Pre-Heat oven to 350 degrees F. Spray cake tins with coconut oil spray.
In a large bowl mix all the ingredients until fully incorporated. Add in the cake mix and mix well.
Divide the batter evenly between the cake tins. Bake for 20 minutes rotating at the 10 minute mark.
Leave to cool for 5 minutes in the tin then remove the cakes and leave to cool fully on a wire rack. Leave to cool in the tins for 5 minutes and then remove from the tins and cool the cakes on a wire rack. Once they are fully cool wrap each of them in plastic wrap and freeze. At least an hour or even better overnight. It makes it so much easier to frost.
Take out the layers from the freezer. Unwrap the bottom layer and cut in half. Spread some frosting on the bottom of a cake stand to act as glue then put the bottom layer on top. Scoop about 1/4 cup of frosting on the layer spreading it evenly and just over the edge. Place the layer of cake on top and repeat with the frosting. Cut the second cake in half and repeat.
Before spreading the last bit of frosting on the top take 2 paper straws and stick it right through the cake. This keeps it from slipping and sliding. Cut of any extra straw from the top and cover with frosting.
Heat up a knife by running it under hot water. Dry it with a towel and then use the flat side to just skim any frosting that is sticking out. It smooths it out and creates a nice effect.
Put the cakes in the refrigerator for an hour or more for the cake to cool.
In a small bowl place the dark chocolate and coconut oil together. Melt in the microwave in 10 second intervals until melted. Mix well.
Take the cooled cake out of the refrigerator. Start in the middle by pouring a tablespoon or two of melted chocolate in the top middle of the cake. Then very very slowly start pushing the chocolate on to the side so it starts dribbling over. Do this as many times as you want.
Garnish with fresh fruit, herbs, chocolate bar and the Mini Stroopwafels.