method

• Preheat the oven to 175^oC. Grease two 9-inch round baking tins very well and line the bottom of each tin with a round of baking parchment.
• Add water to a pot and bring it to the boil, reducing the temperature once the water reaches boiling point. Place a heatproof bowl on top of the boiling pot of water and make sure the bottom of the bowl does not touch the water. Break up the chocolate and place it in the bowl to melt, stirring occasionally. Once melted remove from the heat and set aside to cool.
• Add the butter and sugar to a mixing bowl and cream until thoroughly blended. Add in the eggs one at a time, beating well after you add each one.
• Stir in the cooled melted chocolate, hot water and vanilla extract.
• Combine the yogurt and baking soda in a bowl.  Alternate adding in the flour and yogurt mix to your stand bowl with all the other blended ingredients, mix well until completely blended.
• Divide the cake mix equally between the 2 prepared baking tins. Cook on the middle shelf of the oven for 35 minutes and check with a wooden toothpick to make sure the cakes are cooked through.
• Allow to cool and remove from the baking tins.

Filling

• Combine the Glenisk Organic 0% Fat Strained Protein Natural Yogurt, cocoa powder and icing sugar in a bowl, ensure it is thoroughly mixed. Spoon the filling on one of the layers of cake and smooth out. Add the top layer and decorate with fresh fruit.