Chocolate Yogurt Cake

Adjust oven rack to lower middle of oven and heat to 350 degrees.

Mash 1 tablespoon butter with 1 tablespoon cocoa powder together to form a paste and brush to coat a 12-cup tube pan.

Combine cocoa and chocolate in a large bowl. Pour boiling water over the chocolates and let sit for 5 minutes. Whisk chocolate mixture until smooth and let come to room temperature. When cool, whisk in yogurt.

In a separate bowl, whisk dry ingredients.

Beat butter, sugar, and vanilla in the bowl of an electric mixer using the paddle attachment and beat on medium until pale and fluffy, about 6 minutes. Add eggs, one at a time, beating until each is incorporated. With the mixer on low, add the flour mixture alternately with the chocolate/yogurt beating between each addition as follows: add 1/3 of the flour mixture, followed by 1/2 of the chocolate/yogurt, then 1/2 the remaining flour, the rest of the chocolate/yogurt, and finally, the remaining flour mixture. Spoon into prepared pan and smooth the top. (My tube pan is smaller than 12-cup; I usually have enough batter for the tube pan and a short loaf in a bread pan.) Bake until a toothpick inserted in the center brings out moist crumbs ~45-50 minutes for the tube pan, less for the short loaf.

Allow to cool in the pan for about 10 minutes, then turn out and finish cooling on a wire rack.

For the ganache topping: bring cream to a bare simmer in a very small pan. Pour over the chocolate chips and allow to sit for a few minutes. Whisk until smooth. Spoon over the top of cooled cake.