To Make the Chocolate Butter 3 (6-inch) round silicone cake molds and line the bottoms with a round piece of parchment paper. Set aside.
Over a medium bowl sieve together the flour, cocoa powder, baking powder, baking soda, and salt.
Using an electric hand mixer or a stand mixer, cream the butter and sugar together on high speed until light and fluffy, about 3 minutes.
Slowly add in the eggs and beat on high speed until well combined.
Swiftly mix in the yogurt, melted chocolate and vanilla until smooth.
Lastly, using a large spoon fold in flour mixture to the wet ingredients.
Divide the batter evenly between 3 silicone cake molds (or any microwave-safe dish).
One layer at a time, microwave each cake for roughly 2 minutes - 2 minutes 20 seconds. (this cooking time is based on my microwave which is 1200 Watts so your cook time may vary).
You will know when the cake is done when it's firm to the touch in the middle and it pulls away from the sides of the pan. Take care not to overcook or they will dry out.
Remove from the microwave and allow to cool in the pan before turning out on a cooling rack.
To Decorate the CakeStart by frosting between the layers with a generous scoop of my Best Ever Fudge Frosting.
Line up the cakes as you go so your cake isn't leaning in the end.
Add more frosting on top and top with fresh berries for color. (see above video for more detail)
Cover the cake and store at room temperature for up to 4 days. It also freezes really well for up to 4 weeks.