Step 1

Flour and grease a 10-cup bundt pan. Set aside until needed.

Step 2

Preheat the oven to 325 degrees F.

Step 3

Add the butter and 4 ounces of chocolate to the top of a double boiler (or bowl set on top of a saucepan) over simmering water. Stir occasionally until the chocolate and butter has melted. Remove the pan from the heat and stir until smooth.

Step 4

Add the cocoa and hot coffee to the butter mixture. Stir until smooth and well combined.

Step 5

Add the granulated sugar and brown sugar and whisk to combine.

Step 6

Add the oil and whisk to combine.

Step 7

Add the eggs one at a time, whisking until combined. Scrape the sides and bottom of the bowl between each addition.

Step 8

Add the Greek yogurt and vanilla to the mixture and whisk until incorporated.

Step 9

Add the flour, baking powder, and salt to a large bowl and whisk to combine..

Step 10

Slowly fold the flour mixture into the chocolate mixture just enough to combine. Don't overmix! It's okay to see a few specks of flour.

Step 11

Fold the remaining chopped chocolate into the batter.

Step 12

Pour the batter into the prepared pan.

Step 13

Place the bundt pan on the center rack of the preheated oven and bake for 1 hour 10 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs,

Step 14

Remove the pan from the oven and place it on a wire rack to cool in the pan for 10 minutes.

Step 15

Invert the cake onto the wire rack and allow it to cool fully.

Step 16

Heat the heavy cream in a small saucepan (or microwave-safe bowl) and heat until very hot. Do not scald the cream or let it boil.

Step 17

Add the chocolate chips to a small bowl, then pour the heated heavy cream over the chocolate chips and let sit for 5 minutes. Do not stir.

Step 18

After 5 minutes, stir the chocolate mixture until smooth.

Step 19

Drizzle the chocolate ganache over the top of the cake.

Step 20

Serve with homemade whipped cream or vanilla ice cream.