CHOCOLATE BAKED CAKE DOUGHNUTS

It may seem strange to add nutmeg to a chocolate recipe, but nutmeg is the key to a recognizable doughnut flavor. It’s fine to leave it out, but your doughnuts may taste a bit more like chocolate cupcakes.

 1 cup of all purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sugar
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon salt
2 tablespoons butter or coconut oil
1/4 cup buttermilk
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 large egg

Lightly grease a doughnut (or muffin) tin and preheat the oven to 350F.

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.

Mix the wet ingredients in a bowl then add then too the dry ingredients.   Mix carefully until all ingredients are mixed together.  I put the ingredients into a  cake decorator with a plunger. Then I fill the cake doughnut pan about 3/4 full.  I use all the dough.  These are incredible

Bake for 10-12 minutes , until the doughnuts spring back when touched. Let cool slightly on a wire rack, then I put them in hot grease for just a second on each side.  This is what gives the doughnut the crunchy outside.  You can leave them alone with out deep frying them, but they will not be as good. I put frosting on and then add nuts.  You will want to do this when the doughnuts  are cool or they will absorb the frosting.

Makes 6 large cake doughnuts