Chocolate Fudge Cake Doughnuts will satisfy any chocolate craving with luscious frosting and a smooth, tender, yet slightly chewy doughnut.
I spent yesterday catching up on The Walking Dead (don’t worry, I HATE spoilers) so I could watch the mid-season premier episode. Needless to say I spent a good part of the day on the verge of having a panic attack. When I first started binge watching this on Netflix I had a super vivid dream (or nightmare, really) that I was in The Walking Dead world. I didn’t wake up screaming or anything but I had this distinct, almost unshakable feeling of sheer exhaustion and desperation that anyone is such a doomsday situation must feel. The Walking Dead surprises you at any moment with a “walker” out of nowhere and I could NOT imagine what life without a moment’s peace would be like. Not to mention the foul odor that must permeate such a world and the total lack of any decent food. BLAH. What a nightmare. Good thing zombies don’t exist…
It IS a good thing that chocolate doughnuts exist, though. I definitely want to live in a world with chocolate doughnuts. Especially when they can be mixed up and baked in less than a half hour. I think even zombies would enjoy these doughnuts.
Taste: These doughnuts will definitely satisfy your chocolate craving.
Texture: The frosting is lusciously thick and smooth while the doughnut it tender yet slightly chewy.
Ease: Much easier than traditional yeasted and fried doughnuts!
Appearance: These are certainly dark beauties. Piping the batter into the greased doughnut pans will ensure perfect ring shapes.
Pros: A scrumptious chocolate doughnut in less than an hour total.
Would I make this again? Yes, this recipe has the possibly for so many variations too.
How to make Chocolate Fudge Cake Doughnuts
Yield: 12 dougnuts
Prep Time: 5 minutes
Cook: 30 minutes
2/3 cup Dutch-process cocoa powder
1 3/4 cups unbleached all-purpose flour
1 1/4 cups lightly packed light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup semisweet chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons white vinegar
1 stick (8 tablespoons) melted butter
1 cup semisweet chocolate chips
4 tablespoons milk or half & half
To make the doughnuts:
Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter to the dry ingredients, stirring until well combined.
Remove the batter to a zip-top plastic bag or piping bag, cut a hole in one corner, and pipe the batter into the doughnut molds, filling them between 3/4 and full. Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.
Remove the doughnuts from the oven and let cool for 2 minutes. Loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
To make the icing:
Combine the chocolate chips and milk in a microwave-safe bowl or measuring cup. Heat until the milk is steaming and starting to bubble. Remove from the microwave, and stir until the chips have melted and the icing is smooth.
Dip the top of each doughnut in the icing; or spread icing on the doughnuts.
From King Arthur Flour
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