Today is National Donut Day, so of course I'm sharing the recipe for our Chocolate Donut Pound Cake. I love this day for two reasons, the first is making this cake and eating it, and the second is I like to call my best friend and tell her I love her because her nickname is Donut. I've been calling her that since we lived in our dorm room at boarding school, and I don't think I'll ever stop no matter how old we get.
I created this recipe to taste like my absolute favorite chocolate donuts. On the best Saturdays of my childhood, my dad and I would walk our golden retriever, Brighty, down to our local coffee shop called Java. They served the all time best old fashioned cake donuts with chocolate glaze. When I walked into that small space, the dark floors and the dark wood all over just made me think of chocolate. And it smelled of donuts and coffee. If you didn't get there early enough, you didn't get donuts, plain and simple. The walk was only about eight blocks, but I could never wait to get home to eat those donuts. One day, I was so excited to eat donuts I put my finger where it didn't belong and my dad cut it with a sharp knife because he was cutting the donut in half for us to share. Well, you don't have to share this Chocolate Donut Pound Cake if you don't want to!
Chocolate Donut Pound Cake
Makes 10-inch Bundt
2 sticks (227 grams) organic salted butter, softened
680 grams (3 cups) organic cane sugar
2 teaspoons organic vanilla extract
7 organic large eggs
425 grams (3 cups) all natural cake flour
1/2 teaspoon fine sea salt
1 cup organic milk
198 grams (1 1/4 cup plus 2 tablespoons) organic powdered sugar, sifted
28 grams (1/3 cup) organic Dutch cocoa powder
5 Tablespoons organic milk
1/4 teaspoon organic almond flavor (like Frontier Co-Op)
Method Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla extract.
Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
In a separate bowl, mix together the cake flour and sea salt.
Add in the cake flour mixture and milk, alternating each and beginning and ending with the cake flour. Mix on low until combined. Scrape sides of bowl and mix again on low until combined.
Grease the bundt pan well with butter. And, pour the cake batter into the bundt pan.
Bake for 2 hours 15 minutes or until a wooden pick inserted in center comes out clean.
Once cake is cooled, remove it from the bundt pan, carefully.
In a clean mixing bowl fitted with the paddle attachment, sift the powdered sugar and cocoa. Add the milk and almond flavor. Mix on low until combined into a smooth frosting.
Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides.
Sprinkle the top of the frosting with rainbow sprinkles.
Store in a cake dome for up to 7 days.
High Altitude - Bake at 350°F for 1 hour 45 minutes, or until a wooden pick inserted in center comes out clean.