For the cake:
Grease a heart shaped baking pan with oil and dust some maida.
Preheat oven at 160 C.
Sieve all purpose flour, cocoa powder, baking powder, baking soda and a pinch of salt.
In another bowl, take melted butter and sugar. Mix both till sugar dissolves.
Now add the dry ingredients into the wet mixture and put some milk as required. Stir the mixture briskly.
There should be no lumps in the batter and it should not be very thick or very thin.
Pour the batter in the prepared cake pan.
Tap the cake pan so that extra air bubbles are let out.
Bake the cake in preheated oven at 160-180 C for 30-35 minutes.
Check the doneness of cake with a toothpick. If it comes clean then cake is ready.
Once the cake cools down, un-mould it and place it on a wired rack. Before garnishing cool it completely.
Take the cake and spread the whipped cream on the whole cake and make a very thin coating of whipped cream on the cake.
Take 200 grams cream in one bowl and heat it little bit and then add eclair sauce.
Add chocolate glaze to this mixture and heat it for 40-50 seconds.
Then pour all the liquid on the cake.
Decorate the cake with grated chocolate, gems and cherries and serve it chilled.