1. In a large bowl, whisk together dry ingredients. In another bowl whisk together the wet ingredients until completely combined.
2. Pour wet ingredients into the dry and stir until fully incorporated.
3. If you’re using a mini doughnut machine, lightly oil the doughnut mold and allow the machine to heat up according to directions (usually about 5 minutes) then spoon 1 tablespoon (or just enough so it doesn’t overflow) of the batter into each doughnut hole. Allow to cook in the machine about 2-5 minutes depending on your machine. The vanilla doughnuts will be golden brown and the chocolate will have puffed up and be darker on the outside.
4. Remove the doughnuts carefully with the aid of a wooden chopstick or other utensil and repeat with the rest of the batter.
5. Once batter is gone, lightly oil the machine mold again if planning on making another batch.
6. If using a doughnut baking bold or mini muffin tin, lightly oil the mold and fill ¾ full with batter and bake at 350F (180C) for 10-15 minutes or until a tooth pick inserted into the middle comes out clean.

Assembly

1. In a small bowl, stir together whipped cream and chocolate sprinkles and place in the fridge until ready to use.
2. Place 3 mini doughnuts on each plate and top with 1 doughnut. Spoon whipped cream on top of each “cake” and drizzle hazelnut chocolate on top.
3. Drop a few silver sugar ball sprinkles on top and serve.