Old-Fashioned Chocolate Cake Donuts Dessert Recipe
This classic dessert recipe for Old-Fashioned Chocolate Cake Donuts offers rich, chocolatey flavors with a crisp exterior and a soft, moist interior. These donuts are coated with a sweet vanilla glaze, making them a delightful treat perfect for any dessert spread.
Equipment
- Stand mixer with paddle attachment
- Rolling Pin
- 3 ½-inch donut cutter
- Deep-frying thermometer
- Cooling rack
- Pastry brush
Ingredients
For the Donuts:
- ½ cup granulated sugar
- 3 tablespoons unsalted butter at room temperature
- 2 large egg yolks at room temperature
- ⅔ cup full-fat sour cream at room temperature
- 2 cups cake flour plus more for rolling out the dough
- ½ cup Dutch-processed cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 quarts vegetable oil for deep-frying
For the Glaze:
- 2 cups confectioners' sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
Make the Donuts:
- Cream Butter and Sugar: In a stand mixer with the paddle attachment, combine granulated sugar and butter. Begin at low speed until combined, then increase to medium speed, beating for about 30 seconds until light and fluffy.
- Add Egg Yolks and Sour Cream: Reduce the speed, add the egg yolks, and mix for about one minute until pale. Add sour cream and continue mixing for another 30 seconds.
- Combine Dry Ingredients: In a separate bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Gradually add this to the wet mixture at low speed, mixing until just combined.
- Chill the Dough: Remove the dough from the mixer, shape it into an oval disk, wrap it in plastic wrap, and refrigerate for 1 hour.
- Roll and Cut the Dough: On a well-floured surface, roll out the chilled dough to ½-inch thickness. Use a 3½-inch donut cutter to shape donuts and holes. Gather scraps, re-roll, and cut again. You should have 8 donuts and 8 holes.
- Heat Oil: In a large pot, heat vegetable oil over medium-low to maintain a temperature of 325°F. Place a cooling rack over a sheet pan for draining.
Make the Glaze:
- Prepare the Glaze: In a medium bowl, whisk together confectioners' sugar, whole milk, and vanilla extract until smooth. Set aside.
Fry the Donuts:
- Fry the Donuts: Carefully fry 2-3 donuts at a time, cooking for about 2 minutes per side. Flip when edges appear crisp. Use a slotted spatula to transfer fried donuts to the prepared cooling rack. Repeat with remaining dough.
Glaze the Donuts:
- Glaze and Serve: Once the donuts are cool enough to touch but still warm, dip the top half of each donut in the glaze. Set them back on the rack to allow the glaze to set. Serve within 4 hours of frying for the best taste.
Notes
- Ensure your oil maintains a consistent temperature of 325°F for even frying.
- For an extra crisp texture, fry in small batches without overcrowding the pot.
- These donuts are best enjoyed on the day they are made.
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