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Home ·  Recipes

Chocolate Chocolate Peanut Doughnuts

Author: Maryanne CabreraPublished: Mar 17, 2014Updated: Oct 5, 2023
View Recipe6 Reviews
This post may contain affiliate links. Read our disclosure policy.

Perfect treat for peanut chocolate fans! Chocolate cake donuts dipped in chocolate glazed topped with chopped peanuts.

TheLittleEpicurean-chocolate-peanut-doughnuts

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.

TheLittleEpicurean-chocolate-peanut-doughnts

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:

  • Baked cayenne chocolate donuts
  • Triple chocolate baked donuts
  • Baked chocolate-hazelnut crunch donuts
landscape image of double chocolate cake donuts dipped in chocolate and topped with chopped peanuts

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.

Donut Frying Tools. You need a candy thermometer (or deep fry thermometer) and a heavy bottomed pot.

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
  • Timer
  • Stainless steel fish spatula or spider stainer

Thermometer 

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.

Timer

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. 

TheLittleEpicurean-chocolate-peanut-donuts-1

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).

landscape shot of double chocolate cake donuts topped with chopped peanuts

Chocolate Chocolate Peanut Doughnuts

Real deal fried doughnuts! Perfect treat for peanut chocolate fans. Chocolate cake donuts dipped in chocolate glazed topped with chopped peanuts.
Yield: one dozen + extra doughnut holes
Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Dough Rest Time: 1 hour hour
Total Time: 1 hour hour 45 minutes minutes
Servings: 12
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Ingredients

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

Chocolate Glaze:

  • 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

Toppings:

  • roughly chopped dry roasted peanuts, as needed

Instructions
 

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.

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.

Assembly:

  • 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!
Author: Maryanne Cabrera
Course: Breakfast, Dessert
Cuisine: American
Keyword: double chocolate cake donuts, chocolate cake donuts, peanut chooclate doughnuts, chocolate doughnuts, chocolate glazed doughnuts
Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
TheLittleEpicurean-double-chocolate-peanut-donuts
6 Reviews
Filed in:
Breakfast & Brunch · Donuts, Pancakes, & WafflesChocolate · Frying · Peanut Butter · Sweet

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Reader Questions and Reviews

  1. Ebu Villanueva says:
    March 18, 2014

    Very beautiful photos, these chocolate chocolate peanut donuts surely taste yummy!

    Reply
    • Maryanne Cabrera says:
      March 20, 2014

      Thanks Tita Ebu! They were very tasty! :)

  2. JanetMSD says:
    March 22, 2014

    Many years ago my husband brought home a “doughnut maker” from a household auction. It cooks 6 donuts & 2 extra holes at a time. These are GREAT in the maker! No grease! And you glaze is DELICIOUS!

    Reply
    • Maryanne Cabrera says:
      March 23, 2014

      That’s awesome, Janet! I’ve never tried a doughnut maker machine. I might have to look for one in the summer :)

  3. The Hungry Mum says:
    May 17, 2014

    what a stunning treat. Home-made doughnuts are the BEST.

    Reply
    • Maryanne Cabrera says:
      May 17, 2014

      Yes they are!! Thanks The Hungry Mum! :)

Maryanne Cabrera

Meet the Author

Maryanne Cabrera is a classically trained pastry chef, baker, cake maker, and cocktail shaker.
Read more about me

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