Ingredients

Donuts:

• 2 cups (228 g) cake flour
• 1/3 cup (32 g) Dutch process unsweetened cocoa, sifted
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 1 & 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 large eggs, at room temperature
• 1/4 cup vegetable or canola oil
• 1 tsp vanilla extract
• 1/4 cup boiling water
• 2/3 cup mini semisweet chocolate chips

Chocolate Glaze:

• 1 cup semisweet chocolate chips
• pinch of salt
• 1/4 cup heavy cream
• 3 tbsp unsalted butter, cubed

Instructions

Preheat oven to 400°F.

Whisk together cake flour, cocoa, sugars, baking powder, baking soda, and salt in a large bowl.

Combine buttermilk, sour cream, eggs, oil, and vanilla in a medium bowl; add to flour mixture and fold in until almost incorporated. Gently stir in boiling water and mini chocolate chips just until combined.

Spray a standard 6-cavity doughnut pan with baking spray with flour. Spoon half the batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Tap the pan sharply to reduce air bubbles.

Bake donuts for 9 minutes until the tops spring back when touched. Turn doughnuts out onto a wire rack to cool completely (if necessary, gently loosen from the pan with a small silicone spatula). Repeat with remaining batter, allowing pan to cool completely and prepping the pan with baking spray in between batches.

Make Glaze:

Combine chocolate chips, salt, heavy cream, and butter in a microwave-safe bowl. Microwave in 20 second bursts, stirring until chocolate is completely melted and glaze is smooth. Set rack with cooled donuts over a piece of wax paper. Dip tops in chocolate glaze, and place back on rack to let chocolate set. Top with chocolate sprinkles.

Doughnuts taste best the first day. Store leftover doughnuts loosely covered at room temperature overnight.

Recipe by Tutti-Dolci