Melt butter. Sift self raising flour,
baking soda and cocoa powder together. Separate egg yolks and egg
whites for later use.
Whisk egg whites and sugar in mixer
(without stiff peak formed). Add egg yolks and mix well. Remove. Fold
in flour, baking soda, cocoa powder and chocolate essence by hand and
slowly mix well. Stir in butter. Pour in cake mixture into baking tin
and bake at 200 degrees Celsius for 8 minutes. Remove and allow to
cool. Bake another identical cake using the same amount of ingredients
Whip refrigerated fresh cream at high
speed till thickened. Spread over 1 piece of cake and lightly compact.
Spread entire cake with fresh cream. Spread on some black cherry jam
as desired, then sprinkle generously with chocolate shavings. Pipe
fresh cream onto cake and top with maraschino cherries.