Cake: Preheat oven to 180 degrees C. Grease a large cake tin and line with baking paper.
Put the boiling water, cocoa and treacle in a small bowl then stir until smooth.
Using an electric mixer, beat the margarine, sugar and vanilla essence in a large bowl until light and fluffy. Add egg yolks, one at a time, beating well between each addition. Stir the bicarb into the cocoa mix and then add immediately to the margarine and egg mixture.
Sift the two flours together and add to the margarine mixture, stirring until just combined. Whisk egg whites until they are white but not too stiff; fold evenly through cake batter. Do not stir or mix, only fold.
Spoon into prepared cake tin and bake in preheated oven for 50 minutes until an inserted skewer comes out clean. Remove from oven and leave for 10 minutes before turning out onto a wire rack to cool. Once the cake is completely cold, remove paper from the bottom of the cake. Horizontally, cut the cake into thirds.
To Assemble: Sprinkle all the layers with the cherry brandy, then spread a little strawberry jam on the bottom layer. Lay the cherries over the jam, then cover with whipped cream.
Place the middle cake layer on top of this, then spread cream on top of that. Place the final layer of cake on top, spread chocolate icing over the top of that.
Spread the rest of the cream around the top and sides; sprinkle with chocolate sprinkles, and top with a little grated chocolate and strawberries.