Chocolate CAKE
- 20m Prep Time
- 10m Cook Time
- 50m Ready In
These rich chocolate cake doughnuts are more chocolaty than typical chain-store doughnuts. They are fried to golden perfection and can be glazed if desired.
Ingredients
- 473 ml all-purpose flour sifted
- 118 ml superfine sugar
- 78.9 ml unsweetened natural cocoa powder
- 7.39 ml baking powder
- 2.46 ml baking soda
- 2.46 ml kosher salt
- 29.6 ml unsalted butter or vegetable shortening at room temperature
- 1 egg at room temperature
- 118 ml whole milk scalded and cooled
- 29.6 ml plain yogurt at room temperature
- 4.93 ml vanilla extract
- Vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 725 mg
- Iron: 18.8 mg
- Magnesium: 299 mg
- Phosphorus: 1008 mg
- Potassium: 1151 mg
- Zinc: 6.51 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml superfine sugar
- 78.9 ml unsweetened natural cocoa powder
- 7.39 ml baking powder
- 2.46 ml baking soda
- 2.46 ml kosher salt
- 4.93 ml vanilla extract
Prepare
- 473 ml all-purpose flour, sifted
- 29.6 ml unsalted butter or vegetable shortening, at room temperature
- 1 egg, at room temperature
- 118 ml whole milk, scalded and cooled
- 29.6 ml plain yogurt, at room temperature
- Vegetable oil, for frying
Let's Cook
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Step 1.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sifted flour, sugar, cocoa powder, baking powder, baking soda, and salt. Blend on low speed until combined. Add the room-temperature butter or shortening and blend on medium-low speed until the mixture resembles coarse sand, about 1-2 minutes.
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Step 2.
In a small bowl, whisk together the egg, scalded and cooled milk, yogurt, and vanilla extract. With the mixer on medium speed, slowly pour the wet ingredients into the flour mixture. Scrape down the sides of the bowl and mix for 30 seconds until the batter is smooth, thick, and not too wet, similar to sugar cookie dough. Cover the bowl with a towel or plastic wrap and let the dough rest for 15 to 20 minutes.
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Step 3.
While the dough rests, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fat thermometer registers 360°F (182°C).
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Step 4.
On a generously floured surface, roll out the dough to ½ inch thick. Using a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch holes. Brush off any excess flour from the doughnuts.
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Step 5.
Carefully place the doughnuts into the hot oil using a metal spatula. Fry for 1 to 2 minutes per side, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate. Let cool slightly before glazing.