Preheat your oven to 350°F.
Lightly coat two 6-cavity donut pans with olive oil.
In a large bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs until frothy, then add the sugar and whisk until incorporated.
Whisk in the yogurt, olive oil, milk, and vanilla.
Fold in the dry ingredients.
Use a large spoon or a pastry bag fitted with a large plain tip to fill the donut pans.
Bake for 10 minutes or until springy to the touch.
Allow to cool in the pans, and then glaze if desired.
For the glaze, place 5 ounces of the chocolate in a small, microwave-safe glass bowl and melt at 50 percent power for 3 minutes; repeat if needed until the chocolate is almost fully melted.
Add the last ounce of chocolate and let sit on the counter for 2 minutes to cool down; then stir until smooth.
Stir in the olive oil until fully blended.
Dip the top of each donut into the chocolate and then place on a cookie sheet to firm up.
Add Recipe
