1, soften the butter.

2, add granulated sugar and beat well, until the color becomes lighter and the volume is fluffy.

3, add the egg mixture in 7-8 times, each time with a whisk until completely absorbed before adding the next.

4: Sift the low gluten flour, cocoa powder and baking soda into the butter batter.

5. Using a rubber spatula, toss to form an even batter.

6: Add the yogurt and continue to toss to combine.

7: Pour the batter into a 6-inch round cake mold.

8: Smooth the surface with a spatula.

9, preheat the oven to 180 degrees, upper and lower heat, baking net in the middle of the oven, bake for about 50 minutes (use a toothpick inserted into the cake, if there is no sticking, that means it is cooked), when the cake is cooled down the cake to remove the uneven parts, and then cut into three slices evenly.

10. Put a slice of cake on a laminating table, whip some light cream (100g of light cream to 10g of granulated sugar), and spread it over the top of the cake.

11: Smooth out the cake and put in some fresh strawberry slices.

12: Cover the second slice of cake, then continue to spread the cake and put in the strawberries.

13, cover the third slice of cake, then spread the light cream on the surface and around, evenly cover a layer of light cream

14, then take a large piece of dark chocolate, use the back of a small spoon to scrape out the chocolate chips vertically from the top to the bottom, will be enough to sprinkle more than enough chocolate chips on the surface of the cake and around (if the weather is hot, the chocolate refrigerated and then scrape it, it's easier to scrape, and in addition to hold the (If it's hot, it's easier to scrape the chocolate than to hold it, and it's also a good idea to wear an insulated glove for your hands, or to melt the chocolate on a large plate, put it in the fridge to set, and then scrape with a small spoon so you don't have to hold it in your hands).

15, finally in the middle of the cake squeeze a cream flower, put a fresh strawberry can be.