Chocolate Cake Doughnuts

Makes about 16 3-inch Doughnuts


2 2/3 cups all-purpose flour

1 cup Choclatique Red (Rouge) Cocoa Powder (Unsweetened)

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 cups sugar

1/3 cup buttermilk

3 tablespoons unsalted butter, melted

3 tablespoons Choclatique Private Reserve Dark Chocolate, melted

10 cups vegetable oil for frying

Chocolate Glaze (recipe follows)


1. In a bowl, sift the flour, cocoa powder, baking powder, and salt.

2. In a small bowl, whisk the eggs, vanilla and almond extracts, sugar, buttermilk, and melted butter until well blended. Stir into dry ingredients until well blended. Do not over mix.

3. Chill until cold, 1 hour to 3 hours.

4. Scrape the dough onto a floured work surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. Place doughnuts on a well-floured baking sheet.

5. Fill a 5- to 6-quart pan with vegetable oil and heat to 375°. Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.

6. When cool enough to handle, dip the top half of each doughnut in warm chocolate glaze and place on a plate. Let stand until glaze is set, about 30 minutes before serving.

Chocolate Doughnut Glaze

Makes enough glaze for 16 or more doughnuts


1/2 cup unsalted butter

1/4 cup whole milk, warmed

1 tablespoon Choclatique Black Onyx (Dark) Cocoa Powder (Unsweetened)

1 tablespoon light corn syrup

2 teaspoons pure vanilla extract

1/2 teaspoon pure almond extract

4 ounces Choclatique Private Reserve Dark Chocolate, chopped

2 cups confectioners’ sugar, sifted


1. Combine the butter, milk, cocoa powder, corn syrup and vanilla and almond extracts in medium saucepan and heat over medium heat until butter is melted and the cocoa powder is fully absorbed. Decrease the heat to low, add the chocolate, and whisk until melted.

2. Turn off heat, add the confectioner’s sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow the glaze to set for 30 minutes before serving.