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Heat the oven to 180C/160C fan/ gas 4 and butter a 12-16 silicone doughnut moulds with cake release. Put the butter and sugar in a large bowl and beat using a whisk or electric beaters until pale. Beat in the egg. Tip in the plain flour, baking powder, cocoa powder, ¼ tsp salt, milk and vanilla, and mix well.
Spoon into the moulds and bake the doughnuts for 10-13 mins. They should be starting to come away from the edges of the moulds.
Remove from the oven and turn the moulds upside down on a cooling rack. After about 2 mins, carefully remove the doughnuts from the moulds. Leave to cool completely. If you have more mixture, repeat to use it up.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, or microwave in 5-second blasts until smooth. Dip the tops of the doughnuts into the chocolate, and place them chocolate-side up on a large tray.
Melt the white chocolate using the same process as before. Drizzle three concentric circles of white chocolate on the doughnuts, working from the inside to the outside and following the shape of the doughnut. While the white chocolate is still wet, use a cocktail stick to carefully drag the inner circle out to make the points of the spiders web. Leave the chocolate to set fully before serving. Best eaten on the day but will keep for up to two days in an airtight container.