Mocha
20m prep 10m cook 30m ready
Espresso-infused chocolate cake doughnuts topped with a rich chocolate glaze. A decadent treat combining coffee and chocolate flavors.
Nutrition (per serving, estimated)
Estimated based off 1 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 81.3 mg
- Iron: 1.29 mg
- Magnesium: 9.46 mg
- Phosphorus: 126 mg
- Potassium: 65.8 mg
- Zinc: 0.18 mg
Let's Cook
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Step 1.
Prepare the chocolate cake dough as directed, but replace the vanilla specified with 1½ tablespoons of the brewed espresso. Mix until the dough comes together, then let it rest as directed.
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Step 2.
While the dough rests, prepare the chocolate glaze as directed, replacing the vanilla specified with the remaining ½ tablespoon of brewed espresso. Stir until smooth and set aside.
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Step 3.
Roll out the dough on a floured surface to about ½-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round cutters. Gather and re-roll scraps as needed.
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Step 4.
Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Fry the doughnuts in batches, about 1-2 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain and cool slightly.
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Step 5.
While the doughnuts are still warm, dip the tops into the prepared chocolate glaze, allowing excess to drip off. Place glazed doughnuts on a rack to set, about 10 minutes, before serving.
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