Preheat the oven to 325 degrees and prepare your donut pan with nonstick spray.

In a big bowl, whisk the flour, brown sugar, unsweetened cocoa, baking powder and the salt together. If done well, it should have hardly any white showing.

In a medium bowl, beat the eggs. Mix in the cream, the oil and the rum extract.

Pour the egg/cream mixture into the dry ingredients.Stir just until incorporated making sure to scrape down the sides. Don't over mix.

Using a seal-able sturdy baggie (freezer bags work well because they are sturdy), spoon the mixture into the bag. Seal. Snip one corner on the bottom and slowly pipe the dough into a prepared donut pan, filling each donut well about ⅔ full. You should be able to get 12 donuts - though if I use too much dough, I often can only get 10..

Bake for 8-10 minutes. Allow them to cool in the pan for 2 minutes before removing them to a cooling rack to cool before glazing.

Allow the donuts to cool completely before adding the ganache glaze.

While the donuts are cooling you can begin making it.

Using a double boiler, (a double boiler is the only way I've really had this come out perfect) - fill the bottom pot with about ¾ inch of water. Bring to a boil and then lower heat to low. Put the top pot on the double boiler.

Put the 8oz of chocolate in the top pan with the butter and stir until melted. Add the rum extract and the cream. Stir until fully incorporated. The ganache should be shiny and smooth.

Drizzle the warm glaze over the donuts.

Enjoy!