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1
Preheat oven to 350 degrees.
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2
Blend together 1 cup sugar, cocoa powder and 1/2 cup yogurt.
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3
In another bowl, cream butter with 1 cup sugar.
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4
Beat eggs, one at a time, into creamed butter.
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5
Then beat in cocoa mixture.
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6
In a separate bowl, sift together flour, salt and baking soda.
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7
Add flour to butter cocoa mixture, alternating with remaining 1/2 cup of yogurt into which the Kahlua has been blended.
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8
Fold in chocolate chips.
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9
Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder.
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10
Bake for approximately one hour or until tester comes out clean.
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11
Cool cake on a rack before removing from pan.
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12
For the Glaze---------------.
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13
Break chocolate into bits.
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14
Place double boiler over, not in, a pan of hot water.
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15
Add chocolate, cream, butter and Kahlua.
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16
Cover tightly and heat for a few minutes, stir until completely melted and smooth.
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17
Transfer to stainless steel bowl and cover.
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18
Keep at room temperature.
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19
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.
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20
Refrigerate until glaze is firm.
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21
Then repeat with remaining glaze.
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22
Refrigerate again to allow second layer of glaze to firm up.
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23
Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate coffee bean or pecan or walnut half.
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24
Or just accent with fresh flowers in center and around the sides.
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25
Best served the next day.
