Greek Yogurt Chocolate Cake

Preheat oven to 350 degrees F. Butter and flour a 10- or 12-cup Bundt pan and set aside.

In a small saucepan, combine the butter, cocoa powder, espresso powder, salt, and water over medium heat. Cook until just melted and combined, stirring occasionally. Remove from heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk to combine.

Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the Greek yogurt and vanilla until smooth.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Let the cake cool in the pan for 15 minutes, then invert onto a rack. Once the cake has cooled to room temperature, drizzle with chocolate glaze.

To make the chocolate glaze: Combine all glaze ingredients in a saucepan. Heat over medium heat, stirring constantly, until the chocolate is melted. Remove from heat and let cool and thicken for 5-10 minutes (or until the glaze reaches your desired consistency). Then drizzle over the chocolate cake.