German Chocolate Cake Doughnuts
MAKES
12 doughnuts
TAKES
Prep time: 1 hour 15 minutes
Cook time: 30 minutes
Total: 1 hour 45 minutes
✻ ABOUT THIS RECIPE
A super fudgy chocolate cake doughnut, topped with the classic coconut-pecan filling from the beloved German chocolate cake. This is a killer combination, is pretty easy, and a lot of fun to make!
INGREDIENTS
Topping
340 g / one 12 ounce can evaporated milk
113 g / ½ cup unsalted butter
150 g / ¾ cup granulated sugar
106 g / ½ cup light brown sugar
85 g / 4 large egg yolks
226 g / 2 cups chopped toasted pecans
170 g / 2 cups sweetened shredded coconut
5 g / 1 teaspoon vanilla bean paste or vanilla extract
Chocolate Cake Doughnuts
56 g / 4 tablespoons unsalted butter, melted and cooled slightly
60 g / ¼ cup neutral oil (such as vegetable or safflower)
150 g / ¾ cup granulated sugar
113 g / 2 large eggs
7 g / 1 ½ teaspoon vanilla bean paste or vanilla extract
320 g / 2 ¾ cups all purpose flour
28 g / ⅓ cup cocoa powder (preferably black cocoa powder - see Note)
5 g / 1 ¼ teaspoon baking powder
3 g / ½ teaspoon baking soda
2 g / ½ teaspoon fine sea salt
288 g / 1 ¼ cup whole milk, at room temperature
More Chocolate This Way:
METHOD
1. Make the topping: In a medium pot, whisk the evaporated milk, butter, sugar, brown sugar, and egg yolks to combine. Cook over medium-low heat, whisking constantly, until the mixture begins to simmer. Continue to cook, stirring frequently to prevent sticking and/or clumps forming, until the mixture is thick like pudding, 13 to 15 minutes.
2. Stir in the pecans, coconut, and vanilla and cool for 20 to 30 minutes.
3. Preheat the oven to 375°F / 190°C. Grease and flour two six cavity doughnut pans.
4. Make the doughnuts: in a large bowl, whisk the butter, oil, and sugar together until well combined, about 1 minute.
5. Add the eggs one at a time, whisking until each is fully incorporated, and scraping the bowl well after each addition. Add the vanilla, and mix to combine.
6. In a separate medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt to combine.
7. Add about ⅓ of the flour mixture to the large bowl of wet ingredients, and mix until combined. Add about ½ of the milk and mix until fully incorporated. Repeat, adding another ⅓ of the flour mixture, the remaining ½ of the milk, then finally the last of the flour. Mix each addition until thoroughly incorporated, but do not overmix.
8. Transfer the batter to a large piping bag and cut a ½ inch / 1 cm opening from the tip. Pipe the batter into the prepared molds, filling them about ¾ of the way to the top of the mold. Give the pans a few good taps on your work surface to help eliminate any larger air bubbles in the batter.
9. Bake the doughnuts until they spring back gently when touched and/or a toothpick inserted into the thickest part comes out clean, 15-17 minutes. Cool for 10 minutes inside the pan before inverting onto a cooling rack. Cool for at least 15 minutes more before finishing.
10. Transfer the cooled chocolate cake doughnuts to a parchment-lined baking sheet.
11. Spread the cooled frosting on top of each doughnut in an even layer. Serve immediately or store in an airtight container for up to 3 days.
NOTE:
Black cocoa is especially perfect for this recipe because of its nostalgic flavor (think: the chocolate cookie of an Oreo vibes), ultimately giving the doughnut a fudgier overall taste.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
