Adapted from More Home Cooking – I rearranged the method a bit and increased the cocoa – I’m sure Laurie wouldn’t mind.
3 oz. semisweet chocolate (or about 2/3 cup chocolate chips)
1/4 cup (60 mL) butter
2 large eggs
1 1/2 cups (375 mL) plain yogurt
1 tsp. (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 cup (250 mL) sugar
1/4 cup (60 mL) cocoa
1 tsp. (5 mL) baking powder
1 tsp. (5 mL) baking soda
1 cup (250 mL) chocolate chips
Preheat the oven to 350F and spray a Bundt pan well with nonstick spray.
In a small pan, melt the chocolate and butter. In a large bowl, stir together the eggs, yogurt and vanilla. Cool the chocolate mixture slightly and stir into the yogurt mixture.In a small bowl, stir together the flour, sugar, cocoa, baking powder and baking soda; stir into the wet ingredients, then stir in the chocolate chips (nuts would be good too).
Scrape into the Bundt pan and bake for 40-45 minutes, until the top is cracked and springy to the touch. Let cool for a few minutes, then turn out onto a wire rack (do this while it’s still warm – it will come out easier) to cool.