IRRESISTIBLE CHOCOLATE CAKE

Steps:

• 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.