10-10-2011, 04:37 PM
Chocolate Donut Cake (baked, not fried!)
Ingredients
2 cup all purpose flour
4 tablespoons natural cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups granulated sugar
1 teaspoon freshly ground nutmeg*
1 teaspoon fine grain salt
4 tablespoons unsalted butter or coconut oil
1/2 cup buttermilk
1/2 cup plain yogurt
2 teaspoons vanilla extract
2 large egg
Directions
Lightly grease a bundt cake pan and preheat the oven to 350F.
Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt. * you can leave the nutmeg out - but that is honestly what really makes it taste like a donut!!!
Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not over mix, or your doughnuts may be a bit rubbery.
The batter should come up to just about the center of the bundt pan (over-filling will result in the cake looking more like a cake than a big old donut! LOL - but it all tastes great!!)
Bake for about 30 minutes (depending on the size of your pan, etc...), until the cake springs back when touched (cake should have also pulled back from the sides). Let cool slightly on a wire rack before glazing.
While your "donut" is baking...time for Buttermilk Glaze (of course, you can decorate the donut anyway you like... some ppl like icing, plain, powdered sugar... totally up to you!)
powdered sugar
buttermilk
No amounts given as this vary by how thick or thin you want the glaze...
I would recommend: Add about 1 cup powdered sugar in a bowl, and start by adding in 1 teaspoon of buttermilk and stir in, then 1/2 teaspoon of buttermilk at a time until desired consistency is reached (glaze should be thin and not pasty, coating the back of a spoon, and slowly dripping off of it, like a very thin icing). If you add too much liquid at once, you won’t be able to get rid of the powdered sugar lumps
I have also seen glazes out in the store now, so you can always try one of those if you prefer.
After the "donut" was glazed, I coated the top with rainbow sprinkles. Looked and tasted like a good old chocolate cake donut, but it was baked!
Ingredients
2 cup all purpose flour
4 tablespoons natural cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups granulated sugar
1 teaspoon freshly ground nutmeg*
1 teaspoon fine grain salt
4 tablespoons unsalted butter or coconut oil
1/2 cup buttermilk
1/2 cup plain yogurt
2 teaspoons vanilla extract
2 large egg
Directions
Lightly grease a bundt cake pan and preheat the oven to 350F.
Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt. * you can leave the nutmeg out - but that is honestly what really makes it taste like a donut!!!
Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not over mix, or your doughnuts may be a bit rubbery.
The batter should come up to just about the center of the bundt pan (over-filling will result in the cake looking more like a cake than a big old donut! LOL - but it all tastes great!!)
Bake for about 30 minutes (depending on the size of your pan, etc...), until the cake springs back when touched (cake should have also pulled back from the sides). Let cool slightly on a wire rack before glazing.
While your "donut" is baking...time for Buttermilk Glaze (of course, you can decorate the donut anyway you like... some ppl like icing, plain, powdered sugar... totally up to you!)
powdered sugar
buttermilk
No amounts given as this vary by how thick or thin you want the glaze...
I would recommend: Add about 1 cup powdered sugar in a bowl, and start by adding in 1 teaspoon of buttermilk and stir in, then 1/2 teaspoon of buttermilk at a time until desired consistency is reached (glaze should be thin and not pasty, coating the back of a spoon, and slowly dripping off of it, like a very thin icing). If you add too much liquid at once, you won’t be able to get rid of the powdered sugar lumps
I have also seen glazes out in the store now, so you can always try one of those if you prefer.
After the "donut" was glazed, I coated the top with rainbow sprinkles. Looked and tasted like a good old chocolate cake donut, but it was baked!
yes yes... always looking for ways to be a wee bit healthier (but how do ya give up all the good stuff?) LOL