Chocolate Cake Donuts Food

BAKED CHOCOLATE CAKE DONUTS

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 DONUTS

Steps:

• Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
• Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
• Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
• Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
• Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
• Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat oven to 325 F.
• Grease a donut pan. Set aside.
• In a large bowl whisk together flour, baking soda, salt, unsweetened cocoa powder, and brown sugar. Set aside.
• In a separate bowl, whisk together, buttermilk, coffee, egg, and vanilla extract.
• Pour wet ingredients into dry ingredients.
• Stir gently JUST until dry ingredients are combined *SEE NOTE*
• Stir in butter and stir JUST until butter is combined.
• Spoon batter into prepared doughnut pan, filling 3/4 full.
• Bake for 6-7 minutes.
• Allow donuts to sit in pan until they have cooled down enough to remove from pan.
• Remove donuts from pan and place on cooling rack to finish cooling.
• While donuts are cooling, prepare vanilla drizzle by stirring together powdered sugar, vanilla, and enough milk to create an Elmers glue-like consistency) Set aside.
• To make the chocolate ganache, heat heavy whipping cream to a small saucepan until it begins to simmer lightly.
• Remove from heat and stir in chocolate chips. (I like to use mini chocolate chips because they melt faster)
• Let ganache cool.
• Spread chocolate ganache in a thin layer over donuts and let set.
• Once set, drizzle on the vanilla glaze.
• Add toppings and allow glaze to harden.
• Enjoy

EASY BAKED CHOCOLATE GLAZED DOUGHNUTS

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.

CHOCOLATE DOUGHNUTS

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 BAKED DONUTS

Steps:

• In a medium to large bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking soda, and salt. In a smaller, separate bowl, stir together the wet ingredients: milk, oil, vinegar, and vanilla.
• Stir the wet ingredients in with the dry until no lumps remain. Lightly butter or spray the donut baking pan before spooning the batter in.
• Bake at 350°F for 14-15 minutes. Remove from the oven and allow to cool in the pan before turning out onto a cooling rack.
• For the glaze, in a medium pot over medium heat, melt the butter and stir in the cream or milk, corn syrup, and vanilla. Add the chocolate chips, turning the heat down slightly if needed, and continue to cook and stir until the chips are melted.
• Remove the pot from the heat and whisk in the powdered sugar. You may want to shift the sugar first, to remove any lumps, so your glaze will be lump-free.
• Dip the donuts in the still-warm glaze, tapping off any extra. Then, top with sprinkles if using.

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.

WHITE CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat oven to 425 degrees
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt
• In a separate mixing bowl, whisk together melted butter, vegetable oil, sugar
• Whisk in eggs one at a time then mix in vanilla extract
• Alternate adding 1/3 of flour mixture and 1/2 of milk to the wet mixture, beginning and ending with flour, mix until well blended and incorporated but do not overmix
• Fill piping bag with dough and pipe into oiled doughnut pan
• Bake for 7 - 8 minutes or until toothpick inserted into doughnut comes out clean
• Cool completely before glazing
• In a mixing bowl, whisk together milk and confectioner's sugar until smooth
• Add in vanilla, whisk
• Add in melted and cooled white chocolate, whisk until glaze is shiny and smooth

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).

FLOURLESS CHOCOLATE DONUTS WITH CHOCOLATE ICING (EASY BAKED DONUT)

Steps:

• Preheat the oven to 350 degrees. Spray a 6-count donut pan with cooking spray (see note about pans below).
• In a medium bowl, whisk together the eggs, sugar, melted butter (cooled slightly before adding to the bowl), almond butter, and vanilla.
• Sift in the cocoa powder, baking powder, and baking soda. Add the salt and mix well.
• Divide the batter among the 6 donut cavities in the prepared pan, smoothing the tops with a spoon or your finger.
• Bake for 12-15 minutes or until toothpick inserted into a donut comes out clean.
• Remove from the oven and let cool the donuts cool at least 10 minutes before removing from the donut pan.
• In a small bowl, sift together the powdered sugar and cocoa powder.
• Add the vanilla and 2 teaspoons milk of choice; stir. Add additional milk, just one teaspoon at a time, until a glaze reaches desired consistency.
• To top the donuts with glaze, turn a donut upside down and dip the top side into the chocolate glaze, smoothing with a spoon if needed. Place glaze-side-up on a cooling rack. Sprinkle one half of the donut with crushed almonds or desired toppings. Let chocolate glaze set before serving.

CHOCOLATE CAKE DOUGHNUTS

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 BAKED DONUTS

Steps:

• Preheat the oven to 350ºF and spray a donut pan with nonstick cooking spray.
• Add the flour, cocoa powder, baking powder, baking soda, and salt to a bowl and mix the ingredients together until combined.
• Next, cream the butter and the sugar together on medium speed with an electric mixer or stand mixer until light and fluffy.
• Scrape the sides of the bowl and then add the egg and egg yolk. Mix on medium speed until just combined.
• Add the almond milk and mix until combined.
• Slowly add the dry ingredients to the wet ingredients, mixing on medium/low. When all of the ingredients are well combined, fold the chocolate chips into the batter.
• Transfer the batter into a piping bag or gallon-size Ziploc bag.
• Then, pipe the donut batter into the donut pan, filling each donut ¾ of the way full.
• Bake donuts at 350ºF for around 8-10 minutes.
• Remove the donuts from the oven and let them sit for a few minutes before removing them from the donut pan and letting them cool completely.
• For the chocolate glaze -- heat the chocolate chips, butter, and water over medium heat, stirring constantly. When all of the ingredients have melted and the mixture becomes glossy, remove from the heat.
• Stir the glaze until it is completely melted and smooth.
• Glaze each donut by dipping the top of the donut into the warm glaze. To even out the glaze on the donut, shake the donut from side to side and the glaze should even out.
• Immediately top with sprinkles and allow glaze to cool and harden.

CHOCOLATE CAKE DONUTS

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.

CHOCOLATE CAKE MIX DONUTS

Steps:

• Preheat the oven to 350 degrees F. Spray donut pans with nonstick cooking spray and set them aside.
• In a large mixing bowl, add the cake mix, egg, vegetable oil, and water. Mix until combined.
• Using a piping bag or a large ziplock bag, fill the donut pans up about 3/4 of the way with donut batter.
• Bake for 8-10 minutes, or until the donuts are baked all the way through.
• Let them to cool in the pan for 5 minutes before turning them out onto a wire cooling rack to cool completely.
• To make the glaze: Combine the powdered sugar, half and half and the vanilla extract. Spoon the glaze over the tops of the donuts. Top with sprinkles. Allow to set before serving.If your glaze it too thick, add a bit more half and half. Or, if it's too thin, add a bit more powdered sugar.

CHOCOLATE CAKE DOUGHNUTS

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.

CHOCOLATE CAKE DONUTS

Steps:

• To make the Donuts: Preheat oven to 350oF(180oC). Make your DIY Donut tin and grease it with butter. Watchman video to see how you can create your own Donut tin with a cupcake tin and tinfoil.
• Sift together the flour, cocoa powder, baking soda, baking powder, both sugars and salt.
• In a separate jug mix together egg, sour cream, melted butter, and vanilla extract.
• Add the wet ingredients into the dry and gently mix to a smooth batter.
• Add batter to a piping bag or ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them no higher than 2/3 of the way up so they don't bake over.
• Bake donuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.
• To make the Glaze: Sift together the icing sugar and cocoa powder. Whisk in the milk, vanilla and whisk until the glaze is smooth. You may need to add additional powdered sugar or milk depending on the consistency you like. Dip the top of each donut in the glaze. Serve it warm or at room temperature. Store in an airtight container for up to 3 days.