Heat the oven to 190C. Beat eggs with sugar. Sift the flour with cocoa, starch and vanilla, add to egg mixture. Stir. Add to the oil. The dough is ready. Pour the batter into the form (if the form is not non-stick then grease and sprinkle with flour). Bake for about 40 minutes. To check the readiness with a toothpick. Cool the cake in the form in the oven.

Cream is to break the chocolate, boil the cream. Put the chocolate in the cream and allow to dissolve. Cooled mass in the refrigerator for about an hour. Add in the cream and liqueur and beat well a lot.

To prepare the syrup. In a saucepan pour 150 ml of water, add sugar and zest and cook over high heat, stirring occasionally. Give writing a rolling boil for 2 minutes. Turn off the heat and add in liqueur. Cool. Cut the cake into 2 parts. Impregnated with syrup. Spread the lower layer with cream and cover the top. To prepare the ganache. Bring to the boil the cream, pour them chocolate, let stand for 5 minutes, then throw a Pat of butter, stir into a homogeneous mass, pour the cake so – to grease the sides, then on the table, or paper pour grated chocolate, to take the wheel on the top and bottom and laminated sides for Certosa chocolate. Then pour the top, rethrownew the surface with a spatula.

Chill 3-4 hours in fridge before serving. I adorned the bow of a chocolate-honey mastic. The letter "M" is the name of my husband's favorite, since the cake was meant for him on his birthday. Cut no cake left in the office.

Mass of the bow is very flexible, but the taste reminds me of plasticine. Although people manages to chew))) Recipe of mastic here http://www.povarenok.ru/recipes/show/31184/