Pre-heat oven to 350F (180C). Grease and flour an 9 inch (25cm) loaf pan.
Toss the chocolate chips with 1 teaspoon of flour, this keeps the chips from sinking to the bottom of the loaf when baked. Set aside.In a medium bowl add the flour, baking powder, baking soda and salt, sift in the cocoa then whisk all the ingredients together.
In a mixing bowl beat together the eggs, yolk and sugar until smooth and light in colour approximately 3 minutes. Continue to beat while slowly adding the oil, then add the yogurt and vanilla and beat until smooth, add the whisked flour mixture and beat until smooth. Stir in almost all the chips (leave some to sprinkle on top).Spoon into prepared loaf pan and sprinkle remaining chips on top. Bake, approximately 30-40 minutes, check with a toothpick for doneness. Let the bread cool in the pan then remove to a wire rack or plate to serve. Dust with powdered sugar or chocolate glaze. Enjoy!
Heat butter and cream until butter is melted, mix together, remove from heat then add the chopped chocolate and stir continuously until smooth, add a little extra cream if too thick (make sure cream is warm), set aside 2 minutes to cool before using.
In order to make homemade Cake flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.For room temperature ingredients remove them from the fridge 1 hour before using.