Prepare two deep cake baking pans. Cake release cans work best. Spray sides to prevent sticking.
Add a layer of black cocoa on the bottom of one pan. You can alternate with Instant coffee or fine graham cracker crumbs that would also work.
Mix ricotta, yogurt, and egg.
Divide batter in half if you want to make two separate layers. Pour into each baking vessel.
Add guava to one vessel and strawberries to the other vessel. Optional: reserve some of the guava for topping.
Bake on 325°F/165°C for over one hour until cake is set. Sides will start to brown and may shrink/pull away from the baking vessel
Let cake(s) fully cool. Then remove from pan and assemble the layers.
Decorate/top with guava, berry jam, fruit, and or yogurt.
Drizzle with maple sugar for sweet.
