• Preheat the oven to 350 degrees and place silicone doughnut rings on baking trays for support. Spray the doughnut rings with oil if needed.
• In a large mixing bowl, combine the flour, cocoa powder, sugar, chocolate chips, baking soda, and salt with a large spoon.
• Combine the heavy cream, canola oil, and eggs in a medium mixing bowl, use a fork to beat them together.
• Add the wet ingredients to the dry ingredients, stirring with a large spoon until fully combined. Transfer the batter to a piping bag or use a spoon to fill the doughnut molds.
• Bake for 15 minutes. Remove from the oven and allow the doughnuts to cool for 10 minutes before carefully releasing them from the molds.
• Dip the doughnuts into the Mocha Glaze or spoon the glaze on top of the doughnuts. Rest the doughnuts flat side down on a cooling rack. Decorate as desired while the glaze is still wet.
• Doughnuts are best the first day. Leftovers can be stored at room temperature, loosely covered for 3 days.

Mocha Glaze:

• Combine the chocolate chips, espresso powder, and corn syrup in a wide, medium bowl.
• Heat the heavy cream in the microwave until it barely begins to boil. Carefully pour it over the chocolate chip mixture. Gently stir with a spoon while the chocolate melts and the ingredients combine into a smooth glaze. Allow to cool to the touch before dipping the doughnuts into the glaze.