Perfect for peanut and chocolate lovers, these double chocolate peanut doughnuts are a truly indulgent fried treat. Chocolate cake doughnuts are fried until golden, dipped in a rich chocolate glaze, and finished with chopped dry-roasted peanuts for crunch and flavor.
While I love a simple glazed yeast doughnut, this recipe is my husband’s favorite—deep chocolate doughnuts with extra chocolate and peanuts, often called double chocolate peanut doughnuts.
Double Chocolate Donuts with Peanuts
This recipe uses a cake-style dough that is deep-fried rather than baked. It requires a little more prep and a short resting time, but the result—hot, freshly fried doughnuts dipped in glossy chocolate and sprinkled with peanuts—is well worth the effort.
Note: this dough does not use yeast. Instead it relies on baking powder for lift, and it must be chilled for at least one hour (or overnight) before rolling and cutting.
The key to light, fluffy cake doughnuts is fresh baking powder. Baking powder provides the leavening, so check its expiration date and when you first opened the container—older baking powder loses its effectiveness.
Special Tools for Frying
- Candy or deep-fry thermometer
- A heavy-bottomed pot or Dutch oven to maintain steady oil temperature
- Timer
- A long spatula or spider/skimmer for lowering, turning, and removing doughnuts
Thermometer: Maintaining a consistent oil temperature is essential for even frying. Use a candy thermometer or a deep-fry thermometer clipped to the pot and monitor the heat as you fry—the temperature will fall each time you add doughnuts, so adjust the burner as needed.
Heavy-bottomed pot: A thick-bottomed pot holds heat well and prevents hot spots that can scorch oil. Any heavy pot or Dutch oven will work; it doesn’t have to be expensive—just stable and well-insulated.
Timer: These doughnuts cook quickly—about 90 seconds per side—so set a timer to ensure even browning.
Spatula or skimmer: Use a fish spatula, slotted spoon, or spider skimmer to gently lower the dough into hot oil, flip the doughnuts, and lift them out when they’re done.
Storage and Leftovers
Fried doughnuts are best enjoyed the day they’re made, ideally within a few hours for the best texture. If you have leftovers, store them in a breathable container—such as a cardboard bakery box or a container with the lid slightly ajar—to help preserve their exterior crispness and prevent sogginess.
More Chocolate Donut Recipes
- Triple Chocolate Baked Donuts
- Peanut Butter Cake Doughnuts with Chocolate Glaze
- Baked Chocolate-Hazelnut Crunch Donuts
Chocolate Chocolate Peanut Doughnuts
Maryanne Cabrera
12
30 mins
15 mins
1 hr
1 hr 45 mins
Ingredients
Chocolate Cake Doughnuts
- 2 cups cake flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 tablespoons vegetable shortening
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- Vegetable oil for frying
Chocolate Glaze
- 2/3 cup semi-sweet or dark chocolate, chopped and melted
- 4 1/2 cups powdered sugar, sifted
- 2 teaspoons light corn syrup
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water (add more by teaspoon if needed)
Toppings
- Roughly chopped dry-roasted peanuts, as needed
Instructions
Chocolate Cake Doughnuts
- Whisk together the cake flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with a paddle, blend the sugar and shortening on low until the mixture resembles coarse sand. Add egg yolks and vanilla and mix until creamy, scraping the bowl as needed.
- Add one-third of the dry mixture, then half the milk and mix. Repeat with another third of the dry mix, then the remaining milk, and finish with the last third of dry ingredients. The dough will be sticky.
- Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- Fill a large heavy pot with about 3 inches of vegetable oil and heat to 370°F (use a candy or deep-fry thermometer).
- Turn the chilled dough out onto a generously floured surface. Pat it to an even 1/2-inch thickness, adding cake flour as needed to prevent sticking. Dip a 2-1/2-inch round cutter in flour before each cut and cut a smaller circle for the hole. Reassemble scraps and cut more doughnuts.
- Brush off excess flour before frying. Fry 3–5 doughnuts at a time without overcrowding the pot. Fry about 90 seconds per side; the doughnuts should float and turn golden brown. Remove with a skimmer and drain on paper towels or a wire rack.
- Allow doughnuts to cool enough to handle before glazing.
Chocolate Glaze
- Melt the chopped chocolate in a double boiler or gently in the microwave at half power. Set aside when smooth.
- Combine sifted powdered sugar, corn syrup, salt, vanilla, and hot water in a bowl. Whisk or beat until smooth, then stir in the melted chocolate. If the glaze is too thick, add hot water 1 teaspoon at a time until you reach a spreadable consistency.
Assembly
- Dip one side of each cooled doughnut into the chocolate glaze, place iced side up on a wire rack, and immediately sprinkle with chopped peanuts. Let the glaze set for 10–15 minutes, then enjoy.
Notes
- These doughnuts are best the same day they are fried. For best texture, eat within a few hours.
- Store leftovers in a breathable container (cardboard bakery box or a container with the lid slightly ajar) to help preserve the exterior crispness and prevent sogginess.
Nutrition
Nutrition information is an approximation and should be used as a guideline only.
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