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Preheat the oven to 180°C and line two 22cm cake tins.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt.
In a smaller bowl, mix together the yogurt, oil, eggs and vanilla extract.
Combine the wet ingredients with the dry using a whisk until smooth.
Add the coffee — the mixture will thin out (don't worry, that's what makes it so light).
Divide between the tins and bake for 35–40 minutes, until a skewer comes out clean.
Leave the cakes in the tins for 30 minutes before turning out onto a rack to cool completely.
In a large bowl, beat the cream cheese until smooth.
Sift in the icing sugar and mix until fully combined and glossy.
In a separate bowl, whip the double cream until it holds soft peaks.
Gently fold the whipped cream into the cream cheese mixture until light and airy — don't overmix.
Spread generously over the cooled cake layers and finish with cherries or any topping you fancy.