Chocolate Cake Doughnuts
Chocolate and doughnuts are a great pair, these doughnuts are too delicious to stop eating.
Yield
30 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
granulated |
|
| 2 | large |
eggs
at room temperature |
|
| 4 | tablespoons |
butter
|
|
| 3 | ounces |
unsweetened chocolate
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
buttermilk
at room temperature |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
powdered sugar
|
|
| 1 | each |
egg whites
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
granulated |
|
| 2 | large |
eggs
at room temperature |
|
| 6E+1 | ml |
butter
|
|
| 86.7 | ml/g |
unsweetened chocolate
|
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
buttermilk
at room temperature |
|
| 828 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
powdered sugar
|
|
| 1 | each |
egg whites
|
*
|
| 2.5 | ml |
vanilla extract
|
|
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.
