Perfect treat for peanut chocolate fans! Chocolate cake donuts dipped in chocolate glazed topped with chopped peanuts.
Simple glazed yeast donuts are by far my favorite.
This recipe was created for my husband and his love for chocolate chocolate peanut doughnuts, also known as double chocolate peanut donuts.
Double Chocolate Donuts with Peanuts
There is a chocolate donut recipe for every kind of chocolate craving. This version is deep fried. It takes a little bit more prep and work, but so satisfying once you have that hot fresh donut in hand!
If you prefer baked donuts, have at look at these options:
Old Fashioned Cake Donut
This dough recipe does not contain yeast.
However, the dough does need to be chilled in the fridge for an hour (or overnight) before rolling and frying.
They key to fluffy cake donuts is FRESH baking powder. Baking powder is responsible for the dough’s leavening.
As such, it is vital to check your baking powder’s expiration date (also note when your first opened the package). Over time, baking powder will lose its leavening powers.
Special Tools for Frying
- Candy thermometer (also called Jelly or Deep Fry Thermometer)
- Heavy bottomed pot such as dutch oven, fry pot, or cast iron pot
- Stainless steel fish spatula or spider stainer
Oil temperature is very important when frying. Even consistent oil temperature will produce properly cooked donuts. Attach a candy thermometer (or deep fry thermometer) to the pot to maintain the oil temperature.
As more raw donuts are placed the oil, the temperature will decrease. Adjust the heat accordingly to maintain consistent temperatures.
Heavy Bottomed Pot
I used this 5.5 quart Staub. This particular pot works over fire, electric, or induction burners. This pot is well insulated and does a great job maintaining cooking temperature.
However, any heavy bottomed pot will do. It doesn’t have to be a fancy Dutch oven pot. Just make sure the pot has a thick bottom to prevent oil from scorching or overheating.
These donuts take about 90 seconds to cook on each side. Use a kitchen timer or use your smartphone’s timer to ensure even cooking.
Fish spatula for donuts? YES! It’s a great kitchen gadget with uses beyond fish.
The stainless steel fish spatula is perfect for lowering the raw dough into the hot oil. It’s also great for flipping the donuts, as well as removing the cooked donuts from the hot oil.
Asian markets often sell very inexpensive fish spatulas and spider strainers.
Doughnut Storage and Leftovers
As with all fried foods, these chocolate peanut doughnuts are best served the day they are fried.
Ideally, enjoy these donuts within hours of frying.
If you have leftovers, store the donuts in a breathable box (like a cardboard bakery box or a container with the lid slightly ajar).
This will prevent the donuts from losing their crisp (and turning soggy).
Chocolate Chocolate Peanut Doughnuts
Chocolate Cake Doughnuts
- 2 cups cake flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup granulated sugar
- 2 Tablespoons vegetable shortening
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ⅔ cup whole milk
- vegetable oil, as needed for frying
- ⅔ cup semi-sweet (or dark) chocolate, chopped and melted
- 4 ½ cups powdered sugar, sifted
- 2 teaspoon light corn syrup
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- ⅓ cup hot water
- roughly chopped dry roasted peanuts, as needed
Chocolate Cake Doughnuts:
- Whisk together cake flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together sugar and shortening on low speed. Mix until mixture resembles coarse sand. Add yolks and vanilla extract. Mix until creamy. Scrape down bowl as needed to ensure thorough mixing.
- Add 1/3 of dry mixture into mixing bowl. Follow with 1/2 of milk. Mix. Add another 1/3 of dry mixture, mix and then add remaining 1/2 of milk. Mix and end with dry mixture.
- The dough will be quite sticky. Once combined, transfer dough to a clean bowl. Cover directly with plastic wrap. Refrigerator for one hour (up to overnight).
- Fill a large pot with about 3 inches of vegetable oil. Using a candy thermometer, bring oil to 370 degrees F over medium heat.
- Remove dough from fridge and transfer to generously floured surface. Dough will be sticky! Sprinkle cake flour as needed to ensure dough doesn’t stick to surface. Pat dough into an even layer about 1/2-inch thick.
- Dip 2-1/2 inch round cutter in flour each time before cutting dough. Cut smaller doughnut hole in center. Fold and press dough scraps together to cut out more doughnuts.
- Brush off any excess flour off the doughnuts before adding them to the hot oil. Depending on the size of your pot, add 3-5 doughnuts to the pot at a time. Be sure not to overcrowd the doughnuts. Set a timer for 1 minutes and 30 seconds. By this time, the doughnuts should have floated to the top. Turn over doughnuts and cook other side for another 90 seconds. Once golden brown all over, remove doughnuts from oil and let drain on paper towels or over a wire rack.
- Allow doughnuts to cool before dipping in chocolate glaze.
- Melt chopped chocolate over a double boiler (bain-marie) or gently in the microwave at half-power. Once chocolate is smooth and melted, set aside.
- In a medium bowl, combine sifted powdered sugar, corn syrup, salt, vanilla, and water. Use a whisk or hand mixer to blend ingredients together until smooth. Add melted chocolate and stir to combine. If icing is too thick, add hot water 1 teaspoon at a time until desired thickness is achieved.
- Dip one side of cooled doughnut into chocolate glaze. Place dipped doughnut on wire rack, iced side up. Sprinkle chopped peanuts over chocolate glaze. Let glazed doughnuts sit until chocolate has set, about 10-15 minutes. Consume and enjoy promptly!