• Preheat your oven to 350°F / 180°C. Butter your bundt pan generously, then add a couple of tablespoons of cocoa powder to the pan and shake around to coat. Tap out the excess and set aside.
• In a small pot over medium heat, combine the butter, water, salt, and cocoa powder. Let the butter melt, and whisk the mixture together. Remove from the heat.
  1 cup butter, ⅓ cup cocoa powder, 1 cup water
• In a large bowl, sift together the flours, salt, sugar, and baking soda.
  1 teaspoon salt, 1 cup all purpose flour, 1 cup whole wheat pastry flour, 1 ¾ cups granulated sugar, 1 ½ teaspoon baking soda
• Pour in half of the cocoa mixture, and stir to combine, then the other half.
• Add eggs, one at a time, and stir until well combined.
  2 large eggs
• Lastly, add the yogurt and vanilla extract.
  ½ cup plain full-fat yogurt, 1 teaspoon vanilla extract
• Pour cake mixture into your prepared bundt pan, and set in the oven. Bake for 40 - 45 minutes, until a cake tester comes out clean.
• Let the cake cool in the pan for about 5 minutes, then carefully invert onto a wire rack and let cool completely. Don't stress if it doesn't come out perfectly, the ganache will cover up any flaws!

Make ganache

• Finely chop chocolate, then put it in a small bowl together with the honey.
  4 ½ ounces dark chocolate, 1 Tablespoon honey
• In a small pot heat the cream and sugar until just barely boiling - the sugar should be dissolved.
  ½ cup heavy cream, 1 Tablespoon sugar
• Pour the hot cream over the chocolate, and stir to combine. Let the ganache cool to thicken just slightly, 5 or so minutes.
• Place the cooled bundt cake on a plate or serving tray, then spoon the ganache over the top. You can give it a bit of a shake to get the ganache to pour down the sides.
• Allow the cake to rest while the ganache sets up, about one hour. You can speed this up by putting the cake in the fridge for about 20 minutes if you prefer.
• Serve slices of cake with loosely whipped cream.