I’m delighted to share a delectable recipe from King Arthur Baking that’s perfect for all you home-baking enthusiasts out there, like myself!
King Arthur shared a fun social media post asking its followers to send them an Emoji, and they would send you a recipe to complete within 30 days. CHALLENGE ACCEPTED! I posted a cute Donut emoji, and TA DA! I received a delicious recipe for Chocolate Fudge Cake Doughnuts!
It was easy, I had everything on hand in my cupboards, so today we’re diving into the world of chocolate fudge cake doughnuts, and let me tell you, they’re an absolute delight for the senses. As a home baker and a firm believer in the therapeutic powers of baking, I can assure you that whipping up a batch of these scrumptious treats is not only a delightful culinary experience but also a fantastic stress reliever.
Chocolate Fudge Cake Doughnuts: A Baking Adventure
Find the original recipe on KingArthurBaking.com
So, gather your ingredients, including King Arthur all-purpose flour, Dutch cocoa powder, sugar, and the star of the show, chocolate chips. These are the building blocks of a rich, chocolatey doughnut that’s bound to make your day better.
One of the things I adore about baking is the creative aspect. With this recipe, you can get inventive with your toppings. I love a classic chocolate glaze with sprinkles, but the possibilities are endless. Decorating your doughnuts becomes an art form, a delightful way to express yourself and make each treat unique.
Baking as a Stress Reliever:
As I’ve mentioned in my blog before, baking is my go-to stress relief activity. The precision and care that goes into crafting each doughnut, the heavenly aroma that fills your kitchen as they bake – it’s pure therapy. Plus, the joy of sharing your freshly baked goods with loved ones or at a special event can’t be beaten.
These chocolate fudge cake doughnuts from King Arthur are a true gem. So, if you’re looking to bake your stress away and make life a little sweeter one recipe at a time, give this delightful recipe a try. You won’t be disappointed, and who knows, maybe one day, you’ll find yourself opening a bakery or bringing these delights to a farmers’ market pop-up of your own. Happy baking!
Chocolate Fudge Cake Doughnuts from King Arthur Baking
Notes
You’ll need:
- Large bowl, medium bowl
- 2 small donut pans or 1 large pan, enough for 12 full-size donuts (not mini)
- I used a piping bag for piping the dough into the pan evenly
- I used mini-chocolate chips for decoration, but you could use anything you want like nuts, jimmies, marshmallows, or sprinkles, etc etc etc.
Ingredients
- Chocolate Fudge Cake Doughnuts from King Arthur Baking
- • ½ cup (43g) Dutch-process cocoa
- • 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
- • ¾ cup (160g) light brown sugar, packed
- • ½ teaspoon baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon salt
- • ½ teaspoon espresso powder, optional
- • ½ cup (85g) chocolate chips
- • 2 large eggs
- • 1/3 cup (76g) milk
- • 1 teaspoon King Arthur Pure Vanilla Extract
- • 1 teaspoon white vinegar or cider vinegar
- • 8 tablespoons (113g) unsalted butter, melted
- Chocolate icing, optional
- • 1 cup (170g) chocolate chips
- • 4 tablespoons (57g) milk or half-and-half
Instructions
- Preheat the oven to 350°F.
- To make the batter: In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.
- Add the wet ingredients to the dry ingredients, stirring to roughly blend. Once you can no longer see any bits of raw egg, stir in the melted butter. There’s no need to beat the batter, just make sure everything is well combined.
- Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, simply bake the batter in two batches. Spoon the batter into the prepared pan(s), filling the wells about half to two-thirds full; there should be about 64g to 70g batter in each well.
- Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean. Don’t over-bake the doughnuts, as this could dry them out.
- Remove the doughnuts from the oven and after 30 seconds or so, use a nylon heatproof spatula or table knife to carefully loosen their edges. Turn the pan upside down over a rack, gently tap the pan on the rack, then give it a little shake; the doughnuts should fall onto the rack. If one or two stick, use the spatula or knife to loosen them further. Do all of this quickly; the longer you wait, the more chance the doughnuts will stick.
- For simple sugar-coated doughnuts, immediately shake the doughnuts in a paper or plastic bag with 1 tablespoon granulated sugar.
- If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.
- To make the icing: Combine the chocolate chips and milk or half-and-half in a microwave-safe bowl or measuring cup. Heat until the liquid is steaming and starting to bubble.
- Remove from the microwave, and stir until the chips have melted and the icing is smooth.
- Dip the top of each doughnut in the icing, spreading to coat; or simply spread icing on the doughnuts. Garnish with sprinkles or shaved chocolate, if desired.
- Store doughnuts, loosely covered, at room temperature for a couple of days; freeze for longer storage.
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