Chocolate Cake Doughnuts

These are lovely. The chocolate flavor is quite subtle, so I'm thinking I may actually add a bit more chocolate next time. But they are delightfully moist, and, if you can avoid scarfing them down as quickly as possible, they hold up well, even after they've been glazed.

Chocolate Cake Doughnuts
A variation on this recipe from Lara Ferroni



Doughnuts:
1 cup all purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine grain salt
2 tablespoons unsalted butter
1/4 cup buttermilk
1/4 cup yogurt
1 teaspoon vanilla extract
1 large egg

Glaze:
1 cup powdered sugar
Buttermilk

Lightly grease a doughnut tin and preheat the oven to 350˚F.

Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.

Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.

In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.

Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.

Bake for 12 minutes, until the doughnuts spring back when touched. Let cool slightly on a wire rack.

To make glaze: Put powdered sugar in a bowl and slowly add enough buttermilk to make a glaze that is thin enough to drizzle easily. Generously coat cooled doughnuts.