• 3 ½ cups (525 g) self-raising flour
• 2 teaspoons (14 g) baking soda
• ½ teaspoon (4 g) salt
• 1 teaspoon (8 g) baking powder
• 1 cup (100 g) cocoa powder
• 2/3 cup (170 ml) sunflower oil
• ½ cup (125 g) unsalted butter, at room temperature
• 1 ½ cups (390 g) sugar
• 2/3 cup (120 g) soft light brown sugar
• 3 medium eggs, at room temperature
• 1 tablespoon (10 ml) vanilla extract
• 2/3 cup (190 g) strained Greek yogurt
• 2/3 cup (170 ml) milk
• 1 1/3 cups (335 ml) hot coffee

For the glaze

• 1/2 pack (90 g) dark chocolate couverture, 70% cocoa
• 2/3 cup (180 ml) heavy cream