Cream the butter, sugar, salt, vanilla extract, and eggs together until frothy. Gradually mix in the flour, cocoa powder, corn starch, and baking powder and stir everything until creamy.
Pour the batter into a greased 9x5 inch loaf pan and bake at 320°F for about 45 minutes. Remove the cake from the oven and let it cool before cutting out a rectangular section about 1 inch in from the edge of the pan.
Carefully smooth the hollowed-out section inside the cake to make room for the filling. Then place 5 big strawberries in the middle of the cavity.
To make the filling, mix the cream cheese, sugar, orange zest, and 5 fl oz of the cream until frothy. Then heat the other 2 fl oz of cream and dissolve the gelatin in it. Add this mixture to the rest of the cream. Stir the whole thing once more and then pour the cream into the hollowed-out section of the cake.
Refrigerate the cake for 2 hours and allow the filling to set. Finally, garnish the cake with the remaining strawberries and some of the cake crumbs from the hollowed-out section.
And for the real cherry on top of the sundae: add a few mint leaves to the top of the cake.
