To Prepare cakes.
Preheat oven to 180°C. Line the bases of two 20 cm round tins with baking paper.
Sift flour, cocoa, and baking powder into a large bowl; add sugar.
Melt butter and golden syrup together.
Whisk eggs and stir in milk, baking soda and vanilla.
Add melted butter mixture and milk mixture to dry ingredients.
Beat at medium speed with an electric mixer for 1 minute, or stir together until well combined.
Divide mixture between the two tins. Bake in preheated oven for 25 - 30 minutes or until a skewer comes out clean. Leave in tins on a rack for 5 minutes then turn out and remove lining paper.
While the cake is cooking, prepare the filling and icing.
To make filling, combine creem fraishe, icing sugar, 1/2 c cooking chocolate, marshmallows, cherries and nuts in a bowl. Set aside. To make icing, combine cooking chocolate and cream in heatproof bowl, place over simmering water, stir until melted and smooth. Alternatively place cooking chocolate and cream in a microwave-safe bowl. Microwave on medium, stirring every minute until melted and smooth. Refrigerate 30 minutes until thick.
When cakes are cold, sandwich them together with the filling. Spread the cooking chocolate and cream icing over the top and sides of cake. If desired, decorate with toasted slivered almonds