For Chocolate Cake:Cream butter and sugar together by beating.

Add eggs one at a time and beat well. Add vanilla and chocolate essence.

Sieve the baking powder flour and cocoa powder together and add it to the creamed mixture.

Pour the batter into a greased and floured cake tin and bake at 180 C for about 15-20 minutes.

Bake well until a smooth dip pick.   Allow the cake to cool, then slice the cake through horizontally.

Cream butter and sugar and apply on the bottom layer and cover the second layer.Have any number of layers. Each having different flavors ie: creamed, fruit jam...

Jelly:Take Water and Boil it.In a small quantity of lukewarm water, dissolve the jelly packet contents and then add to the hot water.

Keep stirring until dissolved and thick. Add vermicelli and dry fruits or nuts. Once properly boiled and done, remove from flame and allow to cool. Refrigerate to set slightly.

In a dish, Center the cake.

Dip Fresh Strawberries in Melted Chocolate until half covered or as desired and place on the cake, as toppings

Add the refrigerated Jelly on the sides of the cake.

Since this layer of Jelly will be of uneven surface (since its poured after refrigerator setting) you can cover this centered cake on its side section with butter paper and add the jelly mixture from the refrigerator. To make a smooth surface, you can pour over unset Jelly Liquid and then refrigerate the cake.