Some of you asked, so here it is - the recipe for chocolate cake doughnuts.
Last year on Fausnaught Day, I shared a baked doughnut recipe. Surprisingly, that recipe has been the most popular recipe on this blog. I had no idea that so many people were looking for a baked doughnut.
Don't expect the same flavor in a baked doughnut as a deep fried doughnut. To me, baked doughnuts are more like a cinnamon bun or breakfast bread. And that isn't all that bad! Smeared with glaze or frosting, they don't last long at our house, whatever they resemble! So even if they are not going to give Dunkin Donuts competition, baked doughnuts are easy to make, better for you, and my children love them!
My husband's favorite doughnuts are chocolate cake doughnuts. This week I made this variation to a recipe I found on line. They were so simple, didn't even use yeast, and were chocolate! And anything chocolate is a winner at our house! Even if they weren't the same as fried doughnuts, they didn't last more then 24 hours here!
Baked Chocolate Cake Doughnuts
1 1/2 cup sugar
4 T butter, melted
1 cup buttermilk
2 cup whole wheat flour
1 3/4 cup white flour
1/2 cup cocoa powder
1 T baking powder
1 tsp baking soda
1 tsp salt
Beat sugar, butter and eggs until light and foamy. Stir in milk. Stir in remaining ingredients just until blended. Batter will look like a thick cake batter. Cover and chill in fridge for 1 hour or overnight. Turn dough onto a well-floured surface and pat to 1/2 inch thick. Cut with doughnut cutter. (Or cookie cutter.) Place on greased baking sheet and bake at 350 for 10 - 12 minutes. (Or if you prefer, deep fry in oil! I won't tell!) When cool, dip the tops in fudge glaze. Or roll in powdered sugar.
Melt 1/4 cup butter in saucepan. Remove from heat and whisk 1 cup powdered sugar, 1/3 cup cocoa powder until combined. Gradually whisk 2 T hot water. If glaze thickens add a few more drops of hot water. If you prefer a mocha glaze add a little espresso powder.
Makes about 2 dozen doughnuts.