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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 the pecans on top. . yum!
These look amazing!! Sorry your mouth is in pain – the dentist sucks. But I think a doughnut will help!!
Ugh. Tooth pain. I know the feeling all the well. I went through an issue with a root canal for over 2 years. I hope you feel better soon! Now, onto these donuts. I love chocolate on chocolate. Especially when sprinkled with pecans. Thank you so much for taking part of doughnut week. All of your creations looked delicious!
Oh my gosh, tooth pain is the worst! I hope your dentist gets you fixed up soon. I hate the dentist also, but probably because I don’t have dental insurance and it is SO expensive. One time my dentist told me I had to get a root canal I started crying. Not because I knew it would be painful, but because he told me it cost almost $2000! Not fun on a students budget. But these donuts would have cheered me up! These pictures are gorgeous Julie. Have a good weekend friend : )
Chocolate on chocolate? Yes, I’ll take a dozen to eat in the car on the way home and another dozen for later. :)
ooooh. Sorry about your mouth! that is not cool. I hope you get some antibiotics for that. But oh a positive note- these donuts are just gorgeous Julie. Major Eye Candy.
Julie, feel better! Thinking of you!
Is there a better donut for breakfast than double chocolate? These are wonderful!
Sorry that you are dealing with that! But I am with you- I would be medicating with these chocolate donuts :)
My one and only donut I get from Dunkin Donuts is the double chocolate that looks like this. I rarely eat sweet breakfast items, but it’s my one indulgence once in a while. Having this recipe could get me in trouble! But, I may just have to try my hand at donut making & pin this. I have donut pans I’ve never used, do you think this recipe would work as baking and not frying? ~ MamaGing
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.
Double chocolate? I am in!