Beat the eggs with the sugar. Add the oil, baking soda dissolved in yoghurt, the flour, cocoa, and finally the walnuts and cinnamon. Pour the cake mixture into a tray with baking paper. Put it to bake until ready, in a preheated 356°F (180 °C) oven.
Leave the ready cake to cool completely. For the glaze, heat the cream and mix with the crushed chocolate, butter and cocoa. Stir the glaze until slightly cool and pour it over the cake.
Place the cake in a refrigerator for several hours. Serve the cocoa cake cut into pieces. Top each piece with 2-3 tablespoons of strawberry compote juice and garnish with strawberries.