1. SIFT together the flour, cocoa and bicarbonate soda. Place in a large bowl; add the butter, sugar, egg, buttermilk, food colouring and vinegar and mix to combine. Spoon the mixture into a 28cm x 18cm paper lined slice pan.
2. BAKE in a moderate oven 180OC for 25-30 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.
3. BEAT the PHILLY, extra sugar and vanilla with an electric mixer until just combined. Add the cream and beat until whipped. Set aside.
4. COMBINE extra cream and dark chocolate in a saucepan and gently warm until melted and smooth to make a sauce. Cool slightly.
5. CUT the cake into 2cm cubes then arrange half in the base of a 3 litre serving bowl, drizzle with half the liqueur. Spread over half the philly and half the berries. Repeat with the remaining cake, liqueur and PHILLY mixture. Pour over the chocolate sauce then top with remaining berries. Refrigerate for 2 hours or overnight. Decorate with chocolate curls prior to serving