double chocolate cake donuts

this recipe makes 6 donuts

ingredients: 

donuts:

3/4 cup of flour

1/4 cup of unsweetened cocoa powder

1/2 tsp of baking powder

1/4 tsp of baking soda

1/4 tsp of salt

1/3 cup + 2tbsps of buttermilk

2 tbsps of vegetable oil

1 egg

1 tsp of vanilla

1/4 cup of sugar

icing/glaze:

1/3 cup of chocolate chips

3 tbsps of powdered sugar

1-1/2 tbsps of butter

3 tbsps of heavy cream 

sprinkles, if desired 

supplies:

2 mixing bowls

pastry bag or large resealable plastic bag

6 cavity donut pan

non-stick spray

wire rack

2 small mixing bowl (that will fit a donut)

directions:

preheat your oven to 350. 

in a bowl, mix all the flour, cocoa powder, baking soda, baking powder, and salt. in another bowl, mix the buttermilk, butter, vanilla, egg, and sugar. 

add the dry ingredients to the wet ingredients, and mix until just combined. pour the batter into a pastry bag or resealable plastic bag, and snip the tip. 

spray the donut pan with non-stick spray, and fill each donut cavity about halfway with the batter (you should have just enough batter for 6 donuts; if you fill them too much there won’t be a donut hole). 

bake the donuts for 10 minutes. once done, let cool for a minute in the pan, then flip them out onto a wire rack to cool until able to touch. 

while the donuts bake, assemble the ingredients for the glaze. in a small bowl, melt the chocolate chips and butter together, by microwaving in 30 second increments, until melted. mix together, then add in the powdered sugar and heavy cream. this recipe creates a thick glaze that you dip the donuts in. once the donuts have cooled, dip the donuts in the glaze (or pour on, if thin enough) and put back on the wire rack to let the excess glaze drip off. repeat until all donuts are done. top with sprinkles, if using. serve immediately. to store, keep in the fridge for up to 3 days.