Grease 2 x 8 inch (20cm) cake pans with butter, then line the base with parchment paper.
Preheat the oven to 180C°/350°F (160°C fan).
Dry ingredients: Combine flour, baking soda (bicarbonate of soda), baking powder and salt in a large bowl.
Wet ingredients: In a separate bowl or measuring jug add sugar and oil. Give it a good whisk until smooth. Add the yogurt, vinegar, milk and hot coffee and whisk until well incorporated.
Combine the wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients.
Whisk until just smooth. Do not overmix.
Bake: Pour the batter into two 8 inch (20 cm) pans evenly. Tap the pans a few times on the table to release air bubbles.
Bake on the middle rack of your oven for 25 to 30 minutes or until a toothpick inserted into center comes out clean, or with a crumb or two attached. Start testing after 25 minutes to avoid over-baking.
Cool: Cool cakes for 10 minutes in pans on a wire rack. Loosen edges by running a blunt edged butter knife or offset spatula along the sides.
Turn cakes out onto cooling racks. Cool for at least another hour before filling, frosting and decorating with the chocolate ganache.