Espresso cake with caramel cream cheese icing and dark chocolate

Ingredients

• 150 gram soft butter
• 150 gram dark muscovado or demerara sugar
• 1 teaspoon vanilla extract
• 2 free-range eggs
• 150 gram flour
• 2 teaspoon baking powder
• 70 gram ground almonds
• 1 tablespoon ground espresso
• 1/2 cup natural yoghurt
• 200 gram room temperature cream cheese
• 1 tablespoon golden syrup
• 1 tablespoon brown sugar
• 150 gram melted and slightly cooled dark chocolate