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Preheat the oven to 160°C fan/180°C/gas 4. Whisk the yogurt, olive oil and sugar together; when smoothly incorporated, beat in the eggs one at a time.
Gently fold in the self-raising flour, baking powder, cocoa powder and rosemary, taking care not to over-mix. Stir in the milk, then transfer the mix to a lined 900g loaf tin.
Scatter the chocolate chunks all over the cake mix, and use a teaspoon to gently stir them into the top layer of the cake. (They will try to sink, so don’t stir vigorously, this is more to half-cover them with a thin layer of cake batter.)
Transfer to the oven and bake for 45–50minutes, until firm to the touch and a skewer inserted comes out clean (less any chocolate chips that you hit).
Let the cake cool on a wire rack. Once cool to the touch, you can start on the ganache: heat the double cream in a saucepan until just under boiling, along with one sprig of rosemary. Tip the finely chopped or blitzed dark chocolate into a large bowl and pour the hot cream over the top, removing the rosemary. Let it sit for two minutes, then whisk quickly until smooth and glossy.
Spread the ganache over the cake and place the remaining rosemary sprig on top. Serve once the ganache has set: the cake will keep well in an airtight container in a cool room for 2–3 days.