Preheat the oven to a temperature of 180 degrees Celsius, gently grease the diameter of the base of the moving muffin tin, or cover the base with baking paper
Put the flour, baking powder, and salt together in a medium bowl, set aside the ingredients. In another bowl, dissolve the cocoa powder in hot water
In a large bowl, using a hand or electric mixer, mix the oil and sugar together until the mixture is fluffy and light. Gradually add the eggs, then the vanilla and cocoa powder mixture, then scrape the bowl with a flat spatula
Gradually add the flour mixture to the butter mixture and the curd cream. Beat the mixture together until smooth
Pour the mixture into the muffin pan, bake for 45 minutes. To make sure the cake is cooked, insert a toothpick in the middle of it to come out clean
Leave the cake on the shelf to cool for 10 minutes. Remove the cake from the mold, leave to cool completely before freezing
To make the chocolate freeze, combine melted chocolate with fresh cream. Mix them well, and then immediately pour the mixture onto the cake. Cover the cake with cherry sauce