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.