• Preheat the oven: Preheat the oven to 356°F/180°C (320°/160°C fan)
• Prepare the baking pans: Grease and line two 8 inch (20cm) round baking tins with parchment or baking paper.

Chop the chocolate into small chunks

• Chop the chocolate into chunks: If using a slab of chocolate, roughly chop it into small pieces.
• Place the chopped chocolate or chocolate chips in a bowl, add one teaspoon of cake flour or all purpose (plain flour), and toss until well coated.

  This helps prevent the chocolate from sinking to the bottom of the cake while baking.

Cake batter

• Butter mixture: In a large bowl, beat the butter and sugar for 2 minutes until pale and fluffy
• Egg mixture: In a separate bowl, whisk the eggs, yogurt, and vanilla extract together.
• Combine: Add egg mixture to the butter mixture and whisk lightly to combine
• Sift in the dry ingredients: Sift in the flour, salt, baking powder, and baking soda (bicarbonate of soda), then fold in with a spatula until fully incorporated.
• Fold the chocolate into the batter: Add in the flour-coated chocolate chips or chunks and mix into the batter until evenly distributed.
• Transfer batter to cake tins: Divide the cake batter between the prepared cake tins.
• Level out cake batter: Use a spatula or the back of a spoon to level out the cake mixture.
• Bake: Bake in a preheated oven for between 20-25 minutes or until a skewer inserted in the middle comes out clean.
• Remove from the oven and cool: After baking, remove from the oven and cool the cakes in the tin for 10 minutes, before turning onto a wire rack to cool completely.

To make the buttercream

• In a bowl beat the butter for 2 minutes until fluffy and softened.
• Gradually add the powdered sugar and salt (if using) and continue to beat this mixture until smooth, creamy and well-combined.
• For a thinner frosting add a teaspoon at a time of room temperature milk or heavy cream.

Assemble and decorate

• Once the cake is completely cooled, divide the buttercream and spread it on the first layer.
• Cover with the second layer and spread or pipe the remaining buttercream on top. Decorate as desired.

Storage

• Plain cake: Store at room temperature for up to 2 days, wrapped in plastic wrap or kept in an airtight container.

  For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
• Decorated (frosted) cake: Once frosted, cover the cake and store it at room temperature for up to 3 days. If your kitchen is warm, refrigerate the cake and bring it to room temperature before
• Buttercream Frosting: Can be made in advance and stored in an airtight container in the fridge for up to a week. Bring to room temperature and re-whip before using.