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1
Prepare two 9-inch round cake pans with nonstick spray or butter and lightly flour each pan.
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2
(Layer 1) In a large mixing bowl or stand mixer, combine the cake mix, yogurt, and water and mix well until no lumps remain.
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3
Divide batter evenly into prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake emerges cleanly.
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4
Allow the cakes to cool completely in the pans.
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5
Meanwhile, in a medium mixing bowl, mix the ricotta, coconut milk, shredded coconut and agave.
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6
With a rubber spatula, gently fold them together to fully combine.
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7
Remove the cake from its pan and place in desired glass dish with high sides.
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8
Evenly spread half of the whipped topping mixture on top of the cake (Layer 2).
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9
In a large resealable bag, combine the oats, flaxseeds and walnuts.
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10
Seal the bag and shake well.
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11
Sprinkle half of the mixture evenly over the ricotta (Layer 3), then top with the berries to cover the whole cake surface (Layer 4).
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12
Repeat all 4 layers with the other half of the ingredients.
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13
Using a vegetable peeler, shave the bittersweet chocolate decoratively over the top (Layer 5).
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14
Serve dessert by scooping portions of the cake and all its layers into shallow bowls.
