Beat the butter and caster sugar until light and fluffy.

Add the eggs and Greek yoghurt and beat until smooth.

Add in the flour, cocoa, baking soda and baking powder and mix until just combined.

Pour half of the chocolate cake mix into each of the cake tins and spread in an even layer.

Place in the oven for 20-25 minutes. Insert a skewer at 20 minutes and if the skewer comes out clean the cakes are cooked.

Allow them to cool completely before icing them.

While the cakes cool, make the melted chocolate buttercream.

Place the softended butter in a bowl and beat until smooth.

Add in half the icing sugar and the melted chocolate and beat until smooth.

Add in the remaining icing sugar and beat.

Add in the milk one tablespoon at a time until you have a stiff but spreadable consistency.

Spread one third of the buttercream on top of one of the cakes. Place the second cake on top and then lightly cover the top and sides of the cake with the buttercream. I like to crumb coat by putting a thin layer of buttercream on the cake and placing it in the fridge to set before icing the cake properly.

Ice the cake but leave a little buttercream (around ¼ cup) to decorate with.

Make the ganache.

Heat the cream until it reaches boiling point then pour that over the dark chocolate in a bowl.

Allow it to set for a few minutes before stirring until it becomes thick and glossy.

Place the ganache in a piping bag with a very small thin nozzle. Go around the edge of the cake so the ganache can drip down the sides.

Place the remaining buttercream in a piping bag and pipe any sort of decoration you wish on top.

Pour the rest of the chocolate ganache in the centre of the cake.

Allow the ganache to set for slicing and serving.