Preheat the oven to 350°F. Spray three 8-inch cake pans with baking spray and set aside. (You can also use two 9-inch cake pans instead.)

In a large mixing bowl, whisk together the sugar and eggs until smooth. Add in the butter and whisk for a minute or two until the butter is well integrated.

Add in the buttermilk, greek yogurt and orange extract. Whisk until smooth. Add in the orange zest and whisk until incorporated.

In a medium mixing bowl, whisk together the flour, baking powder and salt. Add the flour mixture into the wet mixture and fold together until there are no flour clumps.

Evenly divide into greased cake pans and place into the preheated oven to bake. For 3 cake pans, bake for 12 to 14 minutes or until a toothpick inserted comes out clean or with moist crumbs and the edges are browned and pulling away from the sides of the pan. (For 2 cake pans, expect the baking time to be about 16 to 18 minutes.)

Once baked, remove from the oven and place on a cooling rack to cool. While the cakes are cooling, make the buttercream.

Once the cakes are cooled and the buttercream is made, remove the cakes from the pans.

In the bowl of a stand mixer, combine butter, powdered sugar, milk, vanilla and salt. Using a paddle or whisk attachment, begin beating on low so that the powdered sugar does not explode everywhere. After a minute or two, once the frosting has started to come together, increase the speed to medium high. Let whip for about 4 minutes or until the buttercream is a light and fluffy texture.

Add in blue food coloring, a little at a time until you have reached the desired color. Add in ¾ c of the shredded chocolate. Whip for an additional 30 seconds or until the chocolate is well incorporated.

Place one layer onto a cake stand or a plate. Spoon about ½ - ¾ cup of frosting onto the bottom layer. Using an offset spatula or a bench knife, spread the frosting around in an even layer. To ensure there are no gaps or space around the edges where the cakes will be stacked, spread the frosting all the way to the edge without scraping the excess away - we will clean it up later.

Stack the second layer directly on top and gently press down so that it sticks to the layer of buttercream underneath. Spoon another ½ - ¾ cup of frosting on top and spread again. Spoon a little extra buttercream around the outer ½ inch edge.

Place the last layer on upside down. The extra buttercream lip will make up for the slight dome your last layer of cake will have so that there is no gapping. Placing the top layer on upside down gives us a flat surface to frost making it easier to have even, smooth results.

Frost the top and the sides. Let the frosting on the top and sides be thick so that when we smooth it out, any frosting that gets removed does not leave a bare spot on the cake. Take your offset spatula and place it vertically against the cake at a 45 degree angle and spin your cake stand or plate to start smoothing the frosting.

Once you have a “base” smoothness, scrape any excess frosting off of your spatula and back into the bowl. Using a damp cloth, wipe your offset spatula off and smooth the sides again. At this point, you should not really be removing much of the frosting, you are just smoothing out any gaps and bumps. Getting a nice smoothness will take a few tries. Between each try, wipe your rag off with the damp rag. The dampness will help smooth the buttercream. Too much moisture on the spatula will cause the buttercream to run or melt so be sure your rag is not soaking wet.

Once the sides are smooth, you will notice there is a little “wall” on the top of the cake where the frosting has moved it’s way up and formed a lip on the top edge of the cake. Take your offset spatula and once again, at a 45 degree angle, begin at the edge and pull the frosting in a circular motion towards the center, removing any excess frosting and placing it back into the bowl. After your first smoothing, use the same method as before with the damp rag until the top is smoothed to your liking.

You should have about ½ - 1 cup of the buttercream frosting left. Spoon it into a piping bag fitted with a #1A round piping tip. Pipe a dot about the size of a quarter onto the top of the cake near the edge. Using the end of the offset spatula or the back of a spoon, press into the center of the piped dot and pull out and flatten into the buttercream base. Pipe another dot onto the end of the previous “smashed” dot, about ¾ of the way through it and repeat the previous step. Repeat all the way around the edge of the cake to create a wreath effect.

Using your offset spatula or spoon, dip into the buttercream about 2 cm away from the buttercream wreath and create a little trench, pulling the buttercream towards the center. This will help the mini chocolate eggs stay in place so that they don’t roll into the wreath. Heap eggs into the center of the cake. I got almost an entire package into the center.

With the remaining ¼ c of shredded chocolate, coat the bottom edge of the sides of the cake. Working with a little bit at a time so as not to melt the chocolate, pour a little bit into your hand and press onto the side of the cake. Work your way around until all sides are coated. Brush away any excess chocolate, slice and serve!