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These Glazed Chocolate Cake Doughnuts have a rich chocolate flavor and are covered in a thick glaze giving them a crunchy coating with a soft interior! | The Crafting Foodie via OHMY-CREATIVE.COM
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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.