Preheat oven to 180 degrees C/ 350 degrees F. Line the bottom of a 17-18 cm cake pan with a circle of baking paper. Grease well the inside of the pan, including the paper.
In a medium bowl combine cake flour, baking powder and salt.
Grind the hazelnuts in a food processor until fine crumbs form: about 1 minute. It is ok to have few bigger chunks.
In a large bowl beat together melted butter and brown sugar until smooth. Gradually add eggs, vanilla and yogurt and beat at a lower speed until homogeneous. Little by little add the flour mixture, mixing with a rubber spatula until just combined. At the end fold in the ground hazelnuts.
Pour the batter into the prepared pan and bake for about 40 minutes or until a wooden skewer inserted in the centre comes out clean.
Remove the pan from the oven. Let the cake base cool for 10 minutes before removing it from the pan. Transfer to a wire rack. Allow to cool until room temperature, before assembling the cake.
Line a large baking pan with a sheet of parchment paper.
Melt the chocolate in a heatproof bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Pour the melted chocolate over the baking paper. Using a kitchen brush or a metal spatula, spread the chocolate evenly into the paper so that it forms a thin layer.
Let the pan sit in the fridge for 20-30 minutes.
In a large bowl beat together mascarpone, vanilla and powdered sugar until fluffy.
In another bowl whip the heavy cream until very thick.
Carefully fold the whipped cream into the mascarpone mixture.
Remove the pan with the chocolate from the fridge. With your hands crumble the sheet of paper so that the chocolate breaks into small pieces. Try not to touch the chocolate so that it doesn’t melt. Pour the chocolate pieces into the mascarpone cream. Mix gently with a spatula until the chocolate pieces are evenly distributed in the frosting.
Assemble the cake:
Using a serrated knife cut horizontally the cake base in three equal layers. Place one layer on a serving plate and spread on top ⅓ of the dried cranberries. Cover with frosting. Place another layer on top and continue the same process. After the third layer and the last part of dried cranberries are placed, cover all the cake with the remaining frosting.
Decorate with dried cranberries, whole and/ or ground hazelnuts and chocolate sprinkles.
Make sure the cream is cold and with over 30% fat content