Heat the oven to 180C (160C fan)/350F/gas 4 and grease and line two 20cm loose-bottomed cake tins.

Put the flour, both sugars, cocoa powder, baking powder, bicarb and salt in a bowl and whisk to combine.

In a jug, whisk the eggs, oil, yoghurt and melted butter.

Make a well in the centre of the dry ingredients, pour in the liquid mix, then stir in the coffee until everything comes together into a smooth batter.

Divide evenly between the two lined tins and bake for 25-30 minutes, or until a skewer inserted into the middle comes out clean.

Remove, leave the cakes to cool in their tins for 10 minutes, then lift out and transfer to a rack to cool completely.

Meanwhile, make the buttercream.

In a stand mixer, or using an electric whisk, beat the butter and vanilla for three or four minutes, until pale and creamy.

Heat the milk in a small saucepan or microwave until hot, then add the malted milk powder and whisk smooth.

Beat half the icing sugar into the butter, then pour in the hot malted milk followed by the rest of the icing sugar and the salt.

Beat again until smooth and creamy.

When you’re ready to assemble, invert the cakes and put one on a plate or serving board, and trim the top if it’s not level.

Spoon some buttercream on top, spread it out evenly, then add the second cake topside down.

Spread the remaining buttercream on top, finish with some shaved chocolate around the edges, then slice and serve.