1/2 cup flour
1 cup powdered sugar
1/2 cup butter
1 tsp baking powder
1 tsp vanilla essence
1/2 cup cocoa
2 tbsp rum
1/2 cup sugar
1 1/2 cup sweetened whipped cream
100 gms chocolate - grated, pieces or curls
Beat the eggs with powdered sugar till light and fluffy.
Sift flour with cocoa, baking powder and salt. Melt butter and cool a little.
Fold the flour and butter into the eggs and add 1 tsp vanilla essence.
Pour the batter into two greased and floured cake tins and bake at 180 C for about 15-20 minutes. Keep aside to cool.
Boil sugar and 3 tbsp water for 1 minute and then cool. Add rum and pour the syrup gently over the cakes.
Sandwich the cakes with sweetened whipped cream. Reserve a little whipped cream and spread on the cake.
Decorate with cherries, grated chocolate, chocolate pieces or chocolate curls. Keep in the fridge.