Preheat the oven to 170°C/325°F/gas mark 3. Grease and line four 18cm layer cake tins and set aside.

Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk.

Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

Distribute the batter evenly amongst the four cake tins and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Beat the icing sugar the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not over beat, as it can quickly become runny.

Preheat oven to 190°C. Grease donut pan with olive oil and set aside.

Combine milk with lemon juice set aside for 5 minutes.

Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.

In small separate bowl, combine olive oil, eggs, and milk/ lemon juice mixture. Whisk together until thoroughly combined.

Add the wet ingredients to the dry ingredient mixture, and whisk until smooth.

Use a piping bag to pipe the batter to evenly distribute batter into your donut pan.

Bake donuts for 10-12 minutes or until they lightly spring back when pressed.

Remove from pan immediately and allow to cool completely on a wire rack.

To make the dark chocolate glaze; place the finely chopped chocolate in small heatproof bowl. Scald cream (heat until just below boiling point), then over chocolate and allow to sit for a minute and a half.

Using a whisk, slowly begin to incorporate cream into chocolate—starting in centre of the bowl—until mixture comes together and is very shiny and smooth.

Dip tops of donuts into the ganache and set aside on wire rack to set.

Dab a blob of icing on a cake stand/platter, and place the first layer of cake on top of the blob.

Evenly spread about a quarter of the icing on top, and place the next layer of cake on top, pushing down gently. Repeat the cream cheese and cake routine until you have no cake layers left.

Spread a thin layer of the remaining cream cheese over the entire cake, and put in the side for about 30 minutes to set.

Spread the remaining cream cheese over the cake, and place the donuts around the cake as you desire, before the cream cheese sets.