Lingkan Reang
Melt chocolate and set aside to cool. Preheat oven to 175°C and line a 9x5 loaf tin with baking paper.
Beat butter and sugar until creamy, then add yogurt, vanilla, and eggs, mixing gently.
Stir in melted chocolate, then sift and fold in flour, cocoa, baking soda, and salt.
Gradually add hot water, folding gently to avoid lumps, and mix until smooth.
Pour batter into prepared tin and bake for 1 hour, covering with foil after 40 minutes to prevent over-browning.
Cool completely before removing from tin and slicing, store at room temperature or refrigerate for longer freshness.