Instructions

1. Preheat the oven to 165°C (330°F).
2. Dissolve the instant coffee powder in the hot water.
3. Measure the flour, cocoa, baking powder, baking soda and salt into a mixing bowl and whisk everything together to aerate the mixture. Alternatively, sift these ingredients.
4. Using the KitchenAid, beat together the butter and sugar until light and fluffy and doubled in volume. Beat in the vanilla extract and coffee.
5. Add one egg at a time, together with a tablespoon of the dry ingredients. Beat until well incorporated before adding the next egg.
6. Add the rest of the dry ingredients together with the natural yoghurt. Beat until you have a thick and smooth mixture and everything is well incorporated.
7. Butter and flour a cake tin. If you are using a bundt tin, I recommend using a non-stick baking spray, followed by a light dusting of flour.
8. Fill the tin with the batter and bake for 50-60 minutes, or until a skewer inserted in the middle of the cake comes out clean.
9. Leave the cake to cool on a cooling rack for about 5 minutes before carefully removing the cake from the tin.
10. Leave the cake on the wire rack to cool completely.