Chocolate Doughnuts

Ingredients

• ⅔ cup (65g) Dutch-process cocoa powder
• 4 tablespoons (2 oz or 55g) butter, cut into small pieces
• ⅔ cup (160g) boiling water
• 1 cup (200g) sugar
• ⅔ cup (160g) sour cream
• 2 large eggs
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 4 ¼ cups (530g) all-purpose flour
• Hide ingredients for (Bittersweet Chocolate Glaze or Frosting) 1 (Bittersweet Chocolate Glaze or Frosting) (opens in new tab) (Bittersweet Chocolate Glaze or Frosting)
  • 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped
  • ⅓ cup coffee or water
  • (Pinch of salt)
  • 6 tablespoons (¾ stick) unsalted butter, cut into small pieces

  Sub-recipe steps

  1. Melt in a double boiler, a heatproof bowl set over simmering water, or in a microwave on 50 percent power in 20-second bursts, stirring often just until smooth: 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped; ⅓ cup coffee or water; (Pinch of salt)
  2. Remove from the heat. With a silicone spatula, stir in 2 or 3 pieces at a time: 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
  3. Continue to stir—do not beat—until perfectly smooth.
  4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the mixture reaches 90°F. For frosting, let cool further until spreadable. If the frosting becomes too stiff, set the bowl in a larger pan of hot water and stir until softened; or remelt and then cool to 90°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 3 weeks refrigerated.