• Preheat oven to 350º F
• Butter and line two 9 inch round cake pans.

For Cake:

• Whisk flour, baking soda and salt in a bowl. Set aside.
• Using an electric beater (or stand mixer), cream butter and sugar until fluffy.
• Beat in the yogurt.
• Beat in egg yolks (one at a time).
• Add flavoured oil.
• Add ½ the flour mixture and beat well.
• Add the milk and beat well.
• Add the remaining flour mixture and beat well.
• Fold in the grated chocolate. (NOT the one for the ganache)
• Pour the batter between the 2 pans, and bake 30-35 minutes, or until done.
• Cool cakes in pans, then remove and finish cooling on racks.

For Ganache:

• Place chopped milk chocolate in a bowl.
• In a saucepan, bring the whipping cream just to the boiling point.
• Pour hot cream over chocolate.
• Let stand for 5 minutes to melt chocolate.
• Stir until smooth.
• Chill in fridge for 1 hour.
• Slowly beat chilled ganache with an electric hand mixer until think and smooth. (DO NOT over beat).

To Assemble:

• Place one cake layer on a cake board or plate.
• Spread a nice thick layer of the ganache over the top of the cake.
• Pile on some of the toffee bits.
• Top with the other cake layer.
• Frost the outside of the cakes with the remaining ganache.
• Decorate cake with toffee bits...along the top edges and bottom of cake. (Be creative and have fun).
• Chill until ready to serve.
• Bring to room temperature before slicing.