Method

• Preheat oven to 160°C fan-forced. Grease a 20cm round (6cm deep) cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
• Prepare cake mix, following instructions on packet. Reserve frosting mix for topping. Spoon cake mixture into prepared pan. Bake for 55 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool.
• Using a large serrated knife, cut cake horizontally into three even layers.
• Prepare reserved frosting mix in a small bowl, following instructions on the packet.
• To make chocolate cream, beat cream, icing sugar, cocoa and vanilla in a medium bowl with an electric mixer until firm peaks form.
• Place one cake layer on a serving plate and spread with half the chocolate cream. Top with another cake layer, spread with remaining chocolate cream and top with remaining cake layer. Spread prepared frosting over top. Refrigerate cake while preparing chocolate drizzle.
• To make chocolate drizzle, place the chocolate in a small heatproof bowl. Heat cream in a small saucepan until hot (don’t boil). Pour hot cream over chocolate. Stand 5 minutes, then stir until melted and smooth. Set aside for 5 minutes or until slightly thickened.
• To decorate, spoon chocolate drizzle over cake, allowing it to drip down the side. Top with cherries, coconut and mint leaves. Cut into wedges to serve.