I am a donut fiend. I’m that embarrassing person that when someone sends out an email at work saying they bought donuts I’m the first one over there so I can have the one with the sprinkles.
I’ve made a lot of donuts and these definitely come together the fastest. They are probably the most simple donuts that I’ve made to date though compared to the Banana Bread Donuts or Coconut Donuts. The taste is also that of a simple chocolate cake donut.
If you don’t like frying donuts try these baked Pink Velvet Donuts instead.
Homemade donuts taste the best the day that they’re made. I fried up about half of the dough one day and saved the other half for another day.
Chocolate Cake Donuts
adapted from Serious Eats (makes 10 donuts)
1/2 cup whole milk (warmed)
1 tsp vanilla
1/3 cup cocoa powder
1 3/4 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 tbs butter
Vegetable oil for frying
1 bar milk chocolate for dipping (I also topped with sprinkles from Layer Cake and Dr Oetker)
1. In a small bowl mix together the warm milk, egg and vanilla. Set aside.
2. In a large bowl pour the flour, cocoa powder, baking powder, baking soda, salt and sugar. Mix on low speed for 30 seconds. Add in the butter and mix until blended. Slowly add in the milk mixture. Mix until the batter is smooth.
3. Once mixed let the dough rest for 20 minutes. On a well floured surface roll the dough 1/2 inch thick. Using a donut cutter cut rounds out of the dough and place on an oiled baking sheet.
4. Heat the oil in a heavy bottomed sauce pan to 360 F. Fry for 2 minutes on each side and place on a paper towel lined cooling rack.
5. Once cool dipped into some melted chocolate and top with sprinkles.
*I received the chocolate sprinkles from Dr Oetker