Step 1

Preheat the oven to 350 degrees F and grease a large bundt pan with cookie spray, place the pan on a rimmed baking sheet and set aside.

Step 2

Add the semi-sweet chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.

Step 3

In a large bowl or stand mixer fitted with a whisk attachment, mix together the melted chocolate, sugar, and applesauce. Whisk in the eggs one at a time and then whisk in the yogurt and vanilla extract until fully incorporated.

Step 4

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 5

Add the flour mixture to the yogurt mixture and mix just until combined. The batter will be thick.

Step 6

Spread the batter out in the prepared bundt pan and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes.

Step 7

Flip the cake onto a cooling rack to release the cake from the pan and then allow the cake to cool for 2 hours before making and topping with the ganache.

Step 8

Add the 60% chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.

Step 9

Whisk in the warm water a tablespoon or so at a time, whisking until smooth. Pour the ganache over the top of the cake and top with sprinkles if desired. The ganache will slightly harden over time.