Double Chocolate Donuts

Preheat the oven to 350 degrees. Spray a donut pan with non stick spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Then set aside.
1 3/4 cups (219 g) all-purpose flour, spooned and leveled, 1/2 cup (40 g) Dutch process cocoa powder, 2 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
In a large bowl, mix together the melted butter, sugar, eggs, milk, sour cream and vanilla.
1/2 cup (112 g) unsalted butter, melted, 1 cup (200 g) granulated white sugar, 2 large eggs, at room temperature, 1/2 cup (120 ml) whole milk, at room temperature, 1/2 cup (122 g) sour cream, at room temperature, 2 tsp vanilla
Add the dry ingredients to the wet ingredients and mix until combined.
Transfer the donut bater to a piping bag.
Pipe the batter into the greased donut pan until each well is three-quarters full.
Bake the donuts for 12 minutes, or until a toothpick comes out clean from the centers.
Let them cool in the pan for 2 minutes. Then gently turn the pan upside down to transfer the donuts to a cooling rack. Cool the donuts completely.

Add the chocolate chips and coconut oil to a double boiler over medium heat. Heat until everything is melted together.
12 oz semi-sweet chocolate chips, 1 tbsp coconut oil
Dip each donut in the chocolate glaze and return them to the wire rack. Place in the fridge to allow the glaze to set. Sprinkle the top of each donut with chocolate shavings, then serve!
chocolate shavings (for topping)