Fried Chocolate Old-Fashioned Donuts dipped in a simple chocolate glaze! These sour cream cake donuts are incredibly soft and tender and has rich chocolate flavor, thanks to a secret ingredient. Read on to learn more!
These old fashioned chocolate cake donuts are adapted from my delicious Classic Old-Fashioned Cake Donut recipe! The batter is made with full-fat sour cream to guarantee a super moist crumb and is packed with chocolate flavor thanks to the addition of a key ingredient, chocolate extract!
For more homemade donuts, check out my Chocolate Brioche Donuts or Nutella Donuts!
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Why You Will Love These Chocolate Old-Fashioned Donuts
- Texture. The inside is super tender and the edges are so crisp. Perfect for dunking in your morning coffee or tea.
- Super chocolatey. These chocolate sour cream donuts taste just like the chocolate donuts you would get at a donut shop, thanks to the chocolate extract. During recipe testing, no matter how much cocoa powder or instant espresso powder I used, the chocolate flavor was too subtle.
- Not sweet at all. Perfect for those who do not have a "sweet tooth." They are amazing with your morning coffee or tea!
- Easy to make. These chocolate fried cake donuts do not contain yeast, so they are quicker and easier to make than donuts made with a sweet brioche dough.
Ingredient Notes
Here are some notes about all the ingredients used these old fashioned donuts. Quantities and full instructions are in the recipe card below!
Chocolate Sour Cream Donuts
- Flour - We're keeping these donuts simple with all-purpose flour.
- Unsweetened Cocoa Powder - I used Dutch-process cocoa for more chocolate flavor.
- Cornstarch - Cornstarch makes these donuts light and soft.
- Baking Powder - Makes the donuts light and helps them puff up.
- Salt - Rounds out the flavors.
- Granulated White Sugar - Just a bit for sweetness.
- Unsalted Butter - Softened butter makes these donuts light and fluffy.
- Yolks - Adds richness and makes the donuts slightly dense.
- Sour Cream - Adds tanginess and moisture. Make sure you're using full-fat sour cream.
- Chocolate Extract - This is the key to making these old fashioned donuts super chocolatey. Without chocolate extract, the donuts won't have too much chocolate flavor.
- Vanilla - For flavor. You can use vanilla bean paste or extract.
- Shortening or Oil - For frying the donuts.
Chocolate Glaze
- Powdered Sugar - Also known as confectioners' sugar or icing sugar. Will help the glaze set nicely.
- Unsweetened Cocoa Powder - You can use natural or dutch-process cocoa powder.
- Milk - Any kind of milk will work, even plant based milk.
- Vanilla - For flavor. You can use vanilla bean paste or extract.
- Corn Syrup (optional) - This is totally optional, but I use a bit to add shine to the glaze.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these incredible Chocolate Old Fashioned Donuts! Please find the detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a medium sized bowl, combine together the all-purpose flour, cocoa powder, cornstarch, baking powder and salt.
Step 2. Combine Sugar and Butter - With an electric mixer, whisk together the softened butter and white sugar in a large bowl. About 2 minutes. The mixture will be sandy.
Step 3. Add 2 egg yolks and whisk until light and fluffy. About 2 minutes. Scape down the sides of bowl as needed.
Step 4. Add remaining Wet Ingredients - Add the sour cream, vanilla paste or extract and chocolate extract and mix until well combined.
Step 5. Add Dry Ingredients - In 2 additions, sift the flour mixture into the wet ingredients.
Step 6. Combine Wet and Dry Ingredients - Mix until just combined. The batter will be thick and sticky. Do not overmix.
Step 7. Chill the Dough - Transfer the dough to plastic wrap and roughly shape it into a rectangle. Chill for at least 2 hours.
Step 8a. Cut the Donuts - On a well-floured surface, roll the dough to about ¼ inch (0.6 cm) to ½ inch (1.27 cm) thickness.
Step 8b. Use a 3-inch (7.6 cm) cookie cutter to cut out your donuts. Then use a 1-inch (2.5 cm) cookie cutter to cut a hole in the center of each donut. Gently gather the remaining dough, reroll and cut out more donuts. Transfer donuts to a parchment-lined baking sheet and chill for another 30 minutes.
Step 7. Score the Donuts (optional) - Remove from the fridge and score a "triangle," on top of the donuts. Make sure not to cut all the way though.
Step 8. Fry the Donuts - Fry 2 to 3 donuts in the hot oil. The donuts will initially sink, but will float after 10 to 15 seconds. Fry for 1.5 minutes on each side and then use a slotted spoon and transfer to a wire rack lined with paper towels. Donut holes will only take 40 second per side.
Tip! Make sure to fry these chocolate old-fashioned donuts between 350ºF (167ºC) and 360ºF (182ºC). If the temperature is too low, your donuts will be oily and taste greasy. If it's too high, you run the risk of burning the exterior while having a raw center.
Step 9. Make Chocolate Glaze - Combine sifted powdered sugar, cocoa powder, vanilla, corn syrup and milk until smooth.
Step 10. Glaze the Fried Donuts - Dip the tops of each donut into the chocolate glaze and place on a wire rack. The glaze should set up in about 20 minutes. Serve and enjoy!
Substitutions
- Unsweetened Cocoa Powder - You can use natural, Dutch-process or black cocoa powder. Keep in mind that natural cocoa powder is not as intensely rich in chocolate flavor as the other two.
- Sour Cream - You can use full-fat Greek yogurt if you're in a pinch.
- Chocolate Extract - If you're not using chocolate extract, increase the vanilla to 1 tablespoon. You can also add ½ teaspoon espresso powder or coffee extract to enhance the chocolate flavor.
- Frying Oil - You can use vegetable shortening or any neutral oil such as vegetable, canola or grapeseed oil.
Variations
- Other Glazes + Coatings - You can dip these sour cream donuts in a variety of different glazes such as a sweet vanilla glaze, espresso glaze or chocolate ganache as seen here in my Marble Bundt Cake. You can also just coat them in powdered sugar or cinnamon sugar.
- Other Shapes - You can make a huge batch of chocolate cake donut holes. You can also cut out 2-inch mini donuts.
- Add Spices - You can add spices like cinnamon, nutmeg, cloves and cardamom into the dough for extra flavor.
Key Equipment
- Deep Fry Thermometer or Candy Thermometer - Having a thermometer that can clip to the side of the pot is crucial in order to monitor the temperature of the oil.
- Kitchen Scale - It's the best and most accurate way to measure ingredients.
- Electric Mixer
- Round Cookie Cutters or Donut Cutters
- Baking Sheet + Wire Rack
- Deep Saucepan or Dutch Oven
Storage
- Room Temperature - These old fashioned chocolate donuts are best when served on the same day. Store any leftover donuts in an airtight container at room temperature for 2.
Expert Tips
- Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart!
- If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
- Use a thermometer to consistently check the oil’s temperature. It can rise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stay between 350ºF (167ºC) and 360ºF (182ºC). If the temperature of your oil is too low, your donuts run the risk of absorbing too much oil and if the oil is too hot, the donuts will brown too quickly and the center can be uncooked.
- Room temperature ingredients – It’s important to use room temperature ingredients as it will emulsify better. This includes your eggs and sour cream.
- Don’t skip double chilling the dough – The dough is VERY sticky, so it’s important to chill the dough before and after shaping the donuts.
FAQ
Old Fashioned Donuts are a variety of cake donut, which is characterized by irregular craggy edges. The batter gets its tangy flavor from sour cream or buttermilk.
A cake donut contains baking powder to help them rise when fried. Yeast donuts rely on yeast to rise. The texture of cake donuts are more cakey and yeast donuts are more like bread.
I like to use vegetable shortening, but you can use any oil with a high smoke point. You can use canola oil, avocado oil (very expensive though), grapeseed oil, vegetable oil or sunflower oil.
No, this recipe has been developed specifically for frying. If you're looking for a baked donut recipe, try my Baked Funfetti Donuts or my Baked Apple Cider Donut Holes!
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📖 Recipe
Chocolate Old-Fashioned Donuts
- Total Time: 2.5 Hrs + 10 Mins
- Yield: 8 to 9 Donuts + Holes
Description
Fried Chocolate Old-Fashioned Donuts dipped in a simple chocolate glaze! These sour cream cake donuts are incredibly soft and tender and has rich chocolate flavor, thanks to a secret ingredient.
Ingredients
Chocolate Sour Cream Donuts
- 1 ¾ Cup (210g) All-Purpose Flour + extra for rolling dough
- ½ Cup (42g) Dutch-Process Cocoa Powder
- 2 Tablespoons (14g) Cornstarch
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoon Fine Salt
- ½ Cup (100g) White Sugar
- 3 Tablespoons (42g) Unsalted Butter, softened
- 2 Large Egg Yolks, room temp
- ¾ Cup (170g) Full-Fat Sour Cream, room temp
- 2 to 4 Teaspoons Chocolate Extract, see note below
- 2 Teaspoons Vanilla Paste or Extract
Chocolate Glaze
- 1 ½ Cups (169g) Powdered Sugar
- ¼ Cup (21g) Unsweetened Cocoa Powder (natural or Dutch)
- 3 to 5 Tablespoons Milk
- 1 Teaspoon Vanilla Paste or Extract
- 1 to 2 Teaspoon Corn Syrup (optional for shine)
Instructions
- Combine Dry Ingredients - In a medium sized bowl, combine together all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder and salt. Set aside.
- Combine Butter & Sugar - With an electric mixer, whisk together the softened butter and white sugar in a large bowl. About 2 minutes. The mixture will be sandy.
- Combine the Remaining Wet Ingredients - Add 2 egg yolks (save egg whites for another use) and whisk until pale and fluffy. Then add room temperature sour cream, chocolate extract and vanilla and mix until well combined. Scrape down the sides and bottom of the bowl as needed.
- Add Dry Ingredients - In 2 additions, sift the dry ingredients into the wet ingredients. Mix on the lowest speed until just combined. Do not overmix. The dough will be very soft and sticky.
- Chill the Dough - Wrap the dough in plastic wrap and flatten it into a rectangle. Chill for at least 1.5 hours or overnight.
- Roll out the Dough - Remove the dough from the fridge and transfer to a generously floured work surface. Using a rolling pin, roll to ¼ inch (0.6 cm) to ½ inch (1.27 cm) thickness.
- Cut the Donuts - Dip your 3-inch (7.6 cm) cookie or biscuit cutter into flour and cut out your donuts. Then use a round 1 inch (2.5 cm) cutter to cut a hole in the center of each donut. (*see note below). Transfer donuts to a baking sheet lined with parchment paper. Gently gather the remaining dough, reroll and cut out more donuts. I ended up with 9 donuts and a few holes.
- Chill Donuts - Remove any excess flour off the donuts with a pastry brush. Place the tray of donuts back into the fridge to firm up for at least 30 minutes. This is important as it will make it easier to handle during the frying process.
- Prep the Oil - As the donuts are chilling, fill a medium to large sized pot with 2 to 3 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Heat until a thermometer registers between 350ºF (167ºC) and 360ºF (182ºC).
- Score the Donuts (Optional) - When you are ready to fry, remove donuts from the fridge and carefully score a triangle over the top of each donut, being careful not to cut all the way through. It doesn't need to be perfect either.
- Fry Your Donuts - Carefully transfer 2 to 3 donuts into your hot oil, cut side down. The donuts will initially sink, but will float after 10 seconds or so. Fry for 1 minute on each side, then flip and fry for an additional 30 seconds on each side. Donut holes will only take about 40 seconds on each side. Set a timer! Transfer donuts to a wire rack lined with paper towels. Before frying the next batch of donuts, make sure the oil is at the correct temperature.
- Make Chocolate Glaze - Add powdered sugar, cocoa powder, vanilla, corn syrup (if using) and 3 tablespoons of milk into a medium bowl. Whisk until smooth. The donuts are not very sweet, so you can have a thicker glaze if you wish. However, if you'd like a thinner glaze, gradually add more milk until you reach your desired thickness.
- Glaze and Serve - Dip the tops of the donuts half way into the glaze, allowing the excess to drip off. Place on a wire rack and allow to set for about 10 to 15 minutes. Serve and enjoy!
Notes
Chocolate Extract - Not all chocolate extracts are made the same. The brand I used has a stronger chocolate flavor, so I used 2 teaspoons. I tried another brand (Nielsen Massey) during my testing and found that I needed at least 4 teaspoons.
Cutting Donuts - Make sure to dip your cutters in flour each time you cut out your donuts. The dough will be sticky, so you may need to shake the cutter to get the donuts and donut holes out.
Storage - These donuts are best when served on the same day. Store any leftover donuts in an airtight container at room temperature for 2 days.
- Prep Time: 30 Minutes
- Chill Time: 1.5 Hours + 30 Minutes
- Cook Time: 10 Minutes
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