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Chocolate chocolate donuts are what the name says! A cakey chocolate donut topped with a chocolate ganache glaze and optionally, chopped pecans added on for the extra crunch!
If you were to ask me my least favorite doctor in the world, I would have to say the dentist. It’s ironic that I’m saying that because I’m posting a sweet donut post today, but I really do loathe the dentist. I don’t loathe my dentist on a personal level; he’s a great guy and we’ve been going to him since I was old enough to have to get my teeth cleaned, but I loathe the dentist on a general level. Like, if I never had to go, I’d be happy. Although, we all know why dental cleanings every 6 months is imperative. It’s all these darn sweet treats! ;)
Anyway, so I had my regular teeth cleaning on Saturday. Well, Wednesday, Thursday, and today, I’m left with freaking inflamed gums and an infection of some sort, and it’s making my lymph nodes go completely whack on me. I’m in such excruciating pain! Thank goodness there are such miracle pills called ibuprofen because I honestly don’t know if I would be able to be polite right now if you came up to talk to me :)
Despite being in a freakish amount of pain (yes, already spoke with doctor), I would still eat one of these chocolate, chocolate donuts. Actually, no, I’d eat two because I need to sample both versions. OF COURSE.
These were so chocolatey delicious and the perfect treat for those who are craving chocolate, or pecans, or donuts, or fried things in general.
It’s the last day of donut week, too! I hope you’ve enjoyed our frying adventures this week as we brought you some sinfully delicious fried dough! Here’s a recap of this past week:
Monday: Triple Coconut Donuts
Wednesday: Sugared Donuts
Chocolate Chocolate Donut
Equipment
Ingredients
- 3 ¼ cups (406 g) bread flour, sifted
- ¾ cup (65 g) cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 cup (200 g) granulated sugar
- 4 tablespoon (56 g) unsalted butter, melted
- 3 ounce (85 g) bittersweet chocolate, grated
- 2 teaspoon vanilla extract
- ¾ cup (177 ml) buttermilk
- 2 eggs, plus 2 yolks
- 1 quart canola oil, for forming and frying
- 3 ounce (85 g) unsweetened chocolate, grated
- 2 cups (240 g) confectioners’ sugar
- ¼ cup (59 ml) heavy cream
- 1 cup (109 g) chopped pecans, (optional)
Instructions
- Whisk flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a bowl.3 1/4 cups (406 g) bread flour, 3/4 cup (65 g) cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cinnamon
- In the bowl of a stand mixer, beat together sugar, butter, chocolate, vanilla extract, buttermilk, and eggs + yolks until incorporated.1 cup (200 g) granulated sugar, 4 tablespoon (56 g) unsalted butter, 3 ounce (85 g) bittersweet chocolate, 2 teaspoon vanilla extract, 3/4 cup (177 ml) buttermilk, 2 eggs
- Slowly add the dry ingredients to the bowl of the stand mixer and mix until a soft, sticky dough forms.
- In a 5 1/2 quart dutch-oven, or similar, heat up 1 quart (4 cups) of canola oil to 370 degrees Fahrenheit.1 quart canola oil
- While the oil is heating up, using lightly oiled hands, roll 1/4 cup of dough into a loose ball and gently pat down on it forming a disc. Using your thumb, form a 1 1/2-inch hole in the center (or you can use a small biscuit cutter to cut out the center). Do this for the remaining dough.
- Once the oil has heat up to the correct temperature, gently drop the donuts, 2-3 at a time, into the hot oil and fry until puffed and golden on both sides, about 3 minutes.
- Using a slotted spoon or spider strainer, transfer donuts to a wire rack covered with two paper towel layers to cool completely. Repeat until all donuts have been fried.
- While the donuts are cooling, make the glaze.
- In a medium bowl big enough for you to dip the donuts, whisk together chocolate and confectioners sugar. In a small pot, bring cream and 2 tbsp. of water to a boil then pour over chocolate and confectioners sugar. Let sit for 2 minutes then whisk everything together.3 ounce (85 g) unsweetened chocolate, 2 cups (240 g) confectioners’ sugar, 1/4 cup (59 ml) heavy cream
- Dip the tops of the donuts in the chocolate glaze. If topping with pecans, immediately dip into chopped pecans.1 cup (109 g) chopped pecans
Nutrition
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LOVE this recipe, Julie! Thank you for a fabulous week of the best donut flavors on the planet. Chocolate cake donuts (yes, the fried type) are my very favorite donuts in the world–that is, unless it is Fall, then it is pumpkin of course. I am completely enamored with your photography and styling here. I’m drooling and need to make these soon! Thanks for sharing and feel better soon, my friend. Pinning (of course)! xo
A little sad that I don’t have one of these with me right now to dunk in my coffee!
loving all the donuts! hope you feel better, tooth pain is the worst!
My 2014 plan is to dust off my donut pans. It’s been way too long & these are stunners! That glistening chocolate calls my name! Pinned
I NEED to get into making donuts at home! These look so good!
I just woke up and haven’t eaten breakfast yet and then I come and see these donuts, now my mouth is watering and I have to have some now! Please send me a few!
I am LOVING your donut week! Forget the diet, bring on the donut goodness :) xoxo
Oh my goshhh! I just bought a donut pan and this will likely be the first recipe I try. Do you think they would bake well, as opposed to frying? Thanks!
I don’t think the dough would work for donut pans. It’s not batter-like consistency – it’s a much more thicker dough. Like it becomes a ball of dough after you mix everything together so it probably wouldn’t fit into the donut pans – however, if you just formed them and placed them on baking sheets, I bet they would bake that way.
Chocolate chocolate – you know the way to a girls heart ;D Loved all the doughnuts this week.
I hope you’re feeling better sooner than later!! Being in pain is no fun. But a donut would surely help a little ;)