CAKE:

Beaten sponge cake

FILLING AND TOPPING:

1 c. plus 2 tbsp. butter
1 3/4 c. powdered sugar
2 tbsp. unsweetened cocoa powder
4 egg yolks
1/2 c. orange jelly or marmalade
1 tbsp. Cointreau
7 candied orange segments
14 candied cherries
1/2 c. chocolate sprinkles or chopped chocolate

Beat butter in a large bowl until pale and creamy. Sift powdered sugar with cocoa powder. Beat egg yolks in a medium bowl. Mix in powdered sugar and cocoa powder. Add egg mixture a little at a time to batter, beating well after each addition. Combine orange jelly or marmalade and Cointreau in a small bowl.

Cut cooled cake horizontally into 4 layers. Spread 3 layers thinly with orange jelly mixture 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.

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 shavings.