1. For the cake: Center a rack in the oven and heat to 350 degrees. Grease a 12-cup Bundt pan and place on a rimmed baking sheet.
2. Place 4 ounces chocolate in a large microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Stir in sugar and applesauce, then whisk in eggs one at a time. Whisk in yogurt until fully incorporated.
3. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Add flour mixture to chocolate mixture and stir until just combined. Pour batter into prepared pan, smooth top with a rubber spatula, and bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes, then invert on a wire rack to release cake from pan. Let cool completely, about 2 hours.
4. For the glaze: Combine remaining 3 ounces chocolate and water in a medium heatproof bowl and place over a small saucepan of simmering water; whisk mixture constantly until chocolate is melted and smooth. Drizzle over cooled cake, allowing glaze to drip down sides, and serve.
Source: Hannaford fresh Magazine, January - February 2018