Ingredients:
For the Cake Base:
110 g of flour
20 g of cocoa powder
5 g of baking powder
2 eggs
A pinch of salt
10 g of vanilla sugar
80 g of sugar
50 ml of milk
50 ml of vegetable oil
For the Yogurt Cream:
35 g of instant gelatine
150 ml water (for the gelatine)
1000 g of plain yogurt
200 g of sugar
500 ml fresh cream (33-35% fat)
20 g of vanilla sugar
For the Chocolate Layer:
50 g of cocoa powder
100 ml of boiling water
Equipment:
Square baking tray 21cm x 21cm
Method:
For the Cake Base:
Preheat the oven to 170°C.
In a bowl, combine the flour, cocoa powder and baking powder.
In another bowl, beat the eggs with a pinch of salt, vanilla sugar and sugar until the mixture is light and fluffy.
Add the milk and vegetable oil to the egg mixture and mix well.
Add the dry ingredients to the liquid ingredients and mix until smooth.
Pour the mixture into a greased 21cm x 21cm baking dish.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool, then cut off and set aside the crispy top.
For the Yogurt Cream:
Mix the instant gelatine with 150ml of water and let it sit for 5 minutes.
Combine the yogurt with 200 g of sugar, mix and leave aside so that the sugar dissolves.
Whip the cream with 20 g of vanilla sugar until you obtain a soft consistency.
Gently fold the whipped cream into the yogurt.
Dissolve the previously soaked gelatine by heating it slightly (without letting it boil).
Temper the gelatine by adding a little of the cream and then incorporate the tempered gelatine into the rest of the cream, mixing well.
For the Chocolate Layer:
Mix 50g of cocoa powder with 100ml of boiling water until you get a smooth mixture.
Divide the cream into two parts and add the cocoa mixture to one of the two, mixing until uniform.
For assembling the cake:
Return the cake base to its pan.
Pour alternating spoonfuls of the white and chocolate cream over the base, creating layers.
Refrigerate for 3-5 hours or until set.
Decoration:
Crumble the reserved cake top and sprinkle it over the set cake.
Decorate with additional sprinkles or chocolate flakes as desired.

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