Chocolate Cake Doughnuts

14 ingredients
7 steps

Ingredients

  • FOR THE DOUGHNUTS:
  • 1 cup All-purpose Flour
  • 1/2 teaspoons Salt
  • 1 teaspoon Baking Powder
  • 1/2 cups Sugar
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 whole Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 cups Milk
  • 1/4 cups Sour Cream
  • FOR THE TOPPING:
  • 1/2 cups Finely Shredded Coconut
  • 3 drops Food Coloring Or As Needed To Reach Desired Color
  • 1 jar Marshmallow Fluff, 13 Ounce Jar, Use As Much As You Like To Top The Doughnuts

Directions

  1. 1
    Preheat oven to 350 F. Lightly grease a 6-count doughnut pan. Set aside.
  2. 2
    In a medium-sized bowl whisk flour, salt, baking powder, sugar, and cocoa powder; set aside.
  3. 3
    In a small mixing bowl combine egg, vanilla, milk and sour cream. Use a mixer and beat on low just until incorporated.
  4. 4
    Slowly add the flour mixture into the milk mixture and mix with a spoon just until combined; don't overmix. Pour the batter into a piping bag with a wide tip and pipe into doughnut cavities.
  5. 5
    Bake for 8 to 10 minutes, or until the top of the doughnut springs back when touched. Remove pan from oven and let the doughnuts cool in the pan for two minutes before inverting them onto a cooling rack. Let them cool before frosting.
  6. 6
    In the meantime prepare the toppings. Put the shredded coconut in a Ziploc bag, add 3 drops of food color into the bag, seal it, and work it with your fingers until completely colored.
  7. 7
    Spread Marshmallow Fluff on top of doughnuts and top with shredded coconut. Serve immediately. Best when eaten same day.

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