Irresistible Chocolate Cake

Recipe by Mirj2338
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 350 degrees.
  • Blend together 1 cup sugar, cocoa powder and 1/2 cup yogurt.
  • In another bowl, cream butter with 1 cup sugar.
  • Beat eggs, one at a time, into creamed butter.
  • Then beat in cocoa mixture.
  • In a separate bowl, sift together flour, salt and baking soda.
  • Add flour to butter cocoa mixture, alternating with remaining 1/2 cup of yogurt into which the Kahlua has been blended.
  • Fold in chocolate chips.
  • Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder.
  • Bake for approximately one hour or until tester comes out clean.
  • Cool cake on a rack before removing from pan.
  • For the Glaze---------------.
  • Break chocolate into bits.
  • Place double boiler over, not in, a pan of hot water.
  • Add chocolate, cream, butter and Kahlua.
  • Cover tightly and heat for a few minutes, stir until completely melted and smooth.
  • Transfer to stainless steel bowl and cover.
  • Keep at room temperature.
  • Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center.
  • Refrigerate until glaze is firm.
  • Then repeat with remaining glaze.
  • Refrigerate again to allow second layer of glaze to firm up.
  • Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate coffee bean or pecan or walnut half.
  • Or just accent with fresh flowers in center and around the sides.
  • Best served the next day.