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.

Pour the boiling water over the chopped (1 oz) chocolate. Let stand for 1 minute and then whisk smooth. Set aside.

Whisk together the cocoa powder, sugars, flour, baking powder, baking soda and salt. Set aside.

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.

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.

Fold in the Andes Creme de Menthe Baking Chips and mini chocolate chips.

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.

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.