Preheat the oven to 350ºF (180oC). Grease 3 (6-inch) round cake pans or springform pans and line the bottoms with a round piece of parchment paper.

In a mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.

In a large mixing bowl (or on a stand mixer) combine the butter and sugar. Beat using an electric mixer until light and fluffy.

Add in the eggs and vanilla and beat it on high speed. (high speed will stop this mix from separating)

Add in the yogurt and melted chocolate and mix in swiftly.

By hand, using a spatula or large spoon add the flour mixture to the wet ingredients and fold in the mixture until no flour remains.

Evenly divide the batter between the 3 pans.

Bake for roughly 22-25 minutes. Bake until a toothpick inserted in the center comes out clean.

Once the cake is done baking, allow them to cool completely in the pan loosely covered with foil. Once cool, remove from the tin.

To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar one spoonful at a time. it is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo cookie crumbs. Chill until needed

Once cakes are cool, using a serrated night shave off any lumps or bumps on top of the cake that make them uneven.

Place the first layer of cake on cake plate. Spread a spoonful of frosting on top in an even layer. Continue this step with the next two layers.

Crumb Layer: Once the cake is stacked, spread a big spoonful of frosting on top and work it down and around the sides of the cake. Cover as much as you can with a thin layer of frosting and then pop it in the fridge to chill for a minimum of 30 minutes.

Once chilled, follow with more frosting creating the final layer. Try and spread your frosting as evenly as possible. Pipe some rossetes on top and scatter over more cookie crumbs.

Enjoy straight away or keep refrigerated and eat within 3 days.