I really loved these. They bring back many happy memories of my grandmother making them when I lived in Maine. The texture was perfect..soft, yet a bit chewy and perfect with hot tea or coffee. Sometimes, I put a spoonful of ice cream in the middle for a different dessert. I have also cut them in half and put whipped cream in the middle; then closed them like a sandwich. My grand kids thought they were "so neat, Grandma". One batch lasts one day with them in my kitchen.
Chocolate Cake Doughnuts
Make a batch of chocolate cake doughnuts even better when you drizzle them with a mocha glaze and top with coconut, chocolate, nuts or sugary sprinkles.
Yield: Makes about 16 doughnuts (3 in. each)
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Amount per serving
- Calories: 360
- Calories from fat: 50%
- Protein: 5.3g
- Fat: 20g
- Saturated fat: 6.7g
- Carbohydrate: 44g
- Fiber: 1.1g
- Sodium: 228mg
- Cholesterol: 69mg
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened Dutch-process cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 1/3 cup buttermilk
- 3 tablespoons butter, melted
- 6 to 8 cups vegetable oil for frying
- Mocha glaze (recipe follows)
- 1. 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.
- 2. 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.
- 3. 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° (see "Fry Right," below). 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.
- 4. 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.
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