For the Chocolate Stout Cake:

1. Preheat the oven to 350F.  In large saucepan, add cubed Butter and Spruce Tips. Melt over medium-low while constantly stirring. Within 1-2 minutes the butter should get frothy. Lower the heat to maintain a bare simmer. Stir frequently and cook until highly aromatic 4-5 minutes. Take off heat, cover and rest until saucepan is cool to the touch. Strain butter through a fine mesh sieve into a bowl and discard spruce tips.
2. Return saucepan to the stove and add Chocolate. Melt over medium-low heat, stirring constantly. Whisk in the spruce infused butter, then the Stout, then Cocoa Powder and beat to combine. Remove from heat and continue to whisk until cooled and well mixed. Transfer to the bowl of a stand mixer and cool to room temperature.
3. Add Eggs to the cooled chocolate mixture and beat with the paddle attachment on medium-low speed (gear 3-4) until smooth and fluffy (around 3 minutes). Then beat in the Brown Sugar and Granulated Sugar
4. Remove bowl from mixer and fold in the Yogurt with a rubber spatula until well combined. 
5. Carefully stir in the flour, baking soda, and salt. Mix until just combined. 
6. Set mix next to your cake pan and spray nonstick flour spray. Grease pan and brush in more detailed areas with a pastry brush. Then sprinkle with cocoa powder.
7. Pour the batter into the greased bundt cake pan and smooth out the batter so its nice and even. 
8. Bake the cake for about 45-50 minutes, or until a toothpick comes out clean and the internal temperature cake reads 210F on an instant read thermometer. 
9. Once fully baked, remove from oven and set on a cooling rack. Cool cake in its pan for 10 minutes. 
10. Tap all around the sides of the pan, then carefully turn the cake right-side up onto the cooling rack and carefully life the cake mold. Leave the bundt to cool completely to room temperature.

For The Crème Anglaise:

1. In a medium sauce pan add Vanilla, Spruce Tips, Cream and Milk.  Bring to a simmer over medium heat then immediately take off heat, cover and let it steep for 15 minutes
2. While the dairy is steeping, prepare an ice bath in a large bowl. Nest a smaller bowl (minimum 3 cup capacity, preferably metal) in the middle of the ice bath.
3. Then whisk the Eggs Yolks, Sugar, and Orange Zest together in a heavy bottomed sauce pan.
4. Whisking constantly, slowly pour 1/4 of the warm cream into the egg mixture. When the yolks are warm, slowly and constantly pour the rest of the cream while continuing to whisk.
5. Put this saucepan over medium heat while constantly and vigorously whisking. Cook cream until it thickens slightly and reaches 180F. Do not let simmer. If you don’t have an instant read thermometer, you can determine doneness by dipping in a spoon and drawing a line with your finger through the cream on the back of the spoon. If the cream doesn’t run into the line and holds, your creme anglaise is done cooking.
6. Remove from heat and strain cream into the nested bowl set in the ice bath. Whisk cream in the bowl until completely cooled. Serve immediately or store in the refrigerator.