Chocolate Doughnuts

These are old-school cake doughnuts with real chocolate melted right into the batter, not just cocoa powder. Buttermilk gives the dough its tang and tenderness, while baking soda reacts with the acidic buttermilk to create lift without yeast.

A pinch of ginger is the unexpected addition here. It doesn’t make the doughnuts taste gingery, but it warms up the chocolate flavor and adds a subtle spice note that sets these apart from a plain chocolate doughnut.

The directions are beautifully simple: mix everything together and fry in deep fat. That’s it. No proofing, no rising time, no waiting. Roll or pat the dough, cut your shapes, and into the oil they go.

Kitchen Tips

• Melt the chocolate gently before adding it to the batter. Scorched chocolate tastes bitter and won’t blend smoothly.
• Don’t overwork the dough. Mix until just combined. Tough doughnuts come from too much kneading, which develops the gluten.
• Keep the oil at a steady 365°F (185°C). Too hot and the outside burns while the inside stays raw. Too cool and they absorb oil and turn greasy.
• Fry in small batches. Crowding the pot drops the oil temperature and gives you soggy, oil-logged doughnuts.
• Drain on a wire rack, not paper towels. The rack lets air circulate underneath so the bottoms stay crisp.

Variations

• Glazed chocolate: Dip the cooled doughnuts in a simple glaze of powdered sugar and milk for a shiny, sweet shell.
• Cinnamon sugar coated: Toss warm doughnuts in a mix of cinnamon and sugar for a classic finish.