Chinese Sponge birthday cake

Last week, I celebrated a birthday of one of my closest friends and made this birthday cake for her. I wanted to use the soft, Chinese sponge that we all love, and modernise/Westernise it slightly. So I used a chocolate and double cream frosting with a simple raspberry jam filling, and piped chocolate decorations, which was definitely the fun part! (Just melt about 50g of dark chocolate on a double boiler, pour into a sandwich bag, twist the top, and cut off a corner) But wait until the chocolate has cooled slightly, otherwise it will melt the cream! Another technique, if time allows, would be to cover a baking tray with cling film, and pipe the chocolate decorations/shapes onto the cling film. Then place in the fridge until it hardens.
If I had a little more time and a cake turntable, it would have been neater. Eating it cool from the fridge, the cream was delicious, and berries and chocolate always go hand in hand :) Given it was the first time I tried this recipe, I think it was a success! Can't wait till the next person's birthday!