Preheat your oven to 180 ºC and lightly grease a loaf tin.
In a large bowl, mix the butter and the sugar.
Add the eggs and vanilla esence and mix well. Add the yogur and mix for a few more minutes.
Fold the flour until it’s all well combined.
Using a spoon (or ice cream scoop), put half of the batter in the tin, leaving some space in between for the chocolate mix.
Incorporate the raw cacao and milk to the remaining batter.
Add chocolate batter on and between vanilla mix in the loaf tin. Swirl the batter with a toothpick in order to get the marble effect.
Bake for 30 minutos.
Let it cool completely before spreading the ganache.
Ganache:
Heat the cream in a saucepan at medium heat until it simmers.
Once it simmers, pour on the chocolate without stirring. Let it rest for a few minutes.
Whisk until you get an even consistency.
Let it rest to room temperature.
Spread the loaf cake with the ganache and enjoy!
Notes
STORAGE: It lasts for around 3 days in the fridge. I recommend keeping it cool mainly because of the ganache, although it could last a day at room temperature.