Directions:

1. Spray two 9-inch round cake pans with cooking spray. Line bottoms with parchment paper and spray again with cooking spray; set aside.
2. Preheat oven to 350º F (180º C).
3. In a medium bowl, combine flour, unsweetened cocoa powder, baking powder and salt. Set aside.
4. Beat butter and vanilla extract in a large bowl with an electric mixer on medium speed until creamy.
5. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
6. On low speed, beat in a third of flour mixture followed by half of milk. Repeat additions, ending with flour mixture, until well mixed.
7. Pour batter into prepared cake pans. Bake in preheated oven for about 30 to 35 minutes or until a cake tester (or wooden pick) inserted into the centre comes out clean.
8. Cool baked cakes in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire racks, about 45 minutes.
9. Assemble by slicing each cake in half horizontally. Place one layer on a cake plate or stand. Lay short strips of parchment paper under edges of cake to protect the plate. Spread cake with 3/4 cup Chocolate Greek Yogurt Frosting right to edge. Top with another cake layer, cut side down. Repeat frosting and layering with remaining cake layers.
10. Spread remaining frosting on top and around sides of cake, smoothing or swirling the surface. Cover and refrigerate up to 24 hours for best taste.

Makes 12 to 16 servings.

Tips:

If piping decorations on cake, make a second bach of frosting.

Garnish cake with shaved chocolate or fresh berries if you like.

Let cake stand 1 hour on room temperature before serving.