Heat oven to 350°F

Generously grease bundt pan with butter; dust with cocoa and set aside.

In heat resistant bowl, add 1 cup hot, boiled water to the chocolate and 3 ounces of the cocoa. Whisk until smooth and let cool.

In separate bowl, whisk together flour, 2 tablespoons cocoa powder, baking powder, salt; set aside.

In bowl of stand mixer, beat together butter and sugar until creamy, about 3 minutes. To butter mixture, add 1/4 cup of the flour mixture and beat on medium until incorporated. Add yogurt, continue to beat. Add eggs, one at a time, beating after each.

Alternate adding the flour and the chocolate mixture, leaving flour as the last addition. Beat until smooth.

Pour batter into prepared bundt pan.

Bake for about 45 minutes, or until a toothpick comes out dry when inserted at the top of cake. Let cool in pan 5-10 minutes; remove cake and cool completely on wire rack.

For Ganache, in small pan heat heavy cream on medium until it begins to simmer. Poor over chocolate and whisk until smooth. Drizzle over top of cake. If desired, end by sprinkling almonds and white chocolate.

Enjoy!