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Cake:
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1. Preheat oven to 350 degrees. Spray or grease with vegetable shortening donut pan(s).
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2. Into a large bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt; set aside.
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3. In another large bowl, mix together the sugar and egg. Add the melted butter, melted chocolate, vanilla extract and buttermilk; mix well to thoroughly combine.
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4. Gradually add the dry ingredients in the first bowl to the wet mixture, mixing just until combined.
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5. With a spoon or a pastry bag, carefully fill prepared donut pan(s) with the batter, filling each opening about two-thirds full (or you could use a standard ice cream scoop, filling scant-level; dollop on each donut opening and with wet finger, open up the hole, pushing the batter to the sides evenly).
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6. Bake for 12-15 minutes (donuts should spring back with touched lightly).
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7. Cool completely on wire rack.
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Prepare icing:
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2 tablespoons water.
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1 tablespoon buttermilk.
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1/2 teaspoon vanilla extract.
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2 cups powdered sugar.
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With a wire whisk, combine all ingredients until smooth.
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8. Dip the donut tops in the icing, letting excess fall back into the bowl (be careful not to let crumbs get in the icing). Let dipped donuts dry/set on rack.
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In the alternative, you could use a homemade or canned cream cheese frosting to top the donuts.
