Best 3 Old Fashioned Chocolate Cake Donuts Recipes
Indulge in the timeless charm of old-fashioned chocolate cake donuts, a delectable treat that evokes nostalgic memories with every bite. These homemade donuts are crafted with simple ingredients, resulting in a moist and fluffy texture that perfectly complements the rich chocolate flavor. The secret lies in the buttermilk, which adds a slight tanginess that balances the sweetness, while the addition of melted butter creates a tender crumb. Each donut is lovingly hand-cut and fried to golden perfection, then generously coated in a luscious chocolate glaze that hardens into a delightful crunch. This recipe also includes variations for chocolate lovers, offering a decadent chocolate ganache filling and a sprinkle of chopped nuts for an extra textural delight. Get ready to savor the irresistible aroma of freshly made donuts filling your kitchen as you embark on this culinary journey.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE OLD-FASHIONED DONUTS
Soft, cakey, ridiculously chocolaty (and ridiculously easy) old-fashioned donuts with an irresistible sweet and simple glaze! Once you give these a try, you'll always want to make them homemade.
Provided by Stephanie
Categories Breakfast
Time 1h40m
Number Of Ingredients 15
Steps:
- First, make the donuts: In a large bowl, whisk together flour, cocoa powder, cornstarch, baking powder, 1 teaspoon salt and nutmeg until well combined.
- In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar and butter on medium speed just until mixture appears sandy, about 1 minute. Beat in egg yolks on medium speed until mixture is light and thickened, about 1 to 2 minutes. Add flour mixture in three additions, alternating with sour cream, beating after each addition until batter is well-combined.
- Cover bowl with plastic wrap; refrigerate at least 1 hour, up to 4 hours, until batter is slightly firm.
- Meanwhile, heat oil in a large pot or deep saucepan with a deep-fry thermometer attached. Heat oil to 325°F.* On a very well-floured surface using a well-floured rolling pin, roll dough out to 1/2-inch thickness. Use a well-floured donut cutter or two different-sized biscuit cutters to cut dough into approximately 16 to 18 donuts and donut holes (re-roll scraps once, if needed).
- Fry donuts in batches, about three at a time, 2 minutes each side or until puffed and cooked through. Use a slotted spoon or deep fry skimmer to transfer cooked donuts to a paper bag or paper towel-lined baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
- Next, make the glaze: In a small saucepan over low heat, heat milk to just below a simmer (when it begins to steam). Remove from heat; whisk in powdered sugar, pinch salt and vanilla until smooth. Use a fork to carefully dunk donuts one at a time into glaze, coating both sides. Lift to allow excess glaze to drip off donut, then transfer to a cooling rack with parchment or paper towel underneath to catch excess glaze. Allow donuts to sit until glaze is fully set, about 15 to 20 minutes.
- Donuts are best served the day they're made, but will keep in an airtight container at room temperature for up to 2 days.
Nutrition Facts : ServingSize 1 donut, Calories 186 calories, Sugar 22.2 g, Sodium 160.7 mg, Fat 4.3 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 36 g, Fiber 1.1 g, Protein 2.6 g, Cholesterol 30.3 mg
GRANDMA'S OLD-FASHIONED CAKE DONUTS
This is a recipe handed down from my Grandma Thayer. My family tradition is to make these old-fashioned cake donuts Christmas morning. Enjoy! Roll warm donuts in sugar and cinnamon, if desired.
Provided by Michael Yeo
Categories Bread Quick Bread Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.
- Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.
- Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.
Nutrition Facts : Calories 595 calories, Carbohydrate 83.5 g, Cholesterol 73.8 mg, Fat 24.7 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 6.2 g, Sodium 579.6 mg, Sugar 35.7 g
OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)
There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.
Provided by Vseward Chef-V
Categories Breakfast
Time 20m
Yield 14 doughnuts
Number Of Ingredients 10
Steps:
- In a large bowl mix the sugar, baking powder, salt and nutmeg.
- Add eggs, milk and melted butter. Beat well.
- Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
- Cover with plastic wrap and chill for *at* *least* one hour.
- Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
- Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
- Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
- Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
- Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.
Tips:
- Use fresh ingredients. This will ensure that your donuts are flavorful and moist.
- Don't overmix the batter. Overmixing will make the donuts tough.
- Let the batter rest for at least 10 minutes before frying. This will help the donuts rise properly.
- Fry the donuts in hot oil. The oil should be between 350 and 375 degrees Fahrenheit.
- Don't overcrowd the pan. Frying too many donuts at once will lower the temperature of the oil and make the donuts greasy.
- Drain the donuts on paper towels. This will help remove excess oil.
- Glaze the donuts while they are still warm. This will help the glaze set properly.
- Store the donuts in an airtight container at room temperature. They will keep for up to 3 days.
Conclusion:
Old-fashioned chocolate cake donuts are a delicious and easy-to-make treat. With a few simple ingredients and a little time, you can enjoy these classic donuts in the comfort of your own home. So what are you waiting for? Get baking!
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