Preheat oven to 350 degrees F. Grease a 6-cup bundt pan or loaf pan with butter and cocoa powder (or using a generous amount of baking spray).
In a large mixing bowl, beat together the butter and brown sugar until smooth. Add eggs, Greek yogurt and beat until well blended.
Add in flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Beat until combined. Stir in chocolate chips.
Pour the batter into the prepared bundt pan. Bake for 40-45 minutes until a toothpick inserted into cake comes out clean or with a few crumbs.
Cool pan on wire rack for 10 minutes, then invert the pan onto a cake plate. Allow cake to cool completely.
Make the ganache by combining chocolate chips with heavy cream in a glass bowl. Microwave for 60 seconds. Stir and heat for an additional 15 seconds. Stir until smooth. Pour ganache over the cake and enjoy.
Notes
Recipe from The Weeknight Dessert Cookbook. Permission to use granted.
If you don’t have plain greek yogurt you can substitute with sour cream. Either ingredients adds a whole level of moisture to this cake!
I buy my Espresso powder on Amazon. If you can’t find it, use instant coffee. It doesn’t make your cake taste like coffee, but instead brings out the rich chocolate flavor.
Add some extra chocolate chips on top of the chocolate ganache. There’s no such things as “too much” in my vocabulary.
Dark Chocolate Chips are my favorite for today’s pound cake. You’ll love that deep, rich chocolate flavor!