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Dark Chocolate Stout Doughnuts / bethcakes.com

When I made this Mocha Doughnut Tiramisu last week, I ended up with WAY more doughnuts than I needed. Which is never a bad thing. I immediately began trying to think of another way to use them or what other crazy things I could put doughnuts in that didn’t usually have doughnuts. But then I realized I haven’t made a token chocolate stout recipe for St. Patrick’s Day yet!

So here we are. With chocolate doughnuts and dark chocolate stout glaze and a majority of this Guinness leftover in my refrigerator because I’m more of a wine and cocktail person, really. You may or may not have noticed. 😉

I know a lot of people put chocolate and stout beers together for St. Patty’s day recipes, but if you haven’t tried it yet, I highly suggest pairing your stout with *dark* chocolate. There’s a difference and I think it’s even better than regular chocolate.

If you wanted to do something REALLY SRSLY BEYOND crazy, you could make the Doughnut Tiramisu from last week and soak the doughnuts in stout beer instead of coffee. Tiramisu is an Italian dessert, but I feel like both parties would be ok with it.

Like I also mentioned in the tiramisu post, the bake time and yield for this recipe really depends on the way you bake these things. I used a little doughnut maker, which only takes a few minutes to bake. If you go that route, you will probably end up with a decently-sized mountain of doughnuts in your kitchen. But again, not necessarily a bad thing.

I’ve never used doughnut pans that you put in your oven, but I don’t see why that wouldn’t work here. I think you could start out baking them on 350 for about 8-10 minutes and see where that gets you.

Happy baking!

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Dark Chocolate Stout Doughnuts

Ingredients

chocolate cake doughnuts

3 1/2 cups flour
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1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup sugar
1 cup milk
1/4 cup butter melted and cooled
2 tsp vanilla extract

dark chocolate stout glaze

1 1/2 cups powdered sugar
2 tbsp Hershey's Special Dark cocoa powder
1/4 cup stout beer

Instructions

chocolate cake doughnuts

Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Beat eggs on medium speed with an electric mixer until frothy. Add sugar and mix well.
Whisk together milk, butter, and vanilla. Add half of milk mixture and half of flour mixture to the egg/sugar mixture. Mix until combined. Repeat with remaining milk mixture and flour mixture.
Preheat doughnut maker according to instructions. (If using a doughnut pan, preheat oven to 350*F and spray doughnut pan with nonstick spray. I didn't make mine this way, but I'd start out baking them for around 10 minutes and check.)
Transfer batter to a piping bag (or Ziploc bag with the corner snipped off) and pipe into doughnut maker. Bake until puffed and done. Let doughnuts cool completely on a wire rack.
**The number of doughnuts this recipe makes will depend on the size of your doughnut pan/doughnut maker.

dark chocolate stout glaze

Whisk all ingredients together in a bowl until smooth. Dip doughnuts in glaze, sprinkle with festive sprinkles, and let glaze dry.

Notes

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

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Comments

Rachel @ Bakerita says

03/04/2016 at 1:12 pm

I adore these cute doughnuts, Beth! Loving that stout glaze too – sounds so delicious and festive. Also LOVEEE this gold sprinkles. So pretty!

Medha @ Whisk & Shout says

03/04/2016 at 2:58 pm

These look amazing! Such pretty pictures 🙂

Jeff says

03/04/2016 at 6:44 pm

Those donuts look so tasty. Great photo styling. 🙂

Jana says

03/04/2016 at 10:41 pm

Wow, amazing photos! I bet they tasted great too.

Tiffany Ayuda says

10/10/2016 at 4:49 pm

Hi Beth,

I’m an editor at Daily Burn. I’m looking to feature your recipe in our cooking with beer round-up. We will link directly to this page for the recipe and provide proper photo and recipe credit. I just wanted to check with you to see if it was okay to use the image on your site.

Thank you for your time!
Tiffany