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.