Double Dark Chocolate Cake Donuts

For the donuts:

• 1 cup all-purpose flour

• ½ cup cocoa powder

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon espresso powder

• ½ cup granulated sugar

• ¼ cup vegetable oil

• ¾ cup whole milk

• 1 teaspoon vanilla extract

• 2 large eggs

For the glaze:

• 1 cup semisweet chocolate chips

• 1 tablespoon vegetable shortening

1. Preheat oven to 350℉. Lightly grease two 6-count donut pans and set aside.

2. Make the donuts: In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and sugar. Use a whisk to mix well.

3. Add vegetable oil, milk, vanilla, and eggs to the bowl. Whisk again until smooth.

4. Transfer the batter to a piping bag (no piping tip needed). Pipe the batter into the prepared donut pans, filing each one about ½ full.

5. Bake the donuts in the oven for 10-12 minutes, or until a cake tester inserted into the center comes out clean and the donuts are springy to the touch.

6. Transfer the donuts to a wire rack to cool completely. 

7. Make the glaze: Combine the chocolate chips and shortening in a microwave-safe bowl. Microwave on 30-second intervals, stirring in between, until smooth and melted.

8. Carefully dip the top of each donut into the glaze and return to the wire rack. Chill the donuts in the refrigerator for 10-15 minutes, or until the glaze has set. Enjoy!