Combine the two and stir until just combined. Spoon the batter into a donut pan, then bake until set, domed, and springy to the touch. Let the chocolate baked donuts cool for 15 minutes before removing from the pan, then dunk in the homemade chocolate ganache. Top with sprinkles while the ganache is still wet.. Whisk together the dry ingredients - cake flour, cocoa powder, baking powder, and sea salt in a medium bowl. 2 Cups Cake Flour, 1 ½ teaspoon Baking Powder, 1 teaspoon Sea Salt, ½ Cup Dutch Process Cocoa Powder. Place the Sugar and Crisco in the bowl of a stand mixer and mix for about 2 minutes.

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Prepare the Dough. Using a mixer with a dough hook, knead flour, yeast, sugar, sour cream, milk, egg, butter, brandy, and salt at low-medium speed for 10-12 minutes until smooth dough forms. Cover bowl and let rise one to two hours until doubled in size. Transfer dough to work surface and divide into 20-25 equal pieces.. Fold the dry ingredients into the wet mixture until smooth. Fill a piping bag with no tip, or use a small spoon to fill each donut cup 1/3 of the way. Bake for 9 minutes or until fluffy and springy. Remove immediately and carefully flip the pan onto a cooling rack.