Baked chocolate donuts with chocolate ganache glaze

Set the oven to 350F and spray the donut pans.

Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and kosher salt together, then whisk, so there are no lumps of unmixed cocoa.

Melt the butter in the microwave at half power, 30 seconds then 10 second bursts, just to melted and not boiling, or the water in the butter turns to steam and it explodes.

In a medium bowl combine the room temperature whole milk, the egg, the vanilla and the melted butter and whisk smooth.

Add the wet mixture to the dry and stir only until the streaks of flour disappear; do not overmix or it goes doughy and gummy instead of cakey.

Transfer the batter to a piping bag, snip the tip and fill each donut cavity about two thirds full.

Bake at 350F for eight to 10 minutes, depending on the tin; they should be springy in the centre and a toothpick should come out clean.

For the glaze, set a bowl over water held at a simmer, not a boil, with the chocolate chips, heavy cream and butter, and let it melt a couple of minutes before stirring.

Take it off the heat before everything is melted, so the chocolate cannot burn and seize; whisk off the heat to break up the last lumps of chip.

Cool the donuts about five minutes in the pan, then invert onto a wire rack: too soon and they break, too long and they stick.

Dip each donut in the ganache. A warm glaze gives a mirror smooth finish; a cool one sits up on top with a dip mark.

Add sprinkles once the glaze has cooled a little so they do not sink, and let the ganache set about 20 minutes before eating.