How to make
For the layer, mix all of the dry ingredients in a bowl and stir. In another container, beat the eggs, yoghurt and oil.
Mix the dry ingredients and liquid ingredients, stirring with a spatula. Pour the hot Espresso in lots, mix everything until homogeneous.
Pour the mixture into a cake form with a diameter of 8 3/4″ (22 cm), covered with baking paper. Bake in a preheated 360°F (180 °C) oven until ready (30-40 min).
In the meantime, melt the chocolate and use half of it to make a decoration for the cake, leave the other half aside.
Beat the cream and divide it into 3 parts. Put the cocoa and the set aside chocolate in the first. Leave the 2nd and 3rd parts aside, you'll be using the 3rd for decoration.
Take the baked layer out of the cake form and leave it to cool completely. Cut the layer into 2 parts.
Put one in the form in which you baked it and smear it with cream, while also making an indentation in the middle and pouring in 4/5 cup (200 g) of the jam in it.
On top, put the cream flavored with the cocoa and finish off with the 2nd half of the layer. Take the cake out of the form and smear it on all sides with the set aside cream.
Decorate with the chocolate decorations you made earlier and 2/5 cup (100 g) of the jam.
