In a medium sized bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
In a separate bowl, add Colavita Essential Olive Oil, buttermilk, sour cream, egg, and vanilla, and whisk until well combined.
Pour the wet ingredients into the flour mixture and mix until nearly combined. Then fold in the mini chocolate chips until incorporated.
Cover and let the batter sit on the counter for 15 minutes.
Preheat the oven to 350ºF (180ºC). Spray a regular sized 6-cavity donut pan with a baking spray. This recipe makes 8 regular sized donuts. If you only have one donut pan, you’ll have some leftover batter in which you can keep on the counter to bake after
Transfer the batter to a piping bag or ziploc bag. Snip the corner and fill each donut cavity 2/3rds full.
Bake for 10 to 12 minutes, or until an inserted toothpick comes out clean. Do not overbake!
Let the donuts sit in the pan for 2 minutes, then carefully invert onto a wire rack and let cool completely. Bake the remaining batter.
Finely chop the chocolate bars and place the dark and white chocolate into 2 separate small bowls. Melt one at a time in the microwave in 30-second intervals, stirring in between each burst, until fully melted.
Transfer the white chocolate into a small piping bag and cut a tiny piece off the tip. You can also use a small ziploc bag.
Dip the cooled donuts, smooth side down into the dark chocolate. Let the excess drip off and place the donut back onto the cooling rack. Take the white chocolate and pipe three thin circles on top of the donut. Then use a toothpick to drag lines from the center of the donut and outward to create the spider web effect.
Let the donuts set at room temperature for a few hours or in the fridge for 20 to 30 minutes. Serve and enjoy!
Notes - If using a mini donut pan, bake for 6 to 8 minutes. Keep leftovers in an airtight container in the fridge for up to 3 days.
Serving Size 1
Servings 8