كيك الشوكولاتة بالزبادي

Place the yogurt in a bowl, add the baking soda, mix well, and leave it aside for 2 minutes.

In another bowl, sift together the flour, cocoa powder, instant coffee, and baking powder.

Add the milk, oil, and sugar to the yogurt mixture, whisking until smooth.

Sift the dry ingredients over the wet mixture and fold until the flour and cocoa are fully incorporated.

Pour the batter into an 18 cm (7-inch) cake pan.

Prepare a large pot and fill it halfway with water, then place the cake pan inside.

Cover the pot tightly and steam over medium-low heat for 45–50 minutes, checking doneness with a toothpick.

Remove the pan from the pot and let the cake cool slightly

Invert the cake onto a serving plate.

Prepare the chocolate sauce by melting the chocolate in the heated cream, then pour it over the cake.

Garnish with fresh strawberries.