Making Devil’s Food Doughnuts
Thanks for playing along, guys! Those who guessed cake, technically you’re not wrong. To Maakogo who guessed Devil’s Food Cake, here’s one for you, because it is exactly that in doughnut form. To Logician Magician who said
“Chocolate cake with a coffee to bring out the taste of the chocolate with a ganache?”
Hats off to you Sir. I’d offer you one but you probably don’t have much of a sweet tooth. And a sweet tooth is definitely needed to enjoy these. I made them for the Sister’s friend’s birthday whose list of indulgences happens to include hefty amounts of sugar, chocolate and pasta. It’s less of a hassle than a whole cake and it’s a lot easier to share.
DEVIL’S FOOD DOUGHNUTS
CHOCOLATE DOUGHNUTS (recipe from LA Times)
[ 4 ounces bittersweet chocolate + 3 tablespoons butter + 3 cups (12.75 ounces) flour + 2 teaspoons baking powder + 1/2 teaspoon baking soda + 1/2 teaspoon salt + 2/3 cup unsweetened cocoa + 2 eggs + 2 egg yolks + 1/2 cup sugar + 1/2 cup sour cream + 1 1/2 teaspoons vanilla + 1/2 cup strong coffee, cooled + Canola oil for frying ]
In a glass bowl or measuring cup, combine the bittersweet chocolate and butter. Microwave, stirring every 30 seconds or so, until the chocolate and butter have melted and are combined. Set aside.
In a large bowl, sift together the flour, baking powder, baking soda, salt and cocoa. Set aside.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the eggs, egg yolks and sugar until lightened in color, 2 to 3 minutes.
Beat in the sour cream, vanilla and melted chocolate.
Gently beat half of the flour mixture, a spoonful at a time, into the egg mixture, then beat in the coffee. Continue to beat in the rest of the flour mixture, a spoonful at a time, until all of the ingredients are combined and a sticky dough is formed.
On a well-floured surface, roll the dough into a round just over one-half inch in thickness. Using a doughnut cutter, or 2 biscuit cutters (a larger one measuring 3 to 3 1/2 inches in diameter, and a smaller one measuring about 1 inch in diameter), cut the dough into doughnuts, spacing the doughnuts as close as possible.
Collect the scraps and roll out to form another batch of doughnuts (note that this batch may be a little tougher than the first as the dough has been worked).
Fill a deep fryer with oil, or fill a large pot to a depth of at least 3 inches, and heat to a temperature of 350 degrees.
Gently place the doughnuts in the fryer, being careful not to crowd. Fry the doughnuts on each side until puffed and golden, about 4 minutes, flipping every 30 seconds or so.
Drain the doughnuts on a rack and cool slightly.
[ 10 ounces bittersweet or semisweet chocolate, coarsely chopped + ½ cup water (or cream) + ¾ cup (1½ sticks) unsalted butter ]
Melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted.
Remove the bowl from the pan of water.
Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth.
Cool until spreadable, which may take about 1-2 hours at room temperature (I actually just put it in the fridge to speed up the process)
Frost doughnut as desired.
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