Chocolate Cake Donuts
adapted from King Aurthur Flour

• 2/3 cup unsweetened cocoa powder
• 1 3/4 cups AP flour
• 1 1/4 cups light brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup milk
• 2 tsp vanilla extract
• 2 tsp vinegar, white or cider
• 1/3 cup vegetable oil

Directions

1) Preheat the oven to 350°F. Grease the wells of your donut pan with non-stick spray.

2) In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, and salt

3) In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.

4) Add the wet ingredients to the dry ingredients and stir to incorporate. Don’t overmix. Just make sure everything is combined.

5) Spoon the batter into the prepared pan and fill each donut well about 3/4 full.

6) Bake the doughnuts for 6-8 minutes, or until a toothpick inserted into the center of one comes out clean. You’ll have to adjust your baking time based on your donut pan size.

7) Let the donuts cool for a few minutes before you try to remove them from the pan.

Glaze Ingredients:

• 1 cup powdered sugar
• 3 tbsp unsweetened cocoa powder
• 3-4 tbsp milk
• 2 tsp vanilla extract
• pinch of salt

Directions

Whisk all of the ingredients together until smooth.

Dip the top of each doughnut in the glaze.

To make the bacon and chips topping: Just cook bacon as you please (I prefer to bake mine in the oven) and break up some chips into little pieces. I used 6-8 slices of bacon and about 2 cups of chips but the amount you need will differ based on the size of your donuts.

You’ll want to add the topping before the glaze sets so it’s easiest to dip each donut, sprinkle on the topping, and then put it back on the cooling rack to set.

Once each donut has been dipped and topped, make the caramel.

Salted Beer Caramel Ingredients:

• 2/3 cup brown sugar
• 2 tbsp honey
• ½ cup beer – I used Hoegaarden
• 4 tbsp butter
• 1 tsp sea salt

Directions

Add the brown sugar, honey, beer, and butter to a saucepan over high heat. Stir until the sugar dissolves and then stop stirring. Reduce heat to medium and allow to boil for 7 minutes or until the mixture turns a golden amber color – this happens really fast so don’t walk away from it! Turn off the heat, add a tsp of sea salt, stir, and drizzle over the donuts.

If you boil your caramel too long it will harden. If this happens, just put the pot of caramel back on the burner over low heat and add a pat of butter and a tbsp or two of milk. Stir slowly until the caramel softens and you can drizzle it over all of the donuts.

Enjoy! ♥