We start by preheating the oven to 170℃. Line an 8x4 inch loaf tin with baking paper and baking spray/brush with a little oil and set aside.

In a sauce pan on low heat add the butter and espresso powder. Let it melt completely and add the Irish stout. Let this heat up together for 5 mins. Remove from the heat and let it cool.

In a large mixing bowl add the flour, cocoa powder, baking soda, baking powder, salt, brown sugar, white sugar and whisk together until combined.

Add the eggs, yogurt and start whisking together. Slowly add the melted butter and soot mixture into the batter whisking well.

Pour it into the tin. Bake at 170℃ for 35-40 mins until risen and tooth pick inserted into the center comes out with moist crumbs. Let It cool completely before glazing.

To make the glaze we heat the cream in the microwave for 30 seconds until hot (it should be steaming), add the chopped dark chocolate into the hot cream and let it sit for a couple of minutes. This will help break down the chocolate. Stir it slowly and mix until smooth, add the Irish stout and stir together.

Pour over the cooled cake and let it set for a ew minutes before slicing. I enjoyed this cake with coffee while my mum enjoyed it with milk.