The darkest and richest chocolate donuts on Earth.
Tip: Be careful not to over fry chocolate cake donuts. Test a few first and then taste to see if the texture and flavor is good and not overdone or undercooked.
You will need: Stand mixer with paddle attachment, digital candy/deep-fry thermometer, 3-inch (7.5 cm) round donut cutter, and baking sheet, lined with parchment paper.
- 2 3/4 cup all-purpose flour, divided (approx.) 675 mL
- 1/2 cup unsweetened black cocoa powder
- 1 1/4 teaspoon baking powder 6 mL
- 1/2 teaspoon baking soda 2 mL
- 1 cup packed brown sugar 250 mL
- 3 large eggs, beaten
- 1/4 cup whole milk 60 mL
- 1/4 cup unsalted butter, melted and cooled 60 mL
- 2 teaspoon vanilla extract 10 mL
- Canola oil
- In a bowl, whisk together 2 cups (500 mL) of the flour, cocoa powder, baking powder, salt and baking soda. Set aside.
- In mixer bowl fitted with paddle attachment, combine brown sugar, eggs, milk, butter and vanilla. On low speed, mix until well combined. Add dry ingredients and mix until incorporated. Gradually mix in more of the remaining flour, as necessary, until dough starts to come together and is the consistency of biscuit dough. Cover and refrigerate for 10 minutes.
- Meanwhile, in a large, deep pot or deep fryer, heat about 4 inches (10 cm) oil over medium heat until temperature registers 360°F (182°C).
- On a floured work surface, roll out dough to slightly thicker than 1⁄4 inch (0.5 cm). If dough is tacky, dust with additional flour. Cut dough with cutter into 18 donuts, re-rolling scraps as necessary. Place at least 1 inch (2.5 cm) apart on prepared baking sheet.
- Deep-fry 4 donuts at a time in hot oil, turning once with wooden chopsticks, until puffy and firm, about 25 seconds per side. Using a slotted spatula, transfer to paper towels to absorb excess oil. Fry remaining donuts, adjusting heat as necessary between batches to maintain oil temperature.
- Let donuts cool completely before icing, if desired.