1. Make the chocolate cake. Preheat oven to 350F. Line the bottom of 2 8-inch cake pans with a round circle of parchment paper. Spray the bottom and sides with nonstick cooking spray.

2. In a large bowl, add sugars, eggs, oil, yogurt and milk. Whisk to combine. Add in the hot water (or coffee). Whisk to combine. Add in sifted flour, cocoa powder, baking powder, baking soda and salt.

3. Evenly divide batter between the two prepared cake pans. Bake in preheated oven for 20-24 minutes, or until a toothpick inserted into the center comes out clean.

4. Set on a wire cooling rack and allow to completely cool.

5. Make the chocolate bark. Cut a piece of parchment paper that measures 14×14 inches. Add chocolate melting wafers to microwave safe bowl. Microwave in 30 second increments, stirring in between each until fully melted. Pour the melted chocolate on parchment paper. Roll the parchment paper up into a log, then place in the refrigerator to harden.

6. Make the chocolate frosting. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, beat the butter until smooth and creamy. Add in the powdered sugar, slowly and beat until combined. Add in the heavy cream and cocoa powder and beat on low speed until combined.

7. Make the sugared cranberries and rosemary. Add cranberries to a medium size bowl. In a small saucepan, add water and sugar. Cook until sugar has dissolved, over medium-low heat. Pour the syrup mixture over the cranberries and allow to sit for 10 minutes. Dip the rosemary in the sugar water, then use a slotted spoon to remove the cranberries and rosemary and place on a paper towel. Allow to sit for 30 minutes. The cranberries and rosemary will still be sticky, which will allow the sugar to stick to it. Roll the rosemary and the cranberries in sugar to fully coat. Set aside.

8. Once the cake is cool, place one of the cakes on your desired serving plate. Spread some of the frosting on top of the cake. Place the second cake on top. Spread the top and sides with frosting. Using a piping bag fitted with a 1M tip, pipe a circular design on top of the cake.

9. Get the chocolate bark out of the refrigerator. Unroll the parchment paper. The chocolate will break apart into pieces. This will be the bark for the outside of the cake. Place the broken pieces of chocolate around the edge of the cake.

10. Place the sugared cranberries and rosemary on top of the cake. Serve and enjoy!