Preheat the oven to 160ºC. Grease and line the bottom of two 20cm's diameter baking pans with parchment paper.

Whisk yogurt with butter, eggs and vanilla.

Combine dry ingredients with water and fold in.

Divide by pans and bake for about 40 minutes.

(filling)

Whisk the butter until smooth.

Add the sugar and whisk for more 5 minutes.

Add hazelnut spreading cream, vanilla and creamcheese and whisk to fold.

Set aside.

(hazelnut ganache)

Heat the cream almost to boil. Add the hazelnut spreading cream and stir to melt.

Let cool and use.

(assemble)

Place the filling in a pastry bag with a beaded tip.

Cut the two cakes in half, obtaining 4 layers of cake.

Place the first layer of cake on a serving plate.

With the pastry bag, make small balls around the entire border of the cake. Fill the inside of the circle and cover with another layer of cake. Repeat until the last layer.

Cover the top of the cake with the ganache, letting it drain down the sides.

Garnish with some filling cream, chocolate chips and chocolate sticks.

Dissolve the cocoa in hot water. Add the cream and set aside.

In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.

Whisk the butter, oil and sugars until whitish and grow.

Add the vanilla and eggs and whisk until creamy.

Add the flour mixture with the cocoa mixture.

Divide by 3 baking pans and bake for 25 to 30 minutes.

(custard)

Put all the ingredients in a pan (except the butter) and bring to the medium heat, stirring constantly until thick. Remove from the heat and add the butter.

Place the custard in a bowl, cover with adherent film in contact with the cream to not create crust, and let cool.

(assemble)

Level the cakes and set aside the excess, crushing them for crumbs.

Place the first layer of cake on a serving plate.

Cover with part of the custard and repeat the process until the last layer.

Cover all the cake with the custard and decorate the sides of the cake with the crumbs.

Decorate the edges with chocolate shavings.