Chocolate Rum Cake Doughnuts

Chocolate Rum Cake Doughnuts


  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder (Hershey's special dark)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 3 tablespoons heavy cream
  • 2 tablespoons sour cream
  • 2 tablespoons oil
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon rum extract


  • 4 tablespoons granulated sugar
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 2 tablespoons water
  • 1/2 - 3/4 cup powdered sugar
  • toffee bits


Preheat the oven to 375 and spray a standard doughnut pan with non-stick spray.  In a bowl, whisk together the flour, sugar, cocoa, salt and baking soda.  In a separate bowl, whisk together the egg, cream, sour cream, oil, vanilla and rum extracts.  Whisk the wet ingredients into the dry until smooth.  Scrape the batter into a piping bag, snip off the end and pipe the batter into the doughnut pan.

Bake for 8-9 minutes until the doughnuts spring back when lightly touched.  Set on a wire rack to cool slightly while you make the glaze.


In a saucepan, whisk together the sugar, corn syrup, extracts and water.  Over medium heat, whisk the syrup to dissolve the sugar.  Whisk in the powdered sugar until smooth.

Dip the doughnuts in the hot glaze and immediately sprinkle with the toffee before the glaze sets.  The glaze will set in about 10 minutes.

Yields 6 standard doughnuts

Recipe from Curly Girl Kitchen