Chocolate Cake Doughnuts | Bake the Book

Iain Bagwell

Ever notice how chocolate doughnuts don't really taste much like chocolate? It's a point Chef Collucci introduces and resolves in this recipe from Glazed, Filled, Sugared, & Dipped. With a heaping helping of cocoa powder and a bit of cinnamon to round it out, they're rich in flavor, but not heavy.

Tips & Tweaks: The recipe indicates using a biscuit or doughnut cutter to cut the rolled dough into tubular rounds. What to do with all those delicious little scraps? You could combine them all and re-roll, or you can toss them into the oil when you're done, making oddly shaped, but still delicious, doughnuts for yourself. Consider it a chef's tax.

Food Fact: A full cup of cocoa powder is used in making these doughnuts. Since that's such a large portion, the kind you use will matter. Skip the Hershey's and go for something like Scharffen Berger or Valrhona. The latter is alkalized (i.e. Dutch processed), which means it's treated with alkali to neutralize its acids. It doesn't react with baking soda, but since this recipe uses both baking powder and soda, either Dutch-processed or non-Dutch-processed cocoa powders are good to use. Dutch-processed cocoa powder is milder, so if you want a more deeply chocolate flavor, go unprocessed.

As always with our Bake the Book feature, we have five (5) copies of Glazed, Filled, Sugared & Dipped to give away.