Method:

Chocolate Sponge:

Preheat oven to 175 C. Grease cake rings with melted butter and line with parchment paper.

Beat eggs and sugar till light and fluffy. Sieve flour, cornstarch and cocoa powder together, till well mixed.

Carefully fold in flour mix into beaten eggs. Fill into prepared moulds and bake for approx. 30-40 minutes, until sponge done. Remove from oven and let cool, best overnight.

Filling:

Bring frozen cherries to boil with water and sugar. Disolve cornstarch in little water and stir into boiling cherry water, to thicken it. Add a pinch of innamon and a knob of buttter.. Let it cool.

Whip cream with little sugar till stiff, carefully not over-beat whipping creme.

Sugar sirup:

Bring water and sugar to boil and let cool.

Cut sponge into three even layers.

Spread some whipped cream over base. Pipe cooled cherry filling into the middle of he first layer. Top with second sponge layer.

spread some sugar sirup on sponge, to soften and moisten cake. Another layer of whipped cream, then another layer of sponge and sirup again.

Coat all cake evenly with whipped cream, keeping some for piping later.

Spread chocolate flakes (or chocolate fakes all over cake, including sides.

Pipe roses with remaining cream all around the edges and top with red glazed cherries and chocolate flakes in the center. Dust lightly with icing sugar.

Cut and serve