Chocolate Fudge Cake Doughnuts

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Chocolate Fudge Cake Doughnuts

Hands-on time:0 mins. to 30 mins.                        Baking time:15 mins. to 15 mins.
Total time:45 mins. to 60 mins.                                Yield:8 doughnuts


  1. 1/3 cup Dutch-process cocoa
  2. 1/2 cups + 6 Tbsps King Arthur Unbleached All-Purpose Flour
  3. 1/2 cups + 2 Tbsps light brown sugar
  4. 1/2 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/4 + 1/8 teaspoon salt
  7. 1/2 cup chocolate chips
  8. 1 large eggs
  9. 1/4 + 1/8 cup milk
  10. 1 teaspoons vanilla extract
  11. 1 teaspoons vinegar, white or cider
  12. 1/4 cup (4 tablespoons) melted butter
Cream Cheese Icing
  1. 4 oz cream cheese, low fat (softened at room temperature)
  2. 1 tsp vanilla extract
  3. 1-2 tbsp hot water or milk
  4. 1/2-3/4 cup powdered sugar (depending on how thick or thin you want)
  5. few drops of red food color, if you are going for colored pink icing
  1. Preheat the oven to 350°F. Lightly grease the doughnut pan.
  2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.
  3. In another bowl, whisk together the eggs, milk, vanilla, and vinegar. Milk might a curdle a little and that’s ok.
  4. Add the wet ingredients along with the melted butter to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
  5. Spoon the batter into the prepared pan, filling them between 3/4 and full.
  6. Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.
  7. Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
  8. Let them cool.


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