Hi Everyone! It’s Aida from The Crafting Foodie. I’m back this month to share these decadent Glazed Chocolate Cake Doughnuts. I’m not sure what the weather is like where you are, but in New England, we’re still struggling to get rid of the 9+ feet of snow we accumulated this winter. With temperatures struggling to get over 30 degrees, I still find myself nursing a hot drink and looking for a sweet treat to go along with it, and these Glazed Chocolate Cake Doughnuts are perfect!
Most cake doughnut recipes out there these days are baked, but not these beauties. They’re the real deal – fried rings of rich, chocolate cake dough. And just to make them even more irresistible, they’re covered in a thick glaze; giving them a sweet, crunchy coating and a soft, tender interior.
While deep frying can seem intimidating, there are some easy steps that you can follow to ensure a perfect result. You can find my tips on deep frying in this post for Bang Bang Chicken with Sweet Chili Sauce. Yes, it is a recipe for fried chicken, but the process of deep frying food is universal, regardless of the dish. So, check out the post for some super helpful tips!
The one complication of deep frying a chocolate doughnut is that it can be very difficult to tell when the doughnut is actually cooked. Usually, food turning golden brown indicates that it’s just about cooked, but how in the heck can you tell when an already-dark-brown chocolate doughnut is turning golden? My solution to this little problem is simple. After cooking the doughnuts for 4 minutes (2 minutes on each side), I take one out and break it open to ensure it’s cooked on the inside. Yes, you’re sacrificing one doughnut to test for doneness, but believe me, one sacrificial doughnut is better than a whole batch of raw or burnt ones!
I decided to make the glaze for these Glazed Chocolate Doughnuts extra thick because I wanted the glaze to serve as a crust. A thin glaze adds a bit of sheen and little sweetness, but a thick glaze adds a crunch to this tender, fried doughnut. If you prefer a more subtle glaze, feel free to dilute the confectioner’s sugar with additional milk.
Glazed Chocolate Cake Doughnuts
- For the Doughnuts:
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 large egg
- 3 large egg yolks
- 3/4 cup milk
- 1 tbs lemon juice
- 1 tsp vanilla extract
- 1 tsp instant espresso
- 1/3 cup vegetable oil
- Additional vegetable oil for frying
- In a measuring cup, mix the milk and lemon juice. All it to set at room temperature.
- In the bowl of a standing mixer fitted with a paddle attachment, add 1 cup flour, cocoa powder, sugar, baking powder, and salt.
- Add the eggs and egg yolks and mix well.
- Dissolve the espresso powder in the milk mixture.
- Add the milk mixture, vanilla, and vegetable oil and mix until combined.
- Add the remaining 2 cups of flour, and mix until just combined. The mixture will be wet.
- Scrape the mixture on top of a piece of parchment paper.
- Lay another piece of parchment over the dough. Roll out into about 1/2 in thick sheet.
- Transfer the dough to a baking sheet. Place the dough in the fridge to rest for about 30 min (or for however long it takes for the dough to not stick to the parchment paper).
- While the dough chills, heat at least 2 inches of vegetable oil a heavy-bottomed pot. Heat the oil to 350 degrees.
- Using a 3 1/2 inch round cutter, cut out circles of dough. Using 1 1/2 inch round cutters, cut out the center of each doughnut.
- Fry the doughnuts in batches, about 1 to 2 minute son each side.
- Once the doughnuts are all on a cooling rack, make the glaze.
- In a small bowl mix the powdered sugar and the milk.
- While the doughnuts are still warm (but not hot) dip them into the glaze.
- Eat immediately or store in an airtight container for 1 to 2 days.