Preheat the oven at 375ºF (180º C). Line a rectangular pan with tall walls of about 12.60 x 5.10 inches (32cm x 13cm) with parchment paper.
Place a medium size pot filles with water on the stove and bring it to a boil. In a heat resistant bowl put the semisweet chocolate and place this bowl on top of the pot, making sure the bowl does not actually touches the water, so the chocolate melts in a double boiler, stiring every so often. Once the chocolate is completely melted, take it off the heat and let it cool down.
In a big bowl place the butter and both types of sugar and beat using a whisk or an electric mixer for 2 minutes until the mixture lightens in color and turns fluffy.
In a small bowl, sift together the cocoa powder, baking powder, baking soda and salt.
To the butter mixture add the eggs one by one, beating after each addition so they fully integrate. Then, mix in the vanilla along with the melted chocolate and kedep on beating for 1 more minute.
Incorporate the flour mixture using a rubber spatula in three separate additions, alternating with the milk and yogurt. Beat only until the ingredients have integrated and you get a soft thick batter.
Pour this mixture on the rectangular pan and bake at 375º F (180º C) for 45 minutes approximately until a wooden toothpick comes out clean when inserted.
Once ready, let the pound cake cool down completely for about 15 minutes before you turn it out ¡Ready!
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