Hi, Sorry to keep asking questions on this so long after the post. I just tried chocolate doughnuts this past Saturday. I used two tablespoons of black cocoa (the only cocoa I had in the house). The chocolate flavor wasn't very strong right out of the oven but grew stronger after 24 and 36 hours. I'd like to get the chocolate hit right away. Would melting chocolate and mixing it in with the batter help this? Would making the batter and then letting it rest for 12 or 24 hours help? Thanks

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