Chocolate Berry Yogurt Mousse Cake
1/4 cup (30g) all-purpose flour
¼ cup (30g) cocoa powder
1/8 tsp baking powder
1/4 tsp (1g) salt
Whisk to combine
3 medium eggs
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
Mix until thick and foamy
With mixer on low incorporate flour mixture
Two 8 inch (20cm) springform pans, greased and lined with parchment paper
Divide batter evenly
Bake at 350F (180C) for 8-10 minutes
4 tsp (12g) gelatin powder
5 tbsp (75ml) cold water
Let it soak for 5-10 minutes
1 pound (500g) Greek yogurt
1 cup (120g) powdered sugar
2 tsp (10g) vanilla extract
Dissolve gelatin over low heat and add to yogurt mixture
2 cups (500g) whipping cream (35% fat), chilled
Mix until stiff peaks form
A bit of yogurt mixture
First chocolate sponge cake
About ⅓ of yogurt mixture
Fresh raspberries and blueberries
Another third of yogurt mixture
fresh berries
The second chocolate sponge cake
Add the remaining yogurt mixture
Smooth the top
Refrigerate to set for at least 4-6 hours or overnight