Mix the yoghurt with the baking soda, sugar, oil and whip everything to a smooth mixture. Mix in the dry ingredients as well. Add the dry to the wet ones, stir well.
Pour the cake mixture in an oiled and floured form. Bake in a preheated 356°F (180 °C) oven until when you poke it with a toothpick, it comes out dry. Take the cake layer out and let it cool.
Make a syrup from the hot water, sugar and instant coffee. Poke holes all over the cake and syrup it in a plate. Beat the sour cream, powdered sugar and boiled semolina in a bowl until you obtain a cream mixture.
Smear the cream mixture onto the cooled cake layer. Arrange pieces of strawberries on top and sprinkle with grated chocolate. Leave it in the fridge for the cream to harden and serve. Enjoy!