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This is a copycat recipe for the Chocolate Cake Doughnuts served in Canada and Northern US. This includes a Mocha glaze but you can top it with anything you wish - try the chocolate glaze from the Boston Creme Doughnut recipe. Recipe does not include chilling time.
- 2 1⁄2 cups all-purpose flour
- 1 cup unsweetened Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 4 large eggs
- 1 1⁄2 cups granulated sugar
- 1⁄3 cup buttermilk
- 3 tablespoons butter, melted
- vegetable oil (for frying, 6-8 cups)
- 6 ounces chopped semisweet chocolate
- 1⁄2 cup whipping cream
- 1 tablespoon butter
- 2 teaspoons corn syrup
- 1 teaspoon instant espresso powder
- In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.
- Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.
- Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.
- When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.
- Mocha Glaze - In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.
Horrible recipe. The dough was too sticky. Even after chilling it, I could not cut them out. I ended up adding a lot more flour to the dough, just so I could the doughnuts out. After frying, the doughnuts were flat and tasteless. Would not recommend this recipe.
Doughnuts that are dark and chocolatey like brownies, wow! I did increase the salt to 1 ts and sugar to 2 cups. The glaze was delicious, too.
I have to say yummy!!! Although I didn't have the ingredients for the glaze, I just rolled them in sugar. Very good.