Chocolate mustache cake

Prep time

• To start, the yogurt cake: In a large bowl, beat the eggs, and add the yogurt, sugar, salt and vanilla. Mix then add the flour then the oil. Mix well again and pour the mixture into a buttered and floured cake mold. The mold should be 3/4 full. Bake for 35 to 40 minutes at 180°C. Let the cake cool for several hours (ideally overnight)
• Once the cake has cooled, cut it into thick slices, and using a cookie cutter, cut out whiskers, trying to make the shapes as neat as possible. Cut out as many as you need (there should be enough to cover the entire length of your cake tin in which you will bake the chocolate cake)
• Position the whiskers against each other. Put them in this position in cling film, tightening them well, then place them in the freezer for at least 1 hour. (This step will be used to prevent them from crumbling). Meanwhile prepare your chocolate dough
• Prepare the chocolate sponge cake Whip the butter until very creamy, then add the sugar and beat well again until the mixture is smooth. Separate whites from yellows. Add the yolks one by one to the butter-sugar mixture, beating well between each addition. Beat the whites until stiff and then gently incorporate them into the previous mixture. Sift the flour, cocoa and yeast then gradually add them to the preparation. Pour a third of the preparation into the bottom of your buttered and floured mold then position your whiskers. Cover with the rest of the chocolate mixture and bake for around 40 minutes at 180°C. Check the cooking by inserting the tip of a knife into the center of the cake (it should come out dry).
• Prepare the topping by heating the chocolate squares with the liquid cream over very low heat. Stir until all the chocolate is melted, then add the butter. Generously cover the cake with the chocolate.
• Let the topping set then at the table, your cake is ready!