Bring the cream to the boil then pour on top of chocolate. Cover and let sit for a minute. Stir vigorously with a wooden spoon until glossy.
Add ube. Stir until smooth. Set aside to cool.
Make the cake
Preheat oven to 170C. Mix yogurt, eggs and vanilla tin a medium bowl.
In your stand mixer bowl using a paddle attachment, mix together flour, sugar, b. soda and b. powder. Slowly add the liquid ingredients. Mix until smooth.
Add butter cubes one by one. The batter should look creamy. Grease your 10-cup bundt. Make sure you grease all the folds and edges for quick release.
Pour batter into the pan and bake for 1 hour or until a skewer comes out clean. Remove from oven. Cool for 10 minutes inverted on a wire rack.
The cake should separate from the bundt tin successfully. Pour the glaze all over and serve.
Recipe Notes
If you do not have a bundt pan, this should also work with a large loaf pan.
Grease your bundt pan well to make sure the cake come out easily. If it doesn't, try using a butter knife to loosen the edges of the cake as well as the middle tube.
Keeps well at room temperature for 2 days, or in the fridge for 5 days. Always serve at room temperature.