How to make
Mix all the dry ingredients in a bowl. Add the oil, eggs, yoghurt and stir well. Pour in the hot coffee and stir again. Divide the mixture into 2 equal parts. Lay out a circle of baking paper in a cake form and pour in one of the parts.
Bake at 320°F (160 °C) until your toothpick comes out dry when you poke the cake layer. Bake the other cake layer the same way but don't take it out of the form. Leave them to cool.
Beat the mascarpone with the powdered sugar, yoghurt and cocoa. Beat the cream and add it to the mascarpone. Stir with a spatula.
Put cream on top of the layer in the form and place the other cake layer on top. Cover the cake with cream and put it in the fridge overnight. Take it out and sprinkle with cocoa.
