To make a taller cake, I used a deep 7 inch round cake pan. Grease and line it with parchment paper. Preheat your oven to 175C.

Add the cocoa powder, instant coffee and salt in a medium-large bowl. Set aside.

In a small microwave-safe bowl, warm up the milk. Once it is hot, slowly pour this in a steady stream into the cocoa powder mixture, stirring with a whisk continuously. This will avoid lumps and result in a smooth, homogenous mixture.

Add the sugar and yoghurt into this and stir until the sugar is dissolved.

Now add the vinegar, vanilla, orange zest, orange juice and oil. Stir until combined.

Sift the whole-wheat flour, baking powder, baking soda and cornflour and gently fold with a spatula till you no longer see any dry flour.

Pour this mixture into the prepared cake pan, tap the pan on the kitchen counter to release any air bubbles and bake at 175C for roughly 50-55 minutes or until a skewer inserted in the middle comes out clean.

Let the cake cool down completely inside the pan on a wire rack before removing and slathering with ganache.

Heat the cream in the microwave in a microwave-safe bowl or on the stove in a heavy bottom saucepan, just until it simmers. Add the chopped chocolate and let it sit for 5 minutes. Stir to combine and leave it at room temperature for an hour or two till it is thick enough to spread on top of the cake.