Step by step method

1. Sift sugar, flour and salt together.
2. Heat Stork Bake, cocoa and water to boiling point and pour over sifted ingredients.
3. Beat together eggs, buttermilk, bicarbonate of soda, essence and cinnamon and add to flour mixture.
4. Mix till smooth and pour into a greased 23cm square cake tin.
5. Bake at 180°C for about 45 minutes or until a skewer inserted into the cake comes out clean.
6. Heat all the sauce ingredients together and pour over the cake the minute it comes out of the oven.
7. Serve hot or cold with crème fraiche, ice cream or cream. Decorate with chocolate leaves.
8. You can use any leaves that are not hairy or too limp. Ivy leaves and rose leaves work well.
9. Place a few blocks of cooking chocolate in a jug. Melt the chocolate in the microwave. Place it in for 20 - 30 seconds at a time.
10. Stir until it melts. Chocolate melts from the inside so it is important to stir even if the blocks of chocolate are still whole.
11. Make sure the leaves are bone dry before starting. Using a small brush, paint the leaves with the chocolate. Make sure the chocolate covers the leaf but do not paint over the edges.
12. Place in the fridge until the chocolate hardens.
13. Gently pry the real leaf off the chocolate one. You can also brush the leaves with gold lustre food colouring which is available from baking and cake decorating shops.