Preheat the oven to 350° Fahrenheit. Prepare a 9” by 13” pan.

Combine the butter and sugar. Slowly add in the eggs, a little bit at a time.

In a separate bowl, whisk together flour, chocolate powder, baking soda, and salt.

Add 1/3 of the flour mixture into the butter mixture and mix until combined. Add ½ of the yogurt and mix until combine. Repeat until all the ingredients have been mixed together.

Pour the batter into the prepared pan(s). Bake for 40-45 minutes or until a toothpick runs cleaning through the center.

Allow to cool in the pan for 5 minutes before turning out onto a flat surface. Let cool completely.

Measure out baking soda, set aside. Set aside a prepared pan lined with parchment.

In a medium pan, combine sugar, corn syrup, and water. Cook over medium heat. Make sure all of the sugar is dissolved and boil until the temperature of the mix is 300° Fahrenheit. Remove from heat.

Stir in baking soda (this will cause the mixture to rapidly grow in size). Stir until the baking soda is combined. Immediately pour into prepared pan. Let cool until set.

Soak gelatin in 3 teaspoons of water until it reaches a viscous consistency. Squeeze out any remaining water.

Put two thirds of the lemon juice into a medium size pot and add sugar. Stir over low heat until the sugar is dissolved.

Remove the pan from heat and stir in the gelatin until the gelatin has fully dissolved. Add in the remaining juice and leave to cool for 5 to 10 minutes. (Should still be warm but not hot, if left to cool too much it will congeal. If added to the whipping cream to early, the cream will melt).

In a large bowl, whisk the heavy whipping cream until it comes to soft peaks. Fold the juice mixture into the whipped cream. Layer on top of the honeycomb and let set.

Soak gelatin in 3 teaspoons of water until it reaches a viscous consistency. Squeeze out any remaining water.

Put two thirds of the orange juice into a medium size pot and add sugar. Stir over low heat until the sugar is dissolved.

Remove the pan from heat and stir in the gelatin until the gelatin has fully dissolved. Add in the remaining juice and leave to cool for 5 to 10 minutes.

In a large bowl, whisk the heavy whipping cream until it comes to soft peaks. Fold the juice mixture into the whipped cream.

Layer half of the orange mousse on top of the lemon mousse. Using the cutter shape of your choice, cut out slices of cake and line them vertically in the pan. Use the remaining orange mousse to stabilize the cake and partially cover the cake. Let set.

Soak gelatin in 3 teaspoons of water until it reaches a viscous consistency. Squeeze out any remaining water.

Push the raspberries through a sieve to remove any seeds and create smooth juice.

Put two thirds of the raspberry juice into a medium size pot and add sugar. Stir over low heat until the sugar is dissolved.

Remove the pan from heat and stir in the gelatin until the gelatin has fully dissolved. Add in the remaining juice and leave to cool for 5 to 10 minutes.

In a large bowl, whisk the heavy whipping cream until it comes to soft peaks. Fold the juice mixture into the whipped cream. Layer on top of the orange mousse and let set.

Whip the cream until soft peaks are reached.

Add vanilla extract and powdered sugar and whisk until you reach hard peaks.

Demold the cake from the pan and decorate with whipped cream frosting.