Preheat oven at 150 °C before making the cake, prepare 2 cake molds 23cm diameter by grease with butter and dust with flour then bottom with a fit parchment paper.

Separate the egg yolks from the egg whites, add the salt into the egg whites bowl.

Place the whisk attachment and whisk the egg whites for about 10 minutes with adding gradually 1 cup of sugar.

Meanwhile, to the egg yolks add the coffee and the remain of sugar, whisk until the sugar dissolve and the mixture light yellow in color, add the yogurt and melted butter give it a quick mix.

Sift the dry ingredients in a separate bowl, to the egg yolks add the dry ingredients into two phases.

At the chocolate egg yolks batter add the egg whites ( meringue) into 3 phases and stir with spatula until the egg whites disapper in the mixture (don’t over mix ).

Pour the cake mixture into the two cake molds.

Bake it in a preheated oven 150°C for 40 minutes.

Allow cakes to cool on a wire rack and remove the parchment paper. The cakes must cool completely before decorate it.

For decorating:

In a bowl place a cold whipped cream, add the powder sugar and whisk until coherant.

In a decoration bag place a star tip, fill the bag with whipped cream.

Into a serving dish place parchment around the cake, fill the cake with whipped cream and dark morello cherries then place the next chocolate cake layer. Cover the top of the cake with whipped cream, then sprinkel chocolate chips around the cake.

Decorate the top of the cake with cream as roses shape, place the cherries above the roses, and a side it with strewberries. Add chocolate chips at the middle of the cake.

Chill for 2 hours or until serving.