Preheat oven to Gas Mark 4 (350F degrees). Lightly grease a six hole doughnut pan with non-stick spray and set aside.

For the doughnuts: In a medium bowl, whisk together the two flours, baking powder, bicarb, salt and sifted cocoa powder. Stir in the chocolate chips.

In a separate bowl, whisk together the egg and both sugars, then add the melted butter, vanilla and milk, and whisk well to combine.

Add the wet ingredients to the dry and gently stir together until just combined, making sure there are no pockets of flour left. Leave the batter to stand for 5-10 mins, then spoon into the doughnut pan, filling each hole around ⅔ full (see my notes in the post above for further explanation).

Bake in the centre of the oven for 9-10 minutes or until well risen and firm to the touch. Allow to cool in the pan for 2-3 minutes, then turn out onto a wire rack to finish cooling completely. Rinse out the doughnut pan, then repeat the process for the remaining batter - I usually make 10 doughnuts in total.

For the frosting: Grate the chocolate into a medium bowl. Warm the cream and espresso powder in a pan over a low heat (it doesn't need to boil, just be warm enough to melt the chocolate). Gently pour the warm coffee flavoured cream over the chocolate, making sure to cover all the chocolate. Allow to stand for 30 seconds, then slowly (and gently) start folding the mixture together using a silicone spatula. As the chocolate melts, it will combine with the cream into a smooth, thick, glossy ganache.

As the ganache is pretty thick (helps to fit more on...) I found it easiest to spread it onto the doughnuts with a knife. Sprinkle with chocolate vermicelli and dive in!

Doughnuts are best eaten on the day of making, although they will keep, covered for 2-3 days (they will get denser over time, warm for a few seconds in the microwave to help refresh them).