For the Chocolate Sponge
230 g butter
400 g sugar
170 g Greek yogurt
300 g flour
1 tsp salt
1 tsp baking soda
60 g cocoa powder
220 mL water
For the Chocolate Drops
150 g White Cooking Chocolate
For the assembly and decoration
200 g Hazelnut chocolate spread
200 g dark chocolate
How to make the chocolate sponges
Put oven rack in middle position and preheat oven to 175 ºC. Butter 3 (18cm) round cake pans and dust with flour, knocking out excess. Beat together butter and sugar in a large stainless mixing bowl until light and fluffy. Add 1 egg at a time, mixing all together before adding the second one. Add the Greek yogurt and beat until combined. Dissolve the cocoa powder in the lukewarm water and pour half in the mixture. Slowly add the dry ingredients (flour, salt and baking powder) and lightly whisk until combined. Pour in the rest of the cocoa powder and water mixture and mix the batter together. Divide the batter between the 3 cake pans and bake at 175 ºC for 25-30 min.
How to Make Chocolate Drops
Grate a bit of dark chocolate and place it in the bottom of the chocolate drops silicone mould. Break the white chocolate into chunks and melt using a chocolate melting pot over a pan of simmering water. Pour the melted white chocolate over the silicon mould. Place the chocolate drops mould in the refrigerator for about 60 min.
How to assembly the Decadent Chocolate Cake
Place one layer of the chocolate sponge onto a cake stand. Using a small spatula, cover the top of the sponge cake with 100 g of the chocolate spread. Place the second layer of sponge on top of the chocolate spread and press gently. Spread the rest of the hazelnut over the second layer. Place the third sponge layer and press gently to make it level. Melt the dark chocolate in a chocolate melting pot and pour it gently over the Decadent Chocolate Cake. Once the white chocolate drops are cold, unmould them carefully and place them on top of the cake.