Chocolate base
75 g dark chocolate 
200 ml coffee, hot 
200 ml milk 
100 g yogurt 
2 eggs 
125 ml rapeseed oil 
240 g wheat flour 
130 g Dansukker Granulated Sugar 
190 g Dansukker Dark Muscovado Sugar 
30 g cocoa 
5 g baking powder 
9 g bicarbonate of soda 
3 tsp salt

Chocolate mousse
50 g milk chocolate 
50 g dark chocolate 
200 ml whipping cream 
2 egg yolks 
30 g Dansukker Dark Muscovado Sugar 

Toffee icing 
300 g butter, room temperature 
240 g Dansukker Icing Sugar 
300 g cream cheese, room temperature 
50 g salted caramel sauce

Decoration 
300 g dark chocolate 
50 g lingonberries + Dansukker Granulated Sugar 
greenery from the garden

Start by taking out all the ingredients for the chocolate mousse so that they come to room temperature.

Then make the chocolate base. Preheat the oven to 150°C on the top and bottom heat setting. Chop chocolate, melt in a water bath and set aside. Make the coffee and mix it with the milk, yoghurt, eggs and oil in a bowl. Put to one side. Mix the dry ingredients together in another bowl.

Fold the dry ingredients into the egg mixture and stir to make a smooth, light batter. Lastly, fold in the chocolate.

Pour the batter into a spring form, approx. 21 cm in diameter with baking paper in the bottom and on the sides. Bake on a low shelf in the oven for about 1 hour and 20 minutes. It should not be sticky. Leave to cool completely.

Prepare the chocolate mousse. Melt chocolate in a water bath, let cool. Lightly whip the cream and set aside.

Whisk the egg yolks with the muscovado sugar until the mixture is light and fluffy. Mix a little chocolate at a time into the egg yolk mixture. Stir it gently and add the whipped cream a little at a time. Stir to a smooth mousse.

Divide the base into 3 parts and spread the chocolate mousse on the bottom layer. Put that part in the freezer.

Make the caramel frosting. Beat the butter for about 5 minutes and add the icing sugar. Beat for a few more minutes until it becomes white and fluffy. Add cream cheese and caramel sauce and beat to a fluffy frosting. Put in the fridge for about 30 minutes.

When the mousse has solidified in the freezer, take out the base and place on a serving plate. Put the next layer on top and spread with the caramel icing. Put the last layer on top of that and spread on the rest of the icing. Put in the fridge.

Make the chocolate decoration. Put two sheets of baking parchment on a work surface and melt the chocolate over a water bath. Spread the chocolate in a thin and even layer over both baking sheets, roll up one at a time and set to harden in the freezer for about 20 minutes.

Once the chocolate has set, take out the rolls and press them to break the chocolate into oblong pieces. Place the pieces along the side of the cake so it looks like a tree stump. Mix frozen lingonberries with a little sugar and decorate the cake with the lingonberries and some greenery.