• Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a 9x5 inch pan with parchment paper with a bit of overhang on each of the longer sides. This will make removing the loaf from the pan easier.
• In a small bowl, whisk together the instant coffee granules and water (if using) until the granules have dissolved. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In a separate medium bowl, whisk together the brown sugar, granulated sugar and eggs until smooth and combined. Add the vegetable oil, yogurt, milk and coffee mixture (if using). Whisk until combined and smooth, but be careful not to overmix.
• Add the dry ingredients into the wet and fold together with a rubber spatula until combined. Pour the batter into your prepared loaf pan, and bake for 55-60 minutes until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs. Start checking the loaf at 45 minutes (all ovens differ) and check every 5 minutes thereafter.
• Let the loaf cake cool in the pan for 10 minutes, then carefully remove from the pan using the parchment paper overhang and place on a cooling rack to cool completely.

Chocolate Glaze

• Once the loaf cake has cooled to the desired temperature, make the glaze.
• Place your chocolate chips in a heat proof bowl. Set aside.
• Heat the heavy cream over low-medium heat on the stovetop until it begins to simmer and bubbles form at the edges of pan. Remove from the heat and pour the warmed heavy cream over the chocolate chips. Let this set for 5 minutes.
• Then, add the teaspoon of vegetable oil and whisk until smooth and shiny. Allow to cool slightly, 2-3 minutes. Pour the glaze over the cake, slice and enjoy!