• Preheat the oven to 350℉. Grease a 10-cup Bundt pan with melted butter or nonstick cooking spray, being sure to grease all crevices.
• In a medium saucepan set over medium heat, melt butter completely, then add cocoa powder, water, vanilla, and instant coffee. Stir to combine, then remove pan from heat and set aside.
• To a large mixing bowl, add flour, sugar, and baking soda. Whisk well to combine. Pour in butter/cocoa mixture, and stir well to combine.

  Add eggs and Greek yogurt and stir again to fully incorporate the eggs. *If the mixture seems too thick, you can add another 1-2 tablespoons of water.
• Pour batter into prepared bundt pan. Bake in preheated oven for 40-50 minutes, or until a toothpick inserted into the cake comes out dry, or with a few moist crumbs.
• Allow the cake to cool in the pan for at least 40 minutes before turning it out to cool completely.

For Chocolate Ganache Glaze

• While the cake is cooling, assemble the glaze.

  Add chocolate chips and butter to a microwave-safe bowl. Microwave on high power in 20 second intervals, stirring after each interval, until mixture is melted and smooth.
• Whisk together melted chocolate mixture, milk, and powdered sugar until well combined, then stir in the sea salt.
• Transfer the cool cake to a wire rack set over a sheet pan. Drizzle chocolate ganache generously over the top of the cake.