Preparation:
Line a 9 x 5 inch loaf tin with tin foil, and place your chocolate cake slices along the bottom. Place the frozen cream puffs on top and then sprinkle with the berries.
Carefully spoon the chocolate pudding over the berries and cream puffs, until everything is fully covered.
In a large bowl using a hand mixer, mix the cream until soft peaks form. Add the orange liqueur and the fruit juice, and then mix again until firmer peaks form. Carefully spread the cream mixture over the chocolate pudding.
Put the cake in the freezer for at least 60 minutes or until frozen. Dust the top with cocoa powder, then remove the cake from the loaf pan and peel down the aluminium foil. Use a sharp and clean knife to cut the slices. Serve immediately, and keep any leftovers in the freezer.