This is a simple cake that is ideal for any occasion, especially for lovers of juicy and creamy desserts that are easy to prepare at home. For the topping, use 200 ml of cold milk. For the cream, use 500 ml of sweet cream and 200 g of chocolate. Preparation begins by whisking the eggs and sugar until a frothy and light mixture is obtained. Then, yogurt and oil are added, followed by mixing in half of the raspberries. Flour, cocoa, and baking powder are then added to the mixture, and finally, the remaining raspberries are carefully folded in. The mixture is poured into a previously greased baking pan measuring about 24 x 42 cm and baked in an oven preheated to 200 degrees for about 35 minutes, until the sponge cake achieves a beautiful, soft texture. After baking, the cake is left to cool completely, then evenly drizzled with cold milk, which will give it extra juiciness. For the creamy layer, a chocolate glaze is prepared. Sweet cream is heated over low heat together with the chocolate until melted and a smooth, uniform mass is obtained. This chocolate cream is then evenly spread over the cooled sponge cake. Place the cake in the refrigerator to set, after which you can cut it into cubes, optionally decorating with raspberries. Enjoy!