Instructions:

• Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). This will ensure that the cake bakes evenly.
• Step 2: Prepare the Bundt Pan - Grease your bundt pan generously with butter or non-stick spray and coat it with a dusting of flour.
• Step 3: Mix Dry Ingredients - In a medium bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt until well combined. Set this mixture aside.
• Step 4: Cream Butter and Sugars - In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
• Step 5: Add Eggs and Vanilla - Add the room temperature eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract and espresso powder.
• Step 6: Incorporate Buttermilk and Oil - Mix in the buttermilk and vegetable oil until well combined.
• Step 7: Combine Wet and Dry Ingredients - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
• Step 8: Fold in Yogurt and Chocolate Chips - Gently fold in the Greek yogurt and mini chocolate chips.
• Step 9: Pour into Bundt Pan - Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
• Step 10: Bake - Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Step 11: Cool the Cake - Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes.
• Step 12: Make the Ganache - In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips and vanilla extract.
• Step 13: Glaze the Cake - Once the cake is completely cool, pour the chocolate ganache over the top.
• Step 14: Serve and Enjoy! - Slice the cake and serve it with a dollop of whipped cream or a scoop of ice cream.