Start by heating the butter, cocoa and coffee in a small pot. Heat until the butter is melted and whisk until smooth and free of lumps. Leave aside and allow to cool for about 10 minutes.

In another bowl, combine the flour, baking powder, salt, sugar and bicarbonate of soda / baking soda.

Once the chocolate mixture has cooled, mix it into the flour combination and mix it well.

Whisk the eggs, vanilla extract and plain unflavoured yoghurt in a separate bowl and pour into the flour and chocolate mixture, combine with a whisk or hand held beater and mix well.

Pour this mixture into a greased and lined 9x5 inch / 23x13 cm loaf pan and bake at 375°F / 180°C for 45 to 50 minutes until a skewer inserted comes out clean.

Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely before frosting with the ganache.

Make the ganache while the cake cools.

Heat the heavy / whipping cream in a pan. Add dark chocolate chips or blocks and whisk until the chocolate is melted and incorporated. Remove from the heat. As the ganache cools, it will thicken