Chocolate Cake Doughnuts12 Reviews
“Mmmmh, doughnuts.” - by Jeannie
Original recipe yields 30 doughnuts
- All the ingredients should be at room temperature (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 and egg mixture.
- In a separate bowl combine the vanilla and 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 to a 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.
- Heat 2 inches of oil to 370 degrees F (185 degrees C) 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 towels. Repeat with the remaining dough.
- To make the icing: Beat the sugar, egg white, and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled.
Amount Per Serving (30 total)
- 171 cal
- 6.5 g
- 26.5 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"If you're hankering for choco donut and will try this recipe despite bad reviews, here's how I was able to get this recipe to work: After chilling dough 30 min, "dough" resembled "batter", so I put a..." See more medium amount of flour on the counter. Then, I used rubber scraper to scoop half batter out. Then I sprinkled flour on top of batter and used fingers to lightly press dough out. I floured biscuit cutter, cut shape, and scooted shape away from batter while still in cutter. Then, I used a liter bottle cap to create hole. I used a floured, heat-resistant spatula to slide under donut shape and slide into heated oil. After frying first batch, I decided donut resembled deep-fat fried, light and fluffy, chocolate cake. The flavor was supreme, but I wanted something easier to work with and denser. For the second batch, I used remainder of first half of batter. I worked about 1/8 c. flour into batter and used a smaller biscuit cutter, which helped make dough manageable and kept donut shape better. These changes brought this donut closer to fulfilling my expectations. I think with second half of batter, I will try to mix in 1/4 c. of flour before turning it out onto floured surface, aiming for dough similar to gingerbread cookie dough, and fry it at a temp higher than 375. These donuts absorbed more grease than I like, but flavor was still good. We ate them without icing."
"Was this recipe a prank? I just tried this recipe. I thought I made a mistake, it was very runny, so I threw the "dough" away and made it again, with the same results. I even added 2 more cups of flo..." See moreur, but still, the dough was like cake mix as the previous review said. Don't waste your time on this one!"
"I loved these! They were so easy to make and tasted great. I was concerned that the doughnuts might be greasy because of previous comments I had read, so I let mine sit for 30 minutes instead of 10 an..." See mored it seemed to take care of the problem. Try these with chocolate icing! Yum!"
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