Festive Chocolate Gateau

Directions

1. Beat butter in a large bowl till pale and creamy. Sift powdered sugar with cocoa pwdr. Beat egg yolks in a medium bowl. Fold in powdered sugar and cocoa pwdr. Add in egg mix a little at a time to batter, beating well after each addition. Put together orange jelly or possibly marmalade and Cointreau in a small bowl.Cut cooled cake horizontally into 4 layers. Spread 3 layers thinly with orange jelly mix and a little chocolate butter cream. Stack layers. Spread top and sides with about 2/3 of remaining chocolate butter cream. Place remaining chocolate butter cream in a pastry bag with fluted nozzle. Mark cake in 14 portions.
2. Decorate each portion with a swirl of piped chocolate butter cream ending in a rosette. Halve candied orange segments and place half on each rosette. Top with candied cherries. Decorate sides of cake with chocolate sprinkles or possibly shavings.