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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 mins
Cook Time: 15 mins
Dough Rest Time: 1 hr
Total Time: 1 hr 45 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: double chocolate cake donuts, chocolate cake donuts, peanut chooclate doughnuts, chocolate doughnuts, chocolate glazed doughnuts
Servings: 12
Author: Maryanne Cabrera


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
  • cup whole milk
  • vegetable oil, as needed for frying

Chocolate Glaze:

  • 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
  • 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.

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!