Chocolate Yogurt Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) round cake pan with 2 inch (5 cm) sides. Line the bottom of the pan with parchment paper.

In a large bowl, stir or whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir just until combined. Scrape the batter into the prepared pan.

Bake in preheated oven for about 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out just clean. Rotate your cake pan front to back about halfway through baking. Remove from oven and place on a wire rack to cool for about 10 minutes before removing from pan. Let cool completely before pouring on the chocolate glaze.

Chocolate Glaze: Place the chocolate, butter, and honey in a heatproof bowl and set over a saucepan of simmering water. Stir until melted then remove from heat and let cool at room temperature until of pouring consistency (about 60 minutes). Pour the glaze over the cooled cake, letting it drip down the sides. If desired, sprinkle with chocolate sprinkles, candy sprinkles or toasted nuts.

This cake can be stored for about 3 to 4 days in the refrigerator or it can be frozen for one month. Defrost in the refrigerator overnight.

Makes one - 8 inch (20 cm) cake.

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