Chocolate Cake Doughnuts
Tender fried doughnuts packed with melted unsweetened chocolate and buttermilk tang, drizzled with vanilla icing. Deep-fry to golden perfection in just 3 minutes per doughnut.
YIELD
30 servingsPREP
15 minCOOK
10 minREADY
25 minThese old-fashioned cake doughnuts get their deep chocolate flavor from 3 ounces of melted unsweetened chocolate stirred right into the batter.
Buttermilk keeps the dough tender while adding subtle tang that balances the chocolate richness.
The dough chills briefly so it’s easier to roll and cut, then fries at 370°F until golden with crispy edges and soft centers.
A simple vanilla icing made with powdered sugar and egg white drizzles over the cooled doughnuts for that classic bakery finish.
Pro Tips
- Let all ingredients come to room temperature before mixing for smoother batter
- Chill dough just until firm enough to handle, not rock-solid
- Maintain oil temperature at 370°F for evenly cooked doughnuts
- Dip your spatula in hot oil before flipping to prevent sticking
- Let doughnuts cool completely before icing or it will slide off
Ingredients
Directions
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. Combine the vanilla and the 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.
Roll to a ½ inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.
Heat 2 inches of oil to 370℉ (185℃) 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 toweling. Repeat with the remaining batter. Prepare the icing by beating the sugar, egg white and vanilla together until smooth.
Drizzle onto the doughnuts after they have cooled.
Makes 30 doughnuts.
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