CHOCOLATE CAKE DOUGHNUT RECIPE RECIPES

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CHOCOLATE CAKE DOUGHNUTS - AMERICA'S TEST KITCHEN



Chocolate Cake Doughnuts - America's Test Kitchen image

Whether you're surprised with a box of doughnut-shop treats on the breakfast table or encounter one in the work breakroom, there's a good chance you're going to rush to snatch the coveted chocolate cake doughnut.

Provided by America's Test Kitchen

Yield Makes 12 doughnuts and 12 doughnut holes

Number Of Ingredients 1

TIM HORTON'S STYLE CHOCOLATE CAKE DOUGHNUTS RECIPE - FOO…



Tim Horton's Style Chocolate Cake Doughnuts Recipe - Foo… image

This is a copycat recipe for the Chocolate Cake Doughnuts served in Canada and Northern US. This includes a Mocha glaze but you can top it with anything you wish - try the chocolate glaze from the Boston Creme Doughnut recipe. Recipe does not include chilling time.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 16 doughnuts

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 cup unsweetened Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/3 cup buttermilk
3 tablespoons butter, melted
vegetable oil (for frying, 6-8 cups)
6 ounces chopped semisweet chocolate
1/2 cup whipping cream
1 tablespoon butter
2 teaspoons corn syrup
1 teaspoon instant espresso powder

Steps:

  • 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.
  • 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.
  • 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°F 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.
  • 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.

Nutrition Facts : Calories 283.5, FatContent 13.4, SaturatedFatContent 7.9, CholesterolContent 70.9, SodiumContent 168.3, CarbohydrateContent 41.1, FiberContent 4.1, SugarContent 19.5, ProteinContent 6.4

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