Moist Chocolate Mosaic Cake

1. In a saucepan, combine cocoa, water, and 3 tablespoons sugar, stir constantly until it reaches boiling point, then remove from heat, add chocolate and stir until melted, and set aside

2. Whip softened butter and 3/4 cup sugar until creamy, about 2-3 minutes

3. Add eggs one at a time, whipping after each addition until homogeneous, and scrape the sides with a spatula as needed

4. In another bowl, mix flour, baking powder, vanilla, and salt

5. To the butter mixture, add half of the dry ingredients, then the strained yogurt, and finally the remaining dry ingredients, mixing after each addition until just combined and scraping the sides with a spatula

6. Add the cooled chocolate sauce to one-third of the vanilla batter and mix well

7. Grease a cake mold, pour in half of the vanilla batter, then add the chocolate batter on top, and cover with the remaining vanilla batter

8. Use a knife to swirl in S shapes a few times to create a mosaic effect

9. Bake in a preheated 180°C oven for about 60 minutes or until a knife inserted comes out clean

Notes

1. Use a 240 ml cup for all cup measurements

2. This cake is moist and spongy due to the strained yogurt, which is a great alternative to sour cream