Chocolate Cake Donuts

Buttermilk and chocolate account for the outstanding tenderness and flavor of these donuts.

Buttermilk accounts for the outstanding tenderness of these Chocolate Cake Donuts. They boast the right amount of chocolate and sport a rich ganache glaze. Gently sweetened Hazelnut Coffee complements this treat.

Makes 22 servings

Ingredients

  • 2 oz unsweetened chocolate
  • 3 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¾ tsp salt
  • 2 eggs
  • 1 ¼ cups granulated sugar
  • 3 tbsp melted butter, cooled slightly
  • 2 tsp vanilla extract
  • ¾ cup buttermilk
  • Oil for deep-fat frying
  • Confectioners’ sugar
  • Chocolate Ganache Glaze (see below)
  • Chocolate sprinkles (optional)

Directions

  1. Place unsweetened chocolate in a microwave-safe bowl. Melt chocolate on high power, stirring at 30-second intervals, until melted; set aside to cool. In a medium bowl combine flour, baking soda, baking powder and salt. In a large bowl beat eggs with an electric mixer about 30 seconds or until blended. Beat in granulated sugar, melted butter, vanilla and melted chocolate about 1 minute or until smooth. Alternately beat in flour mixture and buttermilk until well blended. Cover and refrigerate at least 2 hours or overnight.
  2. In a large heavy skillet or deep-fat fryer, heat enough oil to provide 1½ inches of frying depth to 375°F. Turn out dough onto a floured surface; lightly sprinkle dough with flour and roll out to ½-inch thickness. Cut with a floured 2½-inch donut cutter. Reroll scraps. Fry several donuts at a time for about 1 minute per side. Drain and cool on double thickness of paper towels. Cook donut holes about 2 minutes; drain and cool. Coat cooled donut holes with confectioners’ sugar.
  3. Prepare Chocolate Ganache Glaze (see below). Dip donuts into glaze. Top with chocolate sprinkles, if desired.

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