Preheat oven to 180 degrees. Grease and flour an 8 inch pan.

In a large bowl, whisk the eggs, labneh and sugar till smooth. Whisk in the oil and vanilla.

Add the coffee and cocoa powder and whisk till smooth.

Sift in the ingredients from flour to salt, and fold till all moist. Pour into prepared pan.

Bake for 35-40 minutes till skewer inserted comes out clean. Cool in pan for 5 minutes before flipping onto a cooling rack. Cool completely.

For the ganache, scald the cream, do not boil. Add the chocolate chips and keep it undisturbed or five minutes.

Mix well till combined and allow to cool completely.

Spread on top of the cake once both are cool. Slice and serve.