These donuts are baked, not fried, so I feel less guilty when I can’t stop at one!
Keyword: breakfast, brunch, donuts
1/2cupchocolate chipsI love using the Ghiradelli semi-sweet for this
Preheat oven to 350°F. Spray a donut pan with non-stick spray.
Whisk the flour, cocoa, baking soda, and salt together in a large mixing bowl and set aside. In a separate bowl, whisk together the brown sugar, milk, sour cream, and egg until smooth. Add the melted butter and vanilla to the wet ingredients, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter will be very thick.
Spoon the batter into the donut pan. I use a large zip-top bag to do this, fill the bag and cut a corner off and pipe into the pan.
Bake for 8–10 minutes or until the centers are set and a toothpick inserted in the center comes out clean. Allow to cool for about two minutes and then turn the pan upside down over a wire rack set on a large piece of parchment paper or on a large baking sheet. Allow donuts to cool for a few minutes until you can handle them.
Make the ganache: Place the chocolate chips, butter, corn syrup, water, and vanilla in a medium bowl. Melt in 20-second increments in the microwave, stirring after each time, until completely melted and smooth.
Dip the tops of the donuts into the ganache. Once all of the donuts have been dipped, you should have enough ganache to lightly dip them all again.
Donuts are best when eaten immediately, but will keep stored air-tight a room temperature for a couple days.
Double Chocolate Donuts from Sam's Dish http://samsdish.com/double-chocolate-donuts/