Preheat your oven to 350 degrees. Brew 1 1/2 cups of coffee. While the coffee is brewing, butter (or spray with cooking spray) the bundt pan and then dust with cocoa powder. Do this well to ensure the bundt cake will come out of the bundt pan.

In a large mixing bowl combine the eggs, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add the cooled coffee, cocoa powder and whisk with vigor until the batter is smooth and free from lumps. Add the flour, baking soda and salt, and whisk vigorously some more until batter has just combined, for about a minute or two.

Pour the batter into your prepared bundt pan and bake for about 45 minutes. Allow the cake to cool in the pan completely, for at least 30 minutes before flipping and removing from your bundt pan.

Place the chocolate pieces in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir until all of the chocolate is melted and the mixture is smooth. Set aside.

Cook the sliced strawberries, sugar, and balsamic vinegar in a medium pan on med-high heat for about 9-10 minutes stirring occasionally. When the sauce is the consistency of maple syrup on the back of your spoon, it's ready. Remove from the heat and allow to cool.

Drizzle the chocolate ganache on the cooled bundt cake. Then, pour the balsamic strawberry sauce on top of the ganache, allowing the cooked strawberry chunks to fall as they may and sprinkle on some chocolate shavings. Serve with fresh sliced strawberries if desired.