I’m not sure how it happened, but somehow I landed up on the Krispy Kreme website. It’s the holiday season, and it’s to be expected that they have a doughnut to fit the holidays. Chocolate cake doughnuts! My grandmother makes wonderful cake doughnuts, and my sister too, but add chocolate in the mix and that’s just brilliant! Naturally, I was nervous it would not turn out, mustered up the courage after a week and just did it! It was overall pretty easy, but the frying got me. Note to myself for the future: make sure the oil is just the right temperature so the doughnuts can blow nicely and cook through rather than having it cook quickly and potentially slightly burn! A duh moment, and my mother saved the night. Live and learn. 😉
10 oz all-purpose flour
4 oz unsweetened Dutch-process cocoa
2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1/3 cup buttermilk
3 tbsp butter, melted
6 to 8 cups vegetable oil for frying
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 375F (190C). 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 or dip completely in sugar glaze. Cool on cookie rack. Let stand until glaze is set, about 5 minutes.
Yield: 26 (approximately)