Thursday, January 29, 2015

Chocolate Rum Cake Doughnuts

My husband would love it if I made doughnuts for him every weekend.  Yeasty, soft, cream-filled, chocolate-glazed fried doughnuts.  You know, real doughnuts.

But more often than not, when I do make doughnuts, which isn't often enough, I make cake doughnuts.  They're just so easy, with a batter that mixes up in five minutes and bakes in less than ten.  A simple glaze, a sprinkling of something crunchy, and they're done.

These chocolate rum cake doughnuts don't actually contain any rum at all since I used rum extract to flavor them.  You could use some dark rum such as Captain Morgan's to give the doughnuts a little boozy kick, but there's so little liquid in the batter that it would alter the recipe, so I haven't tested it that way.

Even though these doughnuts aren't drunk, these are delicious with the soft chocolate cake, the crusty glaze and crunchy bits of toffee.  Best with hot coffee.

Chocolate Rum Cake Doughnuts

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder (Hershey's special dark)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 3 tablespoons heavy cream
  • 2 tablespoons sour cream
  • 2 tablespoons oil
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon rum extract
  • 4 tablespoons granulated sugar
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 2 tablespoons water
  • 1/2 - 3/4 cup powdered sugar
  • toffee bits
Preheat the oven to 375 and spray a standard doughnut pan with non-stick spray.  In a bowl, whisk together the flour, sugar, cocoa, salt and baking soda.  In a separate bowl, whisk together the egg, cream, sour cream, oil, vanilla and rum extracts.  Whisk the wet ingredients into the dry until smooth.  Scrape the batter into a piping bag, snip off the end and pipe the batter into the doughnut pan.

Bake for 8-9 minutes until the doughnuts spring back when lightly touched.  Set on a wire rack to cool slightly while you make the glaze.

In a saucepan, whisk together the sugar, corn syrup, extracts and water.  Over medium heat, whisk the syrup to dissolve the sugar.  Whisk in the powdered sugar until smooth.

Dip the doughnuts in the hot glaze and immediately sprinkle with the toffee before the glaze sets.  The glaze will set in about 10 minutes.

Yields 6 standard doughnuts

Recipe from Curly Girl Kitchen


  1. I made these the other night and they disappeared much too quickly! So indulgently delicious!

    1. That's wonderful! I've made these chocolate cake doughnuts with different variations on glazes and toppings at least a half a dozen times, and they're always a favorite.


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