Preheat oven to 200 degrees C. Line an eight inch tin with parchment paper and set aside.
Sieve flour, cocoa, baking soda, baking powder and salt and set aside.
Mix together milk and vinegar and set aside for a few minutes.
Cream together butter and sugar and add the greek yoghurt and vanilla extract to this and give it another whisk.
Add half the flour mixture and mix. Mix in the milk and vinegar mixture, and then add the remaining flour mixture and fold gently, making sure not to over mix.
Pour into the prepared tin and bake in the preheated oven for 10 minutes, reducing the temperature to 180 degrees C and baking for another 45-50 minutes or until a toothpick inserted in the middle comes out clean.
Cool in the tin for 10 minutes, unmold and cool on the wire rack for another 15 minutes.
Whip the cream upto it form a peak add emulsion in it.
Cover evenly the cake with icing.garnish the cake with chocolate