Heat the oven to 50°F (10 °C) and a stove on low. In a container in a water bath, melt the crushed chocolate, cappuccino, butter, and mix while being careful not to boil and burn them. When ready, remove from the heat and add the sugar.
Once the mixture has cooled slightly, add the eggs one by one and beat them well, then, add the yoghurt as well. Sift the flour, mix it with the cocoa, baking soda, baking powder and salt and add the dry ingredients to the chocolate mixture in 2 lots.
Pour the cake mixture into a greased and floured form. Bake the chocolate cake with milk chocolate for about 1 hour, in a preheated oven at 320°F (160 °C).
Optionally, once the finished cake has cooled you can pour glaze over it.