In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of cocoa powder, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt until well blended.

In a separate bowl, beat together ¾ cup of granulated sugar and ½ cup of softened unsalted butter until creamy. Add in 2 large eggs, ⅓ cup of sour cream, and 1 teaspoon of vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined with a thick chocolatey consistency.

In a deep fryer or large pot, heat enough neutral oil to reach about 2 inches deep to 350°F (175°C).

Carefully drop batter into the hot oil and fry for about 3-4 minutes on each side or until golden brown.

Remove cooked donuts with a slotted spoon and drain on paper towels.

In a medium bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, ½ teaspoon of vanilla extract, and a pinch of salt until smooth.

Dip warm donuts into the glaze, allowing excess to drip off before placing them on a rack.