Preheat the oven to 170ºC (fan bake). Grease a 20cm cake tin and line the bottom with baking paper.

In a mixing bowl, start by whisking together the hot coffee and cocoa powder until it is silky and glossy. Allow to cool to room temperature (5-10 mins).

Whisk in the oil, sugar and egg until combined and glossy.

Sieve in the baking soda, baking powder, salt and plain flour and mix until just just incorporated. Switch to a spatular or wooden spoon and gently fold in the yogurt then pour the cake batter into the cake tin. Tap the tin on the side of your bench a few times to allow any air bubbles to release.

Bake for 30 minutes or until the cake is beautifully cooked, it should spring back when you press on the top. Pop a skewer/knife into the middle, if it comes out clean or with just a few crumbs it is ready.

Allow to cool for 10-15 minutes in the tin then flip the cake out onto a sheet of baking paper and allow to cool fully. Cooling the cake upside down will give it a lovely level top ready for decorating.

Break up the chocolate and place into a large heatproof bowl along with the butter. Gently melt together over a bain-marie while stirring with a spatular until fully melted. (Alternatively you can melt the butter and chocolate in the microwave in 30 second increments mixing in between each).

Once almost fully melted, remove the bowl from the heat and continue mixing until fully melted. Slowly pour in the cream while stirring with a spatular until incorporated and glossy.

Allow to cool completely until the ganache thickens, ideally at room temperature but you can pop it into the fridge if you don’t have the time. Just make sure to give it a mix every 10 minutes or so to help it cool evenly.

Place the cooled cake onto a plate or cake board.

Top with the chocolate ganache and use the back of a spoon or an off set spatular to rustically lather over the top of the cake.

Use a peeler to shave chocolate curls onto the top of the cake to decorate then enjoy! This cake is best kept and enjoyed at room temperature. You can absolutely store it in the fridge, just remove it 30-60 minutes before serving.