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Butter your Bundt very very well.
Preheat your oven to 190C/370F.
Combine the mayo and sugar together in a large bowl till you have a nice smooth mixture, then stir in the vanilla extract and Kahlua.
In another bowl, whisk the flour, cocoa powder, coffee, salt, and baking soda together well.
Add the dry ingredients to the mayo mixture, along with the water in alternate turns, till it's well-combined.
Stir in the chocolate chunks.
Spoon/pour into the very well-buttered Bundt pan and bake for 40-45 minutes.
Poke the middle of the cake with a cake skewer; if it's clean, the cake is done.
Let it cool in the pan for 10 minutes, then turn out onto a wire rack to get completely cool.
For the icing, combine the mayo, cocoa powder, and milk together in a metal bowl over a saucepan of simmering water.
Gradually stir in the icing sugar, and whisk/beat very well till smooth and glossy.
Take it off the heat, cool for a minute, then stir in the vanilla and yoghurt.
Place the cake onto a serving platter, and let the icing wend its way over the cake.
Decorate with sprinkles.