The donut base is moist, dense, and full of rich, chocolatey flavor with subtle coffee undertones. All you need to make a donut tin is a cupcake tin and large squares of tin foil. Mold one square of foil around your finger to create the center and then shape it to fit the shape of the cupcake tin. It is incredibly fast to do and the proof is in the pictures.

The chocolate cake donuts recipe contains sour cream. This makes the chocolate donuts really soft because the acid in the sour cream tenderizes the gluten in the flour. Add chocolate chips, butter, corn syrup, and water in a microwave-safe bowl.

Heat until the chips are melted and the glaze is smooth. Dip your donuts and let them set until firm. Moist, dense, and dark, these doughnuts are everything a chocolate lover could want.


  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/3 cup buttermilk
  • 5 tablespoons butter, melted and cooled
  • 2 quarts fat for frying
  • 1/4 cup milk
  • 2 1/2 cups confectioner’s sugar
  • 1 teaspoon vanilla
  • pinch of salt


  1. In a large bowl, whisk together flour, cocoa powder, salt, and baking powder and set aside. In a smaller bowl, whisk eggs for 1 minute, until they are lightened.
  2. Add the sugar, melted butter, and buttermilk and whisk immediately for an additional minute.
  3. Add the wet ingredients to the dry and mix together with a large rubber spatula, until they come together. Do not overmix.
  4. Liberally flour a work surface and turn the dough out onto it. Give the dough a fold so it comes together in one mass, then allow it to rest for 10 minutes.
  5. Liberally flour the top of the dough and press it flat. Then, use a rolling pin to make the dough an even 1/2 inch thick.
  6. Using cutters dipped in flour, cut the doughnuts and place on a floured tray.
  7. Prepare your frying oil and glaze set up. Place a large, heavy pot on the stove and rest the thermometer inside.
  8. Pour in the oil and set the pot over medium heat. The goal is to get the oil to reach 375°F and it is important to watch the pot at all times to maintain that temperature.
  9. Set up a cooling rack covered with paper towels next to the stove and get tongs, spiders, chopsticks, or strainers ready.
  10. On another burner, warm the milk in a small saucepan set over low heat until the milk begins to steam.
  11. Remove it from heat and add the confectioner’s sugar, a pinch of salt, and vanilla and whisk until they are smooth. Pour the glaze into a bowl and set the bowl over a small saucepan of water and set aside.
  12. Once the oil has reached 375°F, begin to add the doughnuts, one at a time, until there are three in the pot.
  13. Cake doughnuts will sink to the bottom of the oil, then cook for a bit before rising up.
  14. Once the doughnut bobs to the surface, fry it for approximately 2 minutes more before turning it and fry for an additional 2 minutes on the other side.
  15. Place the doughnuts on the prepared cooling rack. Break one open to ensure that it is cooked, and if additional time is needed, add the doughnuts back to the oil to finish and add a bit more cooking time for the rest.


  1. Place the pot of water with the bowl of glaze set over it over low heat and stir to bring it back to a gooey liquid. Remove from heat and use your fingers to carefully submerge each of the doughnuts in the glaze.
  2. Place the glazed doughnuts on a clean cooling rack to dry. The glaze will become more translucent as it dries. For best flavor, serve immediately.