1. Put the sugar, milk, yeast, salt and vanilla in the stand mixer bowl and stir to mix well, using the paddle.
2. Add the cake flour and 1 cup of all-purpose flour,mix on low adding a little more of the flour as necessary till the dough is thick and pulls away from the sides of the bowl.
3. Now add the butter pieces one at a time and process till there no large chunks of butter are left in the bottom of the bowl. Now add a little more flour until your have a soft, pliable and elastic dough that is most but not overly sticky.
4. Remove the paddle and attach the dough hook, and knead on medium until the dough is soft and pliable.
5. Shape the dough into a ball and place in a lightly greased large mixing bowl., turning it to coat well. Cover and let it rise till double in volume.
6. Punch the dough back
7. Roll out to about 1/2 inch thickness. Cut out doughnuts using a doughnut cutter. Place the doughnuts on parchment lined baking sheets, leaving at least 1” space between them.
8. Re-roll the scraps and cut out more doughnuts. Take care to not over knead the scraps, the dough will get tougher to roll.
9. Let them rise for about 20 minutes or till almost double in size and then bake them at 400F for about 7 minutes or until golden in color. ( Time will vary upon oven and where you live)
10. Allow to cool slightly and then dip them in the chocolate ganache for a spectacular glaze.

The Glaze

1. Heat the cream until scalding, pour over the chocolate and mix gently without creating air bubbles.
2. Once all the chocolate and cream comes together add in the butter, mix and allow to cool, covered.