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Preheat the oven to 180c/ 350f/ gas mark 4.
Grease + line 2 x 9″ loose bottomed cake tins or 1 x deep 9″ springform cake tin.
In a large mixing bowl whisk together the flour, the caster sugar, cocoa, baking powder, bicarbonate of soda and sea salt.
In a large measuring jug whisk together the oil, milk, yoghurt, eggs and vanilla.
Pour the wet mixture into the dry ingredients and mix together. Fold in the hot coffee and divide between the tins/ or pour into one tin.
If baking 2 cakes, bake for around 25 minutes. If baking 1 large cake bake for around 35 minutes. Check the sponge with a skewer or toothpick to make sure it is cooked all the way through. Leave to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely. Then decorate however you like.