Recently, it suddenly occurred to me that I have many chocolate cake and bakes recipes. I’ve decided to categorize them under the following headings: Light & Airy CC, Dense & Intense CC, Easy Speedy CC, Creamy Cheesy CC and Steamed CC. Lately I added another category: Yeasted CC. The key is as long as they are chocolatey enough, they are all good. My current favorite is this yeasted one that I came up with recently. It’s easy too , just not very speedy. But it’s worth the wait. Unfortunately for me, I can only make 6 at a time as I only have one donut pan. *sob
Yeasted Chocolate Donut Cake (makes 6)
2 large eggs
100 plain flour
25g cocoa powder
1/2 tsp instant coffee powder (optional)
1 tsp yeast
1/4 tsp salt
70g melted butter
Melt butter. Add in cocoa powder while butter is still warm to bring out the flavor of the cocoa. Let it cool till you can stick your finger in. Add in everything else, leaving flour and yeast till last. Mix well. Leave it to rise for about an hour, until it is foamy.
Grease the donut pan well to prevent sticking. Pour batter into the mold, filling up to the top. Bake for about 20 min at 180c.
Leave it to cool in the pan for about 1/2 hr before removing.
It tastes like cake with a slight chew. It’s chocolatey, not too sweet… That’s about all I can say coz even tho I’ve made it several times, I only got to eat a grand total of one donut cake. And not all in one sitting. But to quote my kids, they said it’s very yummy! So must be good!
I only recently discovered the wondrous Italian fried donut that doesn’t have a hole. It is incredible. Firstly, it doesn’t have a hole. So I get to eat more! Haha. Secondly, I finally found a recipe that is quite close to the Chinese Buffet donuts which I used to inhale 13 over years ago in Michigan. It is squishy soft with a wonderful slight chew. It’s tasty and oh-so-light that my kids can’t stop eating! I have more self-control but just about barely. Heh. DS likened it to Krispy Kreme. I can’t say coz I haven’t had KK for over a decade. Looks like I need to get some soon. To compare. Things I do in the name of research.
Since it is our current favorite food and we are consuming them like there is no tomorrow, I couldn’t possibly just make plain Zeppoles… The recipe I found only uses plain flour and water and leavening/seasoning. No nutrition-packed egg, no calcium-rich milk, no nutritious fibrous whole grains. Thus, I had to soup it up and make our indulgence more justifiable. So enter… Sweet potatoes! Isn’t that like a nutritional powerhouse or something? But will it be just as yummy? It’s sweet potatoes! Delicious, sweet, moist, tasty Indonesian sweet potatoes. Can’t go that awfully wrong! And indeed it went wonderfully right! Perhaps next time I can try some chopped apples, bananas, pumpkins etc. Don’t worry. It’s a very forgiving recipe. The only thing that might go wrong is if you burnt them.
Sweet Potato Zeppoles (makes about 25)
100g-200g Indonesian sweet potato (boiled skin on) mashed coarsely
200g plain flour
1 Tbsp sugar
1/2 tsp salt
1 tsp instant yeast
1 tsp baking powder (to add in before frying)
peanut oil for deep frying
sugar & cinnamon or Nutella
Mix everything together in a large bowl and leave to proof for about an hour or until double its volume. Then add in baking powder and mix. The dough will be loose. There is no way to shape it. So just get a spoon and drop spoonfuls into the hot oil and fry till puffy and golden. Then coat with cinnamon sugar. Or Nutella. Or peanut butter.
I made a batch last night and this morning they were still good. Pop it into the oven to warm it first if you wish. Personally, I can’t wait that long.