1Mix the sifted cocoa and the flour while preparing the yogurt cake.
2Once the cake is cooked and completely cool, crumble finely in a bowl. Add the mascarpone and mix well to obtain a smooth dough forming a ball. Take small amounts of dough and shape them into balls the size of a large walnut. Place in freezer for 15 minutes.
3Melt 80 grams of dark chocolate in a double boiler. Chop the remaining 40 grams of chocolate and place in a bowl. Once the chocolate is melted, pour on top of the chopped chocolate in the bowl and mix until smooth.
4Dip the end of a lollipop stick in the chocolate and then stick into a dough ball (a little less than half way, so that the ball doesn't break in two). Proceed in a similar way with all the cake balls. Then completely dip each ball into the melted chocolate and stick the pop cake in the styrofoam.
5Melt the milk chocolate in the same way (2/3 to melt and 1/3 into small pieces in a bowl). Dip a fork in the milk chocolate and run each pop cake under it to draw fine lines.
6If you want soft pop cakes, let them cool at room temperature. If too warm, harden the pop cakes in the refrigerator.