Sift together the flour, baking powder, cocoa powder and salt .
Take the butter and chocolate in a large mixing bowl and pour the coffee (or water) over. Allow to rest for a minute or so. Whisk till smooth.
Add the coconut sugar now, whisk till sugar dissolves. Allow to cool.
Add the eggs one by one and the vanilla extract, whisk till incorporated.
Now add the flour mixture to the wet ingredients, gently mix to form a smooth batter.
Pour the batter into a 8inch greased pan lined with parchment paper.
Bake for 40-45 minutes or till skewers inserted come out clean .
Allow to cool to room temperature.
For the Ganache
Take the chocolate, heavy cream and butter in a bowl and heat over a double boiler, stirring occasionally till you have a smooth ganache. Add a little confectioners sugar if you want it sweet.
Refrigerate for 15 odd minutes.
Assembling the cake
Gently cut the cake into two thick halves. Coat the upper surface of the top half with the chocolate ganache. Repeat for the upper surface of the second half. Spread the remaining ganache over the sides.
Refrigerate for at least 30-60 minutes before slicing.