Chocolate Cake Donuts

1. In a small microwave-safe bowl, microwave chocolate on high for 1 minute or until melted, stirring every 15 seconds. Set aside to cool.
2. In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside. In a large bowl, beat eggs with an electric mixer about 30 seconds or until combined. Beat in sugar, melted butter, chocolate, and vanilla; beat for 1 minute or until smooth. Alternately beat in flour mixture and buttermilk until well combined. Cover and refrigerate at least 2 hours or overnight.
3. In a deep-fat fryer or large heavy saucepan suitable for deep-fat frying, heat oil to 375°F. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 1½ inches of oil.
4. Turn dough out onto a floured surface. Lightly sprinkle dough with flour and roll to ½-inch thickness. Using a 2½-inch donut cutter, cut dough into donuts. Reroll scraps; cut out additional donuts and holes.
5. Fry donuts and holes for 2 minutes or until internal temperature reaches 185°F to 190°F, turning halfway through. Remove with a slotted metal spoon or wire spider skimmer spoon. Drain on double-thickness of paper towels; cool.
6. Dip tops of cooled donuts in Chocolate Ganache; top with sprinkles, if desired. Coat donut holes with powdered sugar.

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Chocolate Ganache Glaze

1. In a small saucepan, heat together sugar, cream and butter over medium-high heat just until mixture begins to boil, whisking constantly. Remove from heat; whisk in chocolate until melted.

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