The key ingredient is, of course, chocolate.
A readymade chocolate sponge cake base (from bakery), dark or milk chocolate, whipped cream, 12 cape berries with their 'frilly skirts' still intact and a handful roasted almond flakes.
Oh ! And a tablespoon of apricot jam.
Now.......making an amazing chocolate cake has never been easier.
Spread apricot jam over the top of chocolate sponge cake.
Spread or pour melted chocolate over the top of cake. Let set.
Meanwhile, whip cream till stiff.
When chocolate has set, spread only the side of cake with whipped cream.
Cupping some almond flakes in your palm, gently stick the flakes to the cream.
With some leftover whipped cream, pipe florettes on top of cake.
Top each cream florett with a berry.