Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Fill a pan halfway with water and bring to a boil

Line the bottom of a nonstick baking pan with parchment paper

Place <quantity>125<unit>g</unit></quantity> of dark chocolate and <quantity>125<unit>g</unit></quantity> of butter in a bowl, place over simmering water and melt in a water bath

Place <quantity>110<unit>ml</unit></quantity> of cold filtered coffee and <quantity>54<unit>g</unit></quantity> of cocoa powder in a bowl and mix

Add the melted chocolate with butter and mix until well combined

Add <quantity>2</quantity> eggs and mix

Add <quantity>80<unit>g</unit></quantity> of plain yogurt and mix

Add <quantity>180<unit>g</unit></quantity> of sugar and mix

Add <quantity>145<unit>g</unit></quantity> of all-purpose flour and a pinch of salt

Add <quantity>3<unit>g</unit></quantity> of baking soda and <quantity>3<unit>g</unit></quantity> of baking powder

Mix until well combined

Pour the batter in the lined baking pan

Bake for 30m until the top rises and looks matte, or until a toothpick comes out clean

Place <quantity>114<unit>g</unit></quantity> of cream and <quantity>18<unit>g</unit></quantity> of sugar in a saucepan over medium heat

Bring to boil and stir until the sugar is completely dissolved

Pour the cream over <quantity>150<unit>g</unit></quantity> of dark chocolate and <quantity>18<unit>g</unit></quantity> of butter. Mix until chocolate and butter are melted and well combined. Set aside

Spread the ganache on the cake at room temperature

Garnish with cacao nibs. The chocolate cake is ready

Enjoy!