightly beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil
6 teaspoons vanilla extract, divided
6 cups confectioners' sugar
4 tablespoons hot water, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
  • Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
  • Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
  • Spoon batter into the prepared donut pans, filling each well 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
  • Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
  • Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 42.4 g, Cholesterol 9 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 122.7 mg, Sugar 35.2 g

EASY BAKED CHOCOLATE GLAZED DOUGHNUTS



Easy Baked Chocolate Glazed Doughnuts image

Ready in an hour, dip our chocolate cake batter doughnuts in a chocolaty glaze for double the chocolate goodness.

Provided by Inspired Taste

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 8

3/4 cup Betty Crocker™ Super Moist™ devil's food cake mix (from 15.25-oz box)
1 cup Original Bisquick™ mix
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
2 eggs, beaten
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1 tablespoon plus 1 teaspoon water

Steps:

  • Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
  • In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
  • Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
  • Meanwhile, in small bowl, stir frosting and water with spoon until smooth. Dip one side of each doughnut into glaze.

Nutrition Facts : ServingSize 1 Serving

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From divascancook.com


10 BEST FRIED CHOCOLATE DOUGHNUTS RECIPES | YUMMLY
2022-05-03 Red Velvet Zebra Mini-Bundt with Greek Yogurt Glaze and Warm Chocolate Sauce KitchenAid. white vinegar, vegetable oil, kosher salt, egg white, chocolate and 11 more.
From yummly.com


CHOCOLATE CAKE DOUGHNUTS RECIPE - BAKERRECIPES.COM
2011-04-29 The best delicious Chocolate Cake Doughnuts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cake Doughnuts recipe today! Hello my friends, this Chocolate Cake Doughnuts recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Cake Doughnuts is amazingly ...
From bakerrecipes.com


CHOCOLATE-GLAZED BAKED CAKE DOUGHNUTS - BAKE FROM SCRATCH
Chocolate-Glazed Baked Cake Doughnuts Makes 6 doughnuts Ingredients ⅓ cup (67 grams) granulated sugar ⅓ cup (73 grams) firmly packed light brown sugar 1 large egg (50 grams), room temperature ¼ cup (57 grams) unsalted butter, melted and cooled for 5 minutes ¼ cup (56 grams) canola oil 2 teaspoons (8 grams) Heilala Pure Vanilla Extract
From bakefromscratch.com


DUNKIN' DONUTS CHOCOLATE GLAZED CAKE DONUT RECIPE
2022-05-13 Add warm milk sugar salt butter vanilla essence and egg. 1 Teaspoon Vanilla Essense. Dunkin Donuts Chocolate Glazed Cake Donut Calories Immigationnet Liked On Polyvore Featuring Food Food An Chocolate Cake Donuts Doughnut Cake Donut Calories
From sarazegthallo.blogspot.com


CHOCOLATE CAKE DOUGHNUT HOLES | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease the top and bottom halves of a doughnut hole pan. Whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside. Whisk together the eggs, milk, vanilla, and vinegar.
From kingarthurbaking.com


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