• Preheat oven to 350°F/177°C. Spray a 10x5 loaf pan with vegetable spray. Line the pan with parchment paper that hangs over both sides of the pan. Lightly spray the parchment paper with vegetable cooking spray or vegetable oil.
• Add the chocolate to a microwave-safe bowl. Microwave for 30 seconds. Then repeat in 10-second increments until the chocolate is melted. Set aside to cool slightly.
• Dry Ingredients: Combine in a large mixing bowl the flour, cocoa, salt, and baking powder/soda. Stir to combine.
  
• Wet Ingredients: In a smaller bowl, combine the vegetable oil, warm water, and sugar. Stir vigorously to dissolve most of the sugar. Then stir in the yogurt. Stir in the melted chocolate. Optional: Add up to a tablespoon of vanilla extract if you'd like.
• Pour the chocolate mixture into the flour mixture. Stir until combined. Use a whisk and stir until the mixture is free of large lumps of flour.
  
• Pour the batter into the prepared pan. Bake for 80 to 90 minutes until a toothpick inserted in the middle comes out mostly clean. A few crumbs are ok.
  
• Allow the cake to cool for about 10 minutes before removing it from the pan. Serve warm or store the cake at room temperature for up to 3 days or in the fridge for up to 10 days.

For the Chocolate Ganache

• Add chocolate chips to a heat-safe bowl.
• Heat the cream in a microwave-safe bowl for approximately 20 seconds (until hot but not boiling). Pour this over the chocolate chips then cover with a plate. Let it sit for a minute or two for the chocolate to melt. Stir to combine.
  
• Drizzle the ganache over warm chocolate loaf. (Note: allowing the ganache to cool slightly will make it thicker and create more visual appeal).
• Let the loaf set for another 10 minutes, then it's ready to be served.
• Store the loaf in an airtight container at room temperature for up to 2 or 3 days or in the fridge for up to 10 days. You can freeze this loaf for up to 2 months.