• Preheat oven to 350F. Spray two (2) 9-inch square baking pans with baking spray (optional but helps parchment stick). Line with parchment paper, letting excess extend over sides of pan (wooden clothes pin ca be used to keep it in place).
• In a large heat-proof mixing bowl, whisk together both sugars, cocoa powder, baking soda and salt. Combine the boiling water and espresso powder (or use coffee instead) and gently pour in to cocoa mixture and immediately whisk to blend well. Allow to cool 5 minutes.
• Using an electric hand mixer on low, add in vegetable oil and melted butter until combined. Add eggs, egg yolks and vanilla extract and blend just until combined. Then add flour in slowly and blend carefully until combined. Scrape the bottom of the bowl to evenly incorporate. Finish by blending in milk and sour cream just until combined.
• Divide mixture evenly among 2 prepared pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean or with a few moist crumbs, about 25-30 minutes. Allow to cool in pan 5 minutes. Carefully lift the cakes up and out of pans and onto a wire rack. Allow to cool completely, removing the parchment once it's set.

Chocolate Donut Frosting

• Melt the butter in a small saucepan over low heat.
• Add the sifted cocoa powder and cream. Whisk until it thickens but do not let it boil. About 2 minutes total.
• Remove from the heat and add vanilla extract, whisking to incorporate. Add the sifted powdered sugar and whisk slowly until perfectly smooth. Note - If you whisk too quickly you will get air bubbles in your glaze.
• Distribute the glaze evenly between both cakes, pouring the frosting to the center of the cooled cakes. Smooth with an offset spatula, allowing excess to drip over the edges. Let the frosting set for a few minutes then add the sprinkles.
• Once fully set, cut into bite-sized cake bite (about 2 inch pieces). Store the donuts in an airtight container at room temp or in the fridge. I prefer to enjoy mine cold with a glass of milk! **