- In a large bowl, beat the butter with the sugar until airy and soft. Pour in the espresso and stir to combine.
- Add the eggs, one at a time, whisking until completely blended.
- Add the melted chocolate together with the yogurt.
- Sift dry ingredients (flour, cocoa and baking powder) and pour into the batter. You should obtain a thick and smooth mixture.
- Butter and flour a Bundt pan of 24cm and pori in the batter. Bake at 180 degrees for about 35 minutes.
- Once ready, let chill for about 10 minutes than invert onto a rack. Sprinkle with icing sugar and serve.