Preheat oven to 350. Grease a medium sized loaf pan, 8 1/2 x 4 1/2

In the microwave or over a double broiler, melt the chocolate chips until smooth. Set aside.

In a small bowl, mix 6 Tbsp cocoa powder and 2 Tbsp canola oil until smooth. Set aside.

With a standing mixer or hand held mixer beat butter until light and fluffy. Add in brown and white sugar and beat until well combined.

Add in eggs, 1 at a time, mixing after each addition.

Add in both melted chips and cocoa powder mixture, beating just until blended.

In a medium bowl, sift together flour, baking soda, salt, and espresso powder.

Gradually add dry mix to the wet mix alternately with greek yogurt, beginning and ending with flour mixture. After each addition, beat at a low speed, just until blended.

Slowly pour in hot coffee, beating at a low speed just until combined. Stir in vanilla.

Pour into a greased medium sized loaf pan.

Bake for 50-60 minutes, or until cake tester comes out clean.

With a standing mixer or hand held mixer, beat heavy cream until soft peaks begin to form. Add in vanilla and powdered sugar and beat just until it reaches the consistency of store-bought whipped cream.

Over a double broiler, melt chocolate, espresso powder, and heavy cream until melted.

I opted to drizzle the ganache, but feel free to pour it over the top of the pound cake while it's cooling if you want each slice to have a thick ganache coating.

Slice pound cake and top with berries, ganache, and cream.

Enjoy!