• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl stir together the flour with cocoa powder, baking powder, baking soda, sugar and salt.
• Add buttermilk, oil and vanilla extract and mix to combine. Knead for a few minutes until smooth.
• Use a slightly greased rolling pin to roll the dough to ½ inch (1 cm) thickness.
• Use a doughnut cutter or 3 inch (7.5 cm) round cookie cutter to cut the doughnuts and an 1 1/4 inch (3 cm) round cutter for the inner circle.
• Re-roll the rest of the dough and cut into doughnuts until no dough is left.
• Place the doughnuts  about 2 inches (5cm) apart on the prepared baking sheet.
• Bake the doughnuts for 9-10 minutes. Make sure you don’t overbake the doughnuts.

Prepare the chocolate glaze.

• Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chocolate. Let sit one minute, then stir until smooth. Let cool slightly.
• Dip the doughnuts halfway into the glaze and top with sprinkles. Enjoy!