Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them or lining them with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together the eggs, whole milk yogurt, vegetable oil, and pure vanilla extract until smooth.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with any water, mixing gently until just combined.

Pour the prepared batter evenly into the two greased cake pans and bake for 30-35 minutes.

Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

In a mixing bowl, beat the cream cheese and butter together until light and fluffy, then gradually add the sifted powdered sugar and cocoa powder.

Take one cooled cake layer and spread a generous layer of frosting on top, then add the second layer over it and frost the top and sides.

For easier slicing, consider chilling your assembled cake in the refrigerator for about 30 minutes.