In a large bowl mix together half of the flour, cocoa powder, sugar, yeast, oil and all of the water.

Once it has all come together slowly start adding in the remaining flour until a soft ball of dough has formed.

Knead the dough on a surface that has lightly been dusted with a mix of flour and icing sugar.

Do this for at least ten minutes until the dough feels springy and elastic.

Grease a bowl and place the dough ball inside.

Put a tea towel on top and leave the dough to prove in a warm place ofr an hour or until the dough has doubled in size.

Once it has risen, knock the dough back and knead for another five minutes.

Place the dough into a lightly greased tin and bake in the oven for 30 minutes or until the bread sounds hollow when you tap its bottom.

Tip it out of its tin and leave on a wire rack to cool.

In the meantime, melt the dark chocolate over a pan of hot water. Once completely melted take off of the heat and leave to cool slightly but do not let it set.

Add in the marscapone and stir until smooth.

Use the spread on thick slices of your warm chocolate bread.