Chocolate Cake Donuts Food

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CHOCOLATE CAKE DOUGHNUTS



Chocolate Cake Doughnuts image

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

1 1/2 cups white sugar
2 eggs (room temperature)
4 tablespoons butter
3 ounces unsweetened chocolate
1 1/2 teaspoons vanilla
1 cup buttermilk (room temperature)
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 egg white
1/2 teaspoon vanilla

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 CAKE DOUGHNUTS



Chocolate Cake Doughnuts image

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

1 ½ cups white sugar
1 teaspoon baking soda
2 eggs
½ teaspoon salt
4 tablespoons butter
3 (1 ounce) squares unsweetened chocolate
1 ½ teaspoons vanilla extract
1 cup buttermilk
3 ½ cups all-purpose flour
3 teaspoons baking powder
1 cup confectioners' sugar
1 egg white
½ teaspoon vanilla extract
1 quart vegetable oil for frying

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

CHOCOLATE CAKE DONUTS



Chocolate Cake Donuts image

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

1 1/2 cups flour
1/3 cup unsweetened baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1/2 cup milk
2 tablespoons butter, melted
glaze
1 cup powdered sugar
2 tablespoons hot water

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 DOUGHNUTS



Chocolate Doughnuts image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 30 mini doughnuts, plus holes

Number Of Ingredients 16

1/2-ounce dry yeast (2 (1/4-ounce) packages)
1/3 cup warm water
1/4 cup sugar
3/4 cup all-purpose flour
1/2 cup cake flour
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/4 cup hot water
3 ounces semisweet chocolate, melted
1/4 cup powdered sugar
1/2 teaspoon salt
6 ounce baking potato, like russets, cooked, peeled and riced
Chocolate glaze, recipe follows
Canola oil, for frying
4 ounces semisweet chocolate, chopped
1/2 cup cream

Steps:

  • In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
  • Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
  • Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
  • Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.

CHOCOLATE GLAZED CAKE DOUGHNUTS



Chocolate Glazed Cake Doughnuts image

Provided by Tyler Florence

Categories     dessert

Time 2h

Yield 6 doughnuts

Number Of Ingredients 15

3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
Fat for frying, such as canola oil
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water

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 DONUT



Chocolate Cake Donut image

Categories     Cake     Chocolate     Bake     Vegan

Yield makes 12

Number Of Ingredients 14

1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 1/3 cups vegan sugar
1/2 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup unsweetened cocoa powder
1/3 cup potato starch
2 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup unsweetened applesauce
1/4 cup vanilla extract
1/2 cup hot water

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 CAKE DONUTS



Baked Chocolate Cake Donuts image

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

3/4 cup mini chocolate chips (6 ounces)
1 cup confectioners' sugar, sifted
1/4 cup natural cocoa powder, sifted
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
1 teaspoon pure vanilla extract
1 stick unsalted butter, room temperature, plus more for pans
2 cups unbleached all-purpose flour
1/3 cup natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup whole milk
1 cup mini chocolate chips (8 ounces)
Sprinkles or chocolate shavings (optional)

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.

BAKED CHOCOLATE DONUTS



Baked Chocolate Donuts image

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

2 cups all-purpose flour
1 ½ cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cups 2% milk
1 large egg, lightly beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil
6 teaspoons vanilla extract, divided
6 cups confectioners' sugar
4 tablespoons hot water, or more as needed

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

EASY BAKED CHOCOLATE GLAZED DOUGHNUTS



Easy Baked Chocolate Glazed Doughnuts image

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

3/4 cup Betty Crocker™ Super Moist™ devil's food cake mix (from 15.25-oz box)
1 cup Original Bisquick™ mix
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
2 eggs, beaten
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1 tablespoon plus 1 teaspoon water

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

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CHOCOLATE CAKE DONUT, PLAIN NUTRITION FACTS - EAT THIS MUCH
Chocolate Cake Donut, Plain DONUTS - Cake, Chocolate - Plain, Winchell's Donut House 1 Donut 170.0 Calories 22 g 9 g 3 g 2 g 20.0 mg 3 g 290.0 mg 8 g …
From eatthismuch.com


CHOCOLATE DONUT CAKE: A DELIGHTFUL TWIST ON A BIRTHDAY ...
In a medium bowl, sift together flour and cocoa powder. Stir in baking soda, salt, and espresso powder. In a separate bowl, using a hand-held or stand mixer, cream together the butter and sugar until very light and fluffy, about 3 minutes. Stir …
From butterandair.com


DEVIL’S FOOD CAKE DONUT - THE DONUT DUDE
Devil’s Food Cake Donut. $1.35. optional toppings (add one) Glazed (Standard) Glazed (Standard) Double Chocolate (Chocolate Frosting) Chocolate Sprinkles. Vanilla Frosted. Glazed (Standard) Double Chocolate (Chocolate Frosting) Chocolate Sprinkles Vanilla Frosted.
From the-donutdude.com


CHOCOLATE DONUTS - CANADIAN ENGLISH
Ingredients. DONUTS. 1 1 ⁄ 4 cups (310mL) moist-style devil's food cake mix. 1 ⁄ 2 cup (125mL) canned pure pumpkin. 1 ⁄ 4 cup (60mL) egg whites or fat-free liquid egg substitute. TOPPING. 1 ⁄ 3 cup (75mL) Truvía ® Calorie-Free Sweetener Spoonable. 1 tsp (5mL) cornstarch. 1 Tbsp (15mL) light whipped butter or light buttery spread. 1 ⁄ 4 tsp (1mL) vanilla extract. 1 drop pink …
From truvia.ca


DONUTS WITH CHOCOLATE TOPPING - YUMMIEST FOOD
Place the chocolate chips in a medium bowl. Melt in 30 seconds increments in the microwave, stirring after each time, until completely melted and smooth. Allow to cool for 2-3 minutes. Dip the tops of the donuts into chocolate glaze. Cover with sprinkles, if desired.
From yummiestfood.com


CHOCOLATE CAKE DOUGHNUTS – GOOD DINNER MOM
Remove from the stove and let cool. Preheat the oven to 325F degrees. Place the rack one place above the middle position. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt and brown sugar. In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
From gooddinnermom.com


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