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Yogurette Strawberry Cake

A delightful dessert that harmonizes chocolate and strawberries with a velvety mascarpone and whipped cream filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, European
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 5 pieces Eggs Ensure they are at room temperature for better mixing.
  • 180 g Sugar
  • 1 packet Vanilla Sugar
  • 150 g Flour
  • 30 g Cocoa Powder
  • 1 tsp Baking Powder
  • 50 ml Milk
  • 50 ml Vegetable Oil
For the Filling
  • 500 ml Whipping Cream
  • 250 g Mascarpone For a lighter option, you can use Greek yogurt instead.
  • 2 packets Cream Stabilizer If unavailable, cornstarch or whipped cream mix can be used as a substitute.
  • 80 g Powdered Sugar
  • 200 g Yogurette Chocolate Chop into small pieces.
  • 350 g Fresh Strawberries, diced For filling.
For Decoration
  • Some Fresh Strawberries, halved
  • Some Yogurette Bars
  • Some Grated Chocolate

Method
 

Preparation
  1. Preheat your oven to 175 °C (350 °F) and line a springform pan (Ø 24 cm) with parchment paper.
  2. Whisk together the eggs, sugar, and vanilla sugar in a large bowl until creamy and light, about 6–8 minutes.
  3. In another bowl, combine the flour, cocoa powder, and baking powder, then gently fold this dry mixture into the egg mixture until fully incorporated.
  4. Slowly add the milk and vegetable oil, stirring until smooth.
Baking
  1. Pour the batter into the prepared pan and bake for about 30 minutes.
  2. Allow the cake to cool on a wire rack.
Filling and Assembly
  1. For the filling, chop the Yogurette chocolate and beat the cream with the cream stabilizer until stiff peaks form.
  2. In another bowl, mix the mascarpone with the powdered sugar and fold in the whipped cream.
  3. Gently stir in the diced strawberries and chopped Yogurette.
  4. Slice the cooled cake horizontally into two layers.
  5. Spread the cream mixture on the first layer, place the second layer on top, and repeat the process.
  6. Decorate with more cream, halved strawberries, and Yogurette bars.
Chilling
  1. Chill the cake for at least 2 hours to let it set.

Notes

Serve by slicing into wedges and drizzling with chocolate or strawberry sauce for added flair. Store leftovers in an airtight container in the refrigerator for up to 3 days.