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Yogurette Strawberry Cake

A delightful layered cake featuring soft chocolate sponge, light whipped cream, and fresh strawberries, inspired by the sweet flavors of Yogurette chocolate.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Bakery, International
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chocolate Sponge
  • 5 pieces Eggs Large eggs at room temperature
  • 180 g Sugar
  • 1 packet Vanilla Sugar
  • 150 g Flour All-purpose flour
  • 30 g Cocoa Powder Unsweetened cocoa powder
  • 1 tsp Baking Powder
  • 50 ml Milk Room temperature
  • 50 ml Vegetable Oil Neutral oil
For the Filling and Topping
  • 500 ml Whipping Cream Heavy cream for whipping
  • 250 g Mascarpone Softened
  • 2 packets Cream Stabilizer To help the whipped cream hold its shape
  • 80 g Powdered Sugar
  • 200 g Yogurette Chocolate Chopped into small pieces
  • 350 g Fresh Strawberries, diced Plus extra for decoration
  • Some pieces Yogurette Bars For decoration
  • Some g Grated Chocolate For decoration

Method
 

Preparation
  1. Preheat the oven to 175 °C (350 °F) and line a springform pan (Ø 24 cm) with parchment paper.
  2. In a bowl, whisk eggs, sugar, and vanilla sugar until creamy and light for about 6–8 minutes.
  3. In another bowl, mix flour, cocoa powder, and baking powder, then gently fold into the egg mixture until fully combined.
  4. Slowly stir in milk and oil until smooth to form the batter.
  5. Pour the batter into the prepared pan and bake for about 30 minutes. Allow the sponge to cool completely on a wire rack.
Filling
  1. Chop the Yogurette chocolate into small pieces.
  2. Beat the cream with the cream stabilizer until stiff.
  3. In another bowl, mix mascarpone with powdered sugar, then carefully fold in the whipped cream.
  4. Gently fold in the diced strawberries and the chopped Yogurette into the cream.
Assembly
  1. Slice the cooled cake horizontally into two layers.
  2. Spread a generous amount of the cream mixture on the first layer, then place the second layer on top and repeat the process.
  3. Decorate the top with more cream, halved strawberries, and some Yogurette bars.
  4. Chill the cake for at least 2 hours to set.

Notes

Pat the strawberries dry beforehand for a more stable cream. The cake tastes better the next day, allowing the flavors to meld.