1 3/4 cups (240g) all-purpose flour
3/4 cup (85g) Cocoa Powder
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
3/4 cup (115g) Equatoriale Dark 55%, finely chopped
1/2 cup (115g) unsalted butter, melted
1 cup (200g) packed dark brown sugar
1/3 cup (70g) granulated sugar
1 Tbsp vanilla extract
1 ea large egg
2 ea egg yolks
2/3 cup (150g) sour cream
- Heat the oven to 350°F. Generously grease a donut pan (or a muffin tin) with cooking spray or softened butter.
- In a medium-sized bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and chopped chocolate.
- In a large bowl, whisk the melted butter, sugars and vanilla. Whisk in the egg and yolks, one at a time, and continue whisking until smooth.
- With a flexible spatula, gently fold the dry ingredients into the wet ingredients in three additions, alternating with the sour cream andthe dry ingredients. The dough will be very thick.
- Transfer the batter to the donut molds, filling each until it is about 3/4 of the way full. It is easiest to do this by snipping off the corner of a zippered plastic bag and using it as a makeshift piping bag.
- Bake for 12 to 14 minutes, rotating at the halfway point, until a toothpick comes out with a moist crumb or two and the donut springs back when you lightly press it. Let cool slightly and then remove from the pan to cool completely.
- Melt the chocoalte and the oil in a shallow microwave safe bowl in 30 second intervals until just melted, stirring after each.
- Dip one side of each donut in the glaze, letting it drip off before placing the donuts upright on a cooling rack placed over a baking sheet (to catch any errant drips). Let set before enjoying.
- Donuts will keep lightly covered in plastic wrap on the counter for up to 3 days but are best the day they are made.