Chocolate Yogurt Pound 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 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Line the bottom of the pan with parchment paper.

In a large bowl, stir or whisk together the flour, unsweetened cocoa powder, instant coffee powder, baking powder, baking soda, and salt. Stir in the chocolate chips.

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 and smooth the top with the back of a spoon.

Bake in preheated oven for about 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out just clean. Rotate your 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.

This cake can be stored for about 5 to 7 days in the refrigerator or it can be frozen for one month. Defrost in the refrigerator overnight.

Makes one loaf.

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