Espresso & Black Cocoa Pound Cake

Combine 8 tablespoons of softened butter with 1 cup of granulated sugar and mix until fluffy

Add 2 teaspoons of vanilla extract, 1/3 cup of whole milk greek yogurt and 3 large eggs and mix until fully combined

Add 1 cup of all purpose flour, 2/3 cup of black cocoa, 1 tablespoon of espresso powder, 1/2 teaspoon of salt and 3/4 teaspoon of baking powder and mix until mostly combined

Add 1/2 cup of strong coffee and carefully mix until fully incorporated

Transfer the batter into a well greased 6 cup bundt pan or a 4.5"x8.5" loaf pan (the pan should be about 80% full) and bake in a 325 degree oven for 40-50 minutes or until a toothpick will come out of the center clean

Transfer the pan onto a cooling rack for 5 minutes and then transfer the cake directly onto the cooling rack to cool fully before glazing

When the cake is ready to glaze, make the chocolate ganache by pouring 1/4 cup of hot heavy cream over 1/3 cup of chopped semi-sweet chocolate. Let the mixture sit for 5 minutes and then stir until smooth and glossy

Drizzle the cake with chocolate ganache and enjoy!

Store in an airtight container at room temperature