BAKED CHOCOLATE CAKE DONUTS
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
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.
CHOCOLATE CAKE DOUGHNUTS
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
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
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.
CHOCOLATE CAKE DONUTS
This recipe came on the packaging of my new donut pan. I haven't made these yet but thought I'd store it here for future reference.
Provided by CJAY8248
Categories Breads
Time 26m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325*. Combine flour, cocoa, baking powder, and salt. In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft. Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 8 minutes. Cool. Carefully remove. Repeat with rest of batter. Frost or glaze. NOTE: The pan I have makes 6 donuts at a time. After the first batch is done let the pan cool, wipe clean with cloth or paper towel and repeat process for second half.
Nutrition Facts : Calories 181.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 41.8, Sodium 85.8, Carbohydrate 35, Fiber 1.2, Sugar 21.1, Protein 3.5
CHOCOLATE CAKE DOUGHNUTS
Haven't you always wanted to make donuts at home? Try this recipe for chocolate cake donuts with icing to scratch that itch.
Provided by Jeannie
Categories Bread Quick Bread Recipes
Yield 30
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 26.5 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 156.5 mg, Sugar 14.4 g
EASY BAKED CHOCOLATE GLAZED DOUGHNUTS
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
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
CHOCOLATE CAKE DONUT
Steps:
- Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
- In a medium bowl, whisk together the sugar, flours, cocoa powder, potato starch, arrowroot, baking powder, baking soda, salt, and xanthan gum. Add the applesauce, 1/3 cup coconut oil, vanilla, and hot water and mix with a rubber spatula just until the ingredients are combined. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
- Bake for 8 minutes, rotate, and bake for 8 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping (see page 131).
BAKED CHOCOLATE DONUTS
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
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
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- 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° (see "Fry Right," below). 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.
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