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.. Heat vegetable oil to 325 degrees in a large pot and place two or three doughnuts in the oil. Let cook 3-4 minutes on each side, until both sides are golden brown. Let drain on paper towel. Mix together powdered sugar, cocoa powder, and milk. Transfer the pastry cream into a piping bag with a medium sized piping tip.
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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.. Start by adding the lukewarm water, sugar, yeast, rum, lemon zest, vanilla and eggs to the bowl of a standing mixer. Then add the dry ingredients - flour, salt and ground nutmeg. It's important that the yeast doesn't come to direct contact with the salt. Using a dough hook attachment, start kneading at low speed.
