Pre-heat the oven at 180°C/Gas Mark 4/ 350°F

Line the three cake tins

Melt the chocolate

Cream together the butter and the sugar until light and fluffy

Gradually beat in the eggs, the sunflower oil and the vanilla essence.

Sieve the self raising flour and cocoa powder and set aside

Beat in the flour, baking powder and cocoa powder on low setting until the mixture is well combined.

Beat in the melted chocolate.

Add the yoghurt and milk

Divide the mixture evenly into the cake tins.

Bake for 20-25 mins. Allow to cool then turn out of tin and place on a wire rack to cool completely.

For the icing, place the butter, milk and chocolate in a small pan and heat gently until melted.

Sieve the icing sugar and then add it with the cocoa and beat until smooth

Leave to cool stirring occasionally.

Spread the chocolate and sandwich the cakes together. Finally reheat the remaining icing and pour over the top of the cake.

You can then melt some more chocolate for the halloween shape moulds, should you wish and then once cooled, they can be placed on the top of the cake!