Double Chocolate Doughnuts
Adapted (lightly) from Shutterbean
I used a heart shaped doughnut pan, making 1 dozen doughnuts–if you use a regular doughnut pan you should yield about 6 doughnuts.
1 cup cake flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup buttermilk
3 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Preheat oven to 350*F. Lightly spray a doughnut pan with cooking spray.
In a mixing bowl whisk together the flour, cocoa, baking soda, salt, and sugar. In a large measuring cup whisk together the buttermilk, egg, butter, and vanilla. Mix the wet mixture into the dry until just combined. Scrape the batter into a plastic bag, cut off the tip, and pipe batter into doughnut pan wells–about 1/2 way up the sides. Bake for 10 minutes (heart shaped) or 13 for regular doughnuts. Allow to cool about 5 minutes in the pan before turning out onto a rack to cool. Glaze and sprinkle once doughnuts have cooled.
1/2 cup powdered sugar
1 Tablsepoon unsweetened cocoa powder
3 Tablespoons milk
Whisk all ingredients together until combined well. Add more powdered sugar to thicken or milk to thin, to desired consistency.