Frosting:

• Melt butter. Stir in cocoa.
• Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. Makes 2 cups of Frosting.
• Butter 3 (6-inch) round silicone cake molds and line the bottoms with a round piece of parchment paper.
• Place a sieve over a mixing bowl and add cocoa powder, flour, baking powder, baking soda and salt.
• Sieve ingredients together and set aside. Using an electric hand mixer or a stand mixer, cream the butter and sugar together on high speed until light and fluffy.
• Slowly add in the eggs and beat on high speed. (High speed will stop this mix from separating.)
• Swiftly mix in the yogurt, vanilla, and melted chocolate and mix in quickly.
• Lastly by hand, 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.
• Start by frosting between the layers with a generous scoop of 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.