Beat the eggs with the sugar in a water bath. Remove from the stove and let cool for 2 min. Sift the flour with the cocoa and mix with the eggs. Oil a 9″ (23 cm) diameter cake form and pour the batter in it. Bake in a preheated 374°F (190 °C) oven for 15 min.
Mix the gelatin with the cold water and leave for 5 min. Divide the cake layer into 2, put one in the cake form. Put the bowl with the gelatin in warm water until it melts.
Melt the chocolate in a water bath. Beat the mascarpone with the sugar, vanilla, yoghurt and hot water. Pour the gelatin into the mascarpone mixture.
Pour 1/2 of this mixture in another bowl and mix with the melted chocolate. Pour it over the cake layer and cover with the other layer. Finish off the cake with the remaining mascarpone, leave to cool for a few hours and serve.
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