Preheat your oven to 350 and prepare your doughnut pan with non stick spray (or you can omit the nonstick spray, I do not use it, and I have no issues with stickage).

In a medium sized bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Set aside.

In a separate, large bowl, add the sugars, and sour cream. Whisk until combined and creamy. Then add the milk, egg, oil, and vanilla extract. Whisk again to combine.

Add the dry ingredients into the wet ingredients and whisk together until just combined, being careful not to over mix.

Evenly distribute the batter into the prepared doughnut pan, filling each cavity about 1/2 of the way up.

Bake in the preheated oven for 12-15 minutes or until risen and a toothpick comes out clean when inserted in the center.

Allow to cool for 2 minutes, and then carefully remove the doughnuts from the pan. Be careful at this step, the pan and doughnuts will still be hot! Once they are removed, set them aside on a cooling rack to cool completely before frosting with the ganache.

Chop the chocolate into small pieces no bigger than the size of a pea and set aside in a heat proof bowl.

In a microwavable bowl or in a pot over low heat on the stove, add the heavy whipping cream and heat it until it is steaming. If you are using a microwave do this in 30 second intervals.

Once the cream is steaming, pour it into the heat proof bowl with the chopped chocolate, and cover the bowl with a plate so no steam escapes. Allow to sit for 1 minute, then remove the covering and whisk. The mixture might look broken but keep stirring and the cream and chocolate will create a beautiful thick ganache.