Sponge:

• Combine the flour with the sugar, baking soda, baking powder, cocoa powder, and salt.
• In a separate bowl, lightly whisk the eggs, add the oil, yogurt, and vanilla, and mix.
• Incorporate the liquid ingredients into the dry ingredients. Finally, add warm coffee.
• Preheat the oven to 175 °C (350 °F) and line a large baking tray, 30/40 cm, with parchment paper.
• Pour the mixture into the tray and smooth it out. Bake for 25-30 minutes until it passes the toothpick test. Transfer to a cooling rack, then cut into two 30/20 cm pieces.

Pumpkin cream:

• Using a mixer, combine the cream cheese with the pumpkin purée and powdered sugar and mix until you get a smooth cream. Add the ground ginger and mix some more.

Chocolate mousse:

• Put 200 ml (3/4 cup) of the whipping cream over medium heat and bring to almost boiling point. Turn off the heat and add the broken chocolate pieces. After two minutes, stir the mixture and let it cool. Add the vanilla extract and stir again.
• Mix the remaining whipping cream (300 ml/ 1 1/2 cup) with the powdered sugar and vanilla sugar until you get a firm whipped cream. Incorporate the whipped cream into the cooled chocolate cream with upward movements.

Assembly:

• Take a piece of the cake and spread 1/3 of the chocolate mousse on top. Smooth it out and cover it with the other piece of cake. Nicely spread the pumpkin cream on top.
• Spread the last layer of chocolate cream and refrigerate the cake for 2-3 hours. Glaze the cake with chocolate ganache and decorate it with chocolate pieces.

Enjoy!