Preheat your oven at 180 c.

In a clean bowl, add the whites and whisk vigorously till I doubles in size to white soft foam for 6 minutes. Slowly add the sugar as you whisk until soft peaks are achieved.

In a separate bowl sift in the flour together with the cocoa, salt, baking powder and bicarbonate of soda, this ensures proper aeration of the flour with these three ingredients.

Pour in the oil to the egg white mixture till it is well incorporated. Then slowly pour in the yogurt and whisk till the mixture is thick enough to hold itself.

In the egg white mixture add in the flour mixture and whisk through considerably to ensure it is lump free, don’t forget to add the  yolks one at a time.

Grease your round or any desired shaped cake tins and line them with a parchment and pour in the forest mix and tap on the counter on your kitchen to release any air bubbles trapped in.

Bake for approximately 30 minutes in the preheated oven or when a toothpick inserted comes out clean and remove from tins to cool for 10 minutes or so don't forget to remove the parchment paper from the cake after it cools.

For the Frosting.

In a large bowl pour in your ambient whipping cream and add the vanilla essence and start whisking slowly as you increase the speed by each stroke until stiff peaks are formed and chill in the freezer. 

for the cherries/ strawberries you can decide to slice in any desired shape you like.

for the chocolate, ensure you grate it in either large pieces or smaller if desired.