Chocolate Cake with Cream

Ingredients:

3 eggs
1 plain yogurt
1 yogurt container (using the yogurt container as a measure) of mild olive oil
2 yogurt containers of sugar
3 yogurt containers of flour
1 packet of baking powder
200 ml of whipping cream
Jam (strawberry, in this case)
100 grams of dark chocolate

For the chocolate coverage:

200 grams of couverture chocolate
100 ml of heavy cream

Preparation:

In a mixing bowl, place the eggs and sugar, and beat them together.
Add the yogurt, flour, and olive oil to the egg and sugar mixture. Beat everything until well combined.
Add the packet of baking powder and gently stir it into the batter using a spatula.
In the microwave, melt the dark chocolate with a bit of butter and incorporate it into the batter. Mix it thoroughly with gentle, folding movements.
Preheat the oven, and bake the cake for 20 minutes at 120°C (250°F), then for an additional 10 to 15 minutes at 150°C (300°F).
While the cake is baking, whip the cream with a little sugar to taste and place it in the fridge to keep it cold.
Once the cake is done and has cooled, cut it in half. Spread jam on one side of the cake and add the whipped cream to the other side.
Close the cake by placing the two halves together.

For the chocolate coverage: 10. In a microwave-safe container (or you can use a double boiler), melt the couverture chocolate and mix it with the heavy cream.