How To make Double Chocolate Cake Doughnuts
1 1/2 cups sugar
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
4 tablespoons butter
3 ounces unsweetened baking chocolate
1 1/2 teaspoons vanilla extract
1 cup buttermilk
3 1/2 cups all-purpose flour
3 teaspoons baking powder
ICING 1 cup confectioner's sugar
sifted
2 tablespoons cocoa
1 teaspoon vanilla extract
2 tablespoons melted butter
2 teaspoons water :
or more, as needed
Bring all ingredients to room temperature. Beat the sugar and eggs together until creamy and lemon colored. Melt the butter and chocolate together in a small saucepan over low heat or nuke it, stirring every few seconds. Beat into the sugar and egg mixture. Add the vanilla and buttermilk. Mix well. Sift the flour, baking powder, baking soda and salt together. Add slowly to the liquid mixture. Divide the dough in half. Chill to make it easier to handle. I usually go this far the night before and finish in the morning. Roll out one half of the dough on a lightly floured board to about a 1/2" thickness. Cut into doughnuts. Allow the cut doughnuts to stand for 10 minutes. Heat 2" of oil to 370 degrees in a large skillet. An electric skillet is perfect if it has a temp control. The doughnuts should be at room temperature before frying. Dip a metal pancake turner or slotted spoon into the hot oil before using it to add or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper toweling or on a rack placed on a cookie sheet. Repeat with the remaining batter. Yields 30 Doughnuts. ICING Prepare the icing by beating all the ingredients together. If the icing is too stiff add additional water, one or two drops at a time. Beat until smooth. Spread onto the doughnuts after they have cooled.
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Moist Chocolate Donut Cake
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Dry Ingredients:
2 cups All Purpose Flour
¾ cup Dutch Cocoa Powder
1 ½ tsp Baking Soda
2 tsp Baking Powder
1 tsp Salt
1 ½ cup Brown Sugar
Wet Ingredients:
1 cup Milk
1 Tbsp Vinegar
2 pcs Eggs
1 tsp Vanilla
½ cup Oil
1 cup Hot Water
1 tsp Instant Coffee Powder
Chocolate Ganache
100ml All Purpose Cream
100g Bittersweet Chocolate
1. Combine Milk and Vinegar. Set Aside and Let it bloom.
2. Sift All Dry Ingrediens in a bowl. Set Aside.
3. In a cup, combine Milk, Egg, Vanilla, Oil. Mix well.
4. Combine Milk Mixture to Dry Ingredients. Mix until combine.
5. Add the Hot Water with Coffee. Mix well. But DO NOT overmix.
6. Pour Batter in a greased Donut molder.
7. Bake at 170C for 20-25mins. Or until the toothpick test comes out clean. Let it Cool.
8. Unmold the Chocolate Donut Cake and let it cool.
9. For Chocolate Ganache: Heat the Cream in microwave for 30 secs or double boil the cream and chocolate to melt.
10. Dip the Chocolate Donut into Chocolate Ganache and place in a rack to set.
* This recipe makes 24pcs Moist Chocolate Donut Cake.
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Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cake Doughnuts. Cake Doughnuts are fun to make and it is amazing how good they taste straight from the deep fryer. This is when their golden brown crust is nice and crisp, yet inside the doughnut is wonderfully soft, almost cake-like in texture (hence the name).
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