Preheat oven to moderate 180oC.
Brush a deep, 23cm round cake tin with melted butter or oil. Line base
and side with paper, grease paper.
Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating
thoroughly after each addition. Add essence, beat until combined.
Transfer the mixture to a large mixing
bowl.
Using a metal spoon, fold in the sifted flour,
cocoa, coffee and soda alternately with combined buttermilk.
Stir until just combined and the
mixture is smooth.
Pour mixture into prepared tin;
smooth surface. Bake for 40 to 50 minutes or until skewer comes out clean when
inserted in centre of cake.
Leave in tin 20 minutes before turning
onto wire rack to cool.
To make Chocolate Mock Cream -
Place chocolate in glass bowl. Stir over barely simmering water until
melted, remove from heat.
Beat butter in small mixing bowl until
light and creamy. Add chocolate, beating 1 minute or until mixture is
glossy and smooth.
Turn cake upside down. Cut into three
layers horizontally. Place first layer on serving plate.
Spread cake evenly with half the
whipped cream, top with half the cherries. Continue layering with
remaining cake, cream and cherries, ending with cake on top.
Spread Mock Cream over top and sides,
using a flat-bladed knife.
Using a piping bag, pipe stars of
remaining mixture around cake rim.