Preheat the oven to 160˚C. line and grease a 8-9inch cake tin with parchment paper. Set aside until needed.
In a saucepan, melt the butter, golden syrup, porter and treacle. Remove from the heat and combine the chocolate and cocoa powder. Set aside to cool.
In the meantime, in a bowl, whisk the eggs with the caster sugar until light and fluffy. Add the yogurt , then gently whisk in the cooled chocolate and porter mixture.
At this stage, fold in the flour and baking powder.
Transfer the cake batter into the cake tin and transfer in the oven. Bake for 40-55 minutes until a skewer inserted comes out neat. Remove from the oven and set aside to cool
At this stage, prepare the cream cheese topping.
In a bowl, beat the soft butter until very pliable, then add the cream cheese and continue to beat until smooth. Gradually add the icing sugar and just enough of yogurt to create a light yet soft icing. Place in the fridge for 2 hours to settle.
Spread the cream cream icing over the cake and decorate with crushed pistachios, grated chocolate and fresh flours if desired.
Enjoy with a cup of coffee or tea!
