• Preheat the oven to 160°C (320°F).
• Combine all the dry ingredients in a bowl and set aside.
• Add the vegetable oil and dark chocolate to a pan and gently heat until the chocolate melts.
• Add the instant coffee and hot water to the same pot and mix well.
• Crack the eggs into a separate bowl and whisk gently. Add the eggs to the chocolate-coffee mixture and mix well.
• Add the vanilla extract to the same pot and stir gently to combine.
• Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined — there should be no lumps or air pockets.
• Pour the batter into a 9 x 5 inch loaf tin lined with baking paper, and give the tin a gentle tap to release any trapped air.Bake at 160°C (320°F) for exactly 55 minutes.
• Remove the cake from the oven and leave it in the tin for about an hour, or a bit longer if you’re in a warmer environment.
• Once the cake has cooled, remove it from the tin and place it in the fridge for around two hours. This helps remove any remaining warmth — especially important if you're going to pour ganache over the top.

Make Ganache

• Use a hot water bowl and place a pyrex or heat resistance bowl in it
• Then add the thicken milk (heavy cream) in it along with the melting chocolate
• Mix until chocolate are completely melted and make a flow.
• Now the ganache is ready
• Now remove the top crust from the cake and turn it upside down.
• Pour the ganache over the cake, letting it gently drip down the sides. The ganache is thick enough that most of it will stick nicely to the cake. Refrigerate for another hour or two before serving.