Ingredients
Cake
• 2 large eggs, at room temperature
• 1 cup of sugar
• 1/3 cup of oil (vegetable or sunflower)
• 1/2 cup yogurt
• 2 tablespoons of milk
• 1 teaspoon vanilla extract
• 1 cup and 2 tablespoons of all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
Chocolate Ganache
• 1 1/2 cups fresh strawberries
• Fresh mint leaves
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease two 6-inch round pans and line the bottom with parchment paper.
- Beat the eggs and sugar until you get a creamy mixture. Add the oil, yogurt, milk and vanilla extract, and mix well.
- In another bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Add the dry mixture to the wet in two or three batches, mixing until combined.
- Divide the batter into the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the molds for 10 minutes, then unmold and cool completely on a rack.
- For the ganache, place the chocolate chips in a bowl. Heat the cream to a boil, then pour it over the chocolate. Wait 2 minutes and mix until smooth. Let cool to room temperature.
- Spread 1/4 of the ganache on the first cake layer and place 1/2 cup of sliced strawberries on top. Place the second cake layer and press gently.
- Pour the rest of the ganache over the cake and decorate with the rest of the strawberries and mint leaves.