Recipe: Chocolate Cake Doughnuts

Chocolate Cake Doughnuts
Recipe by : Joel Ehrlich

CAKE:
1 1/2 cups granulated sugar
1 tsp baking soda
2 eggs
1/2 tsp salt
4 tbsp butter

ICING:
3 oz unsweetened chocolate
1 cup powdered sugar
1 1/2 tsp vanilla
1 egg white (pasteurized or reconstituted powdered)
1 cup buttermilk
1/2 tsp vanilla
3 1/2 cups all-purpose flour
3 tsp baking powder

All the ingredients should be at room temperature (70 degrees F.)

Beat the sugar and eggs together until creamy and lemon colored.

Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture.

Combine the vanilla and the buttermilk. Stir into the sugar mixture.

Combine the flour, baking powder, baking soda, and salt in a large bowl. Stir into the liquid mixture.

Chill the dough slightly to make it easier to handle.

Roll out half the dough on a lightly floured board. Roll to a 1/2-inch thickness. Cut into doughnuts.

Allow the cut doughnuts to dry for 10 minutes.

Heat 2-inches of oil to 370 degrees in a large skillet.

The dough should be at room temperature before frying.

Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side.

Remove the doughnuts and drain on paper toweling. Repeat with the remaining batter.

Prepare the icing by beating the sugar, egg white and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled.