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1
In a bowl, combine yeast, warm water and sugar to dissolve.
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2
Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour.
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3
Stir and set in a warm place for 30 minutes to foam up.
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4
Combine cocoa powder and baking soda and add hot water to dissolve.
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5
Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato.
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6
Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
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7
Mix on high speed for 30 seconds to combine.
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8
Add the remaining 1/4-cup of all-purpose flour and mix on high speed.
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9
Flour the work surface heavily and knead the dough gently (it may be sticky).
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10
Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours.
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11
Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
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12
Flour work surface heavily and pat out dough to about 1/2-inch thick.
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13
Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan.
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14
Heat oil to 375 degrees and drop in doughnuts and holes.
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15
Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once.
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16
Drain on a paper towel-lined sheet pan.
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17
Chocolate Glaze: Place the chopped chocolate in a bowl.
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18
Boil the cream and pour it over the chocolate and let sit, whisking to combine.
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19
Keep warm.
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20
Dip doughnuts in chocolate glaze when cooled.
