Delicious chocolate-mascarpone cake

Dough:
Mix the flour, baking powder, cocoa powder and pudding together. Divide it into two parts.
In another bowl, beat the butter with powdered sugar, add the egg and mix well.
Add the first half of the loose mixture and half of the milk, mix and then add the second half of the flour and milk. Finally, add the yogurt and mix everything well.
Pour the dough into a greased and floured cake form with a diameter of approx. 11 inches. Bake at 355 °F / 180 °C for about 45 minutes.
Remove the baked dough from the baking form and let it cool. Cut it into half. Place one part of the dough back into the form, put the other part of the dough aside.

Mascarpone cream:
Mix the whipping cream with sugar and stabilizer, whip until stiff. Gradually add the mascarpone in small portions and mix, not for too long.

Chocolate hazelnut cream:
Pour the whipping cream into a saucepan, add both bars of broken chocolate and place it over the steam. Stir with a whisk until the chocolate melts and the mass begins to harden a little. Remove from the heat and allow to cool slightly, stirring occasionally.

Drizzle half of the milk over the first part of the dough, which you have in the cake form, and spread it with half of the mascarpone cream. Put the chocolate cream on top of it and finally put the second half of the mascarpone cream. Add the second part of the dough and drizzle with the remaining milk. Put in the fridge for a few hours, preferably overnight. After cooling, remove the edges from the cake form (if removable) and spread the whole cake with whipped cream and decorate with a sufficient amount of nutella or melted hazelnut chocolate.