1. Preheat the oven to 180°C (350°F). Line a 9×5 inches (23x12cm) loaf tin* with baking parchment and grease lightly. Set aside.

2. Add both sugars and the oil to a large bowl and mix on high for several minutes until light and fluffy. Add the eggs separately and mix well after each addition. Next, add the vanilla extract and mix in. Combine flour with cocoa powder, baking powder, instant espresso powder, and salt. Add this mixture together with the buttermilk to the large bowl and mix until just combined. Add the chopped chocolate and fold in.

3. Transfer the batter to the prepared loaf tin and bake the cake for about 60-70 minutes or until a wooden skewer inserted into the cake comes out clean. Take the cake out of the oven and let cool down for some time inside the baking tin, then lift the cake out of the tin with the help of the baking parchment. Let cool down completely on a wire rack.

4. For the glaze, chop the chocolate finely and add it to a microwave-safe bowl. Add coconut oil and heavy cream and melt the chocolate in the microwave. Use a low setting and stir the mixture from time to time, so the chocolate does not get too warm. You want a smooth chocolate sauce with no visible chocolate pieces. Let cool down again so the ganache can thicken. Pour the ganache over the cooled cake and let it set completely before cutting the cake into thick slices.