Preheat your oven to 180°C (fan assisted, 200°C non fan) and line three 8 inch cake tins

Add 2 tsp coffee to 120ml boiling water, mix to combine and set aside

Add 220g plain flour, 65g cocoa powder, 325g caster sugar, 2 tsp bicarbonate of soda, 1 tsp baking powder and 1 tsp salt to a large bowl. Mix to combine

Mix together 120ml semi skimmed milk, 180g low fat Greek yogurt, 120ml vegetable oil, 2 eggs, 2 tsp vanilla extract and the coffee you made earlier in a large jug

Pour the wet ingredients into the dry ingredients and mix until completely combined

Divide the cake batter between the three prepared tins. Bake in the oven for 20 minutes or until a cocktail stick comes out clean

Leave the cakes to cool n the tins before removing them and allowing them to cool completely on a wire rack

Once the cakes have completely cooled, make the buttercream. Beat 290g unsalted butter until smooth

Add 420g icing sugar, 65g cocoa powder and ¼ tsp salt to the butter and beat until combined

Once smooth, add 3-4 tbsp whole milk until you get a smooth, soft consistency that will spread easily but not run away

Assemble the cake by turning one of the layers upside down on your serving plate

Add ⅓ of the buttercream and spread out, repeat with the next two layers but place the last cake the right way up

I like to serve the cake as it is, but feel free to add any sprinkes or decorations