Pre heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) Bundt / Tube Pan.
Sift together the flour (corn starch if substituting), cocoa, baking powder, baking soda and salt. Set aside.
In a small bowl mix together the yogurt and milk. Set aside.
In a large bowl beat together the egg and yolks, sugar, vanilla and sugar until light approximately 5 minutes, then slowly add the oil and beat to combine. Alternately add the dry ingredients with the yogurt/milk mixture. Beat to combine 1 minute.
Pour the batter into the prepared pan, sprinkle with chocolate chips (mixed with 1 teaspoon of flour) and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar if desired before serving. Enjoy!
Notes
Store leftover chocolate bundt cake in an airtight container or well wrapped at room temperature for 4-5 days. To prevent freezer burn, wrap cake in plastic wrap then foil and freeze for one month. Thaw wrapped at room temperature before serving.