How to Make Chocolate Cake Donuts with Chocolate Glaze
The final challenge in the Great British Bake Off Bakealong was an old favorite – donuts! I’ve made donuts before, in fact it is well known I have a bit of a donut problem; when I make them I eat them! Since I have already shared several donut recipes on the blog already including Amish donuts, which were good but not my favorite recipe. Baked donuts, which were good but really not donuts because if you ask me a donut needs to be fried.
That leaves my favorite recipe so far, brioche donuts. I made them again for this challenge as the instructions called for raised donuts but I did want to try something new so I also made chocolate cake donuts. I’ve wanted to try cake donuts for a while so it was a perfect opportunity.
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Chocolate Cake Donuts with Chocolate Glaze
Makes 12 donuts with donut holes
- 1 cup all purpose flour
- 1 cup cake flour
- 1/4 cup cocoa powder (preferably Dutch cocoa)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup milk
- 1 TBS unsalted butter, melted
- 1 tsp vanilla
For the Chocolate Glaze
- 1/3 cup heavy cream
- 4 TBS unsalted butter, cut into cubes
- 3 TBS corn syrup
- 4 oz semisweet chocolate, finely chopped
- 1 tsp vanilla
- pinch of salt
Oil for frying – peanut or canola
Sprinkles and/or Confectioner’s Sugar for decoration
- Sift together the flour, cake flour, cocoa, baking soda, baking powder and salt. Set aside *TIP: when sifting flours and cocoa put the cocoa in the middle so that it doesn’t linger in your sifter.
- In the bowl of a mixer with the paddle attached, mix the sugar and egg until light and creamy.
- Mix together the sour cream and milk. Stir in the vanilla and melted butter.
- Add the mixture to the sugar and egg and beat until smooth.
- Add the flour and mix on low until just combined and a soft dough is formed.
- Cover and refrigerate for at least 30 minutes and for up to one hour.
Make the Glaze
- Add the heavy cream, butter and corn syrup to a sauce pan over medium heat.
- Heat until the butter melts and the mixture is hot but not boiling.
- Remove from the heat and add the chocolate. Let stand for about 3o seconds then stir until smooth.
- Add the vanilla
- Let cool about 2o minutes before using
Finish the Donuts
- Line a baking sheet with paper towels, set aside.
- Pour the oil into a large, heavy bottomed saute pan or deep fryer. Heat over medium high until it reaches 360°F
- While the oil is heating roll the dough on a lightly floured surface into a 10″ circle. 1/2″ thick
- Cut out as many donuts as you can – a 2 1/2″ cutter is recommended
- Re-roll any scraps and cut out more donuts until all is used
- When oil is ready, carefully add 4 – 5 donuts and a few donut holes into the oil and fry on each side for about 1 1/2 minutes until the donuts are done.
- Set on the paper towels to drain. Repeat with the remaining donuts and holes.
- Let cool on a wire rack
- Dip the donuts and donut holes in glaze and add sprinkles if desired. Alternatively roll in confectioner’s sugar
How Were the Chocolate Cake Donuts?
This was my first time making a fried cake donut. It won’t be the last. These were really tasty. The trick to these is going to be making sure that the oil is at the right temperature when you fry because you don’t want it too hot as they won’t cook to the center and you don’t want it too low as they donuts will absorb too much oil while frying.
When they fry at around 360° they come up with a delightfully crisp exterior and light, but cakey interior. The donut is very chocolatey and the glaze is the perfect. sweet topper. I did drop some of the donut holes in confectioner’s sugar and they were very tasty too.
My plate for presentation for the Challenge included these chocolate cake donuts and the brioche donuts as it was supposed to be raised dough. I cheated with the cake donuts. So sue me. Hahaha
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