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Preheat the oven to 350 F. Generously spray the inside of a 10 cup bundt pan with a grease/flour combo, such as Baker's Joy. Set aside.
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Pour the boiling water over the chopped (1 oz) chocolate. Let stand for 1 minute and then whisk smooth. Set aside.
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Whisk together the cocoa powder, sugars, flour, baking powder, baking soda and salt. Set aside.
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Using a stand or handheld mixer, and using the whisk attachment, beat the yogurt, eggs, vanilla, creme de menthe extract and vegetable oil on low speed. Add the chocolate in a drizzle and then mix on low speed until completely blended.
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Leaving the mixer on low, add the dry ingredients. Once they are mostly incorporated (to avoid flour flying everywhere), increase the speed to medium-low and mix for 3 minutes.
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Fold in the Andes Creme de Menthe Baking Chips and mini chocolate chips.
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Scrape the batter into the prepared pan and smooth the top. Bake for about 45 minutes, until a cake tester inserted into the center of the cake comes out clean or with just a few crumbs attached. Let the cake cool in the pan on a cooling rack for 15 minutes, then turn the cake out onto parchment paper onto a cooling rack.
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Let cool completely before slicing. This is a very moist cake (the tiny chips kind of blend into the cake), so all it needs before serving is some sifted powdered sugar and/or lightly sweetened whipped cream.