Chocolate Sour Cream Donut Cake

chocolate donut cake

StreuselI’m not a big fan of donuts.  There are other things I’d rather eat if I’m going to eat something sweet for breakfast.  One of my favorite splurges is a cheese danish from Das Meyer Pastry Chalet.  Full of slightly sweet cheese with a pale yellow egg pastry and of course lots of streusel on top.  The only donut I can’t resist is Lamar’s Old Fashioned Sour Cream donut.  Perfectly glazed outside, tender golden inside…if someone brings those to work I am doomed!

A close second would be my homemade air fried donut holes!

I had cocoa staring at me in my pantry and I started to wonder about chocolate sour cream donuts.  With a little googling I found this recipe for donuts and although they look amazing, I didn’t feel like putting that much effort into a donut.  So, I converted it into a glazed chocolate sour cream donut cake.  It was easy and gave the taste of a fresh fried donut without the extra fat!  Don’t fret, there is still plenty of fat and calories in this cake.  When I make this breakfast cake again I think I will double the glaze.  It had a thin layer of crunchy glaze on top and even though the edges were the perfect amount of glaze, those inner slices of cake could have had a little more!

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Chocolate Sour Cream Donut Cake

★★★★★

5 from 1 reviews
  • Author: Streusel
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Ingredients

For the cake:

1 c. sugar

4 T. butter

5 large egg yolks

16 oz. sour cream

1/2 c. 2% milk

3 3/4 c. all-purpose flour

1 1/4 c. unsweetened cocoa

1 t. espresso powder

2 T. baking powder

3/4 t. salt

For the glaze:

1/2 c. 2 % milk

1/2 t. salt

3 c. powdered sugar

Instructions

  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Butter and flour a 9 x 13 pan (I used a glass pan).
  3. Combine the last 5 ingredients for the cake (dry ingredients) in one large bowl and set aside.
  4. To the bowl of stand mixer with the paddle attached, add the butter and sugar and beat on medium high speed until combined.
  5. Add in the yolks and mix until combined.
  6. Add in the sour cream and mix until combined.  You may need to scrape down the sides of the bowl.
  7. Add in half of the dry ingredients and mix until combined.
  8. Add in the milk and mix until combined.
  9. Add in the remaining dry ingredients and beat on medium high speed just long enough to combine all the ingredients.
  10. The dough will be thick, spread it evenly on the bottom of the prepared baking pan.
  11. Bake for 35 to 40 minutes or until  a toothpick comes out clean.
  12. Let cool on a cooling rack for about 15 minutes.
  13. While cooling, combine the ingredients for the glaze in a large bowl and whisk by hand until the glaze is completely mixed.
  14. Poke several large holes around the interior of the cake to soak up some of the glaze.  Evenly pour the glaze on the cake.
  15. Some of the glaze will pool in the corners, use a small spoon to scoop and pour this glaze in the holes in the interior of the cake.
  16. Let the cake cool completely until the glaze is set.
  17. Serve immediately or store in the refrigerator for several days.  I recommend letting the cake come to room temperature again before serving.

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Posted on June 28, 2020
This entry was posted in baking, breakfast, brunch, cakes, chocolate and tagged , , , .
     

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