4 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
4 1/4 cups sugar
2 cups canola oil
2 cups yogurt
3/4 cup port
2 teaspoons vanilla
1 cup egg whites (7 large whites)
1/8 teaspoon cream of tartar
2 cups sugar
1 3/4 pounds (7 sticks) unsalted butter, cut into 1-inch pieces
1 tablespoon vanilla
2 cups chopped white chocolate
Chocolate-covered cereal pearls, such as Callebaut Crispearls, for sprinkling
4 ounces modeling chocolate or chocolate fondant
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