1. Preheat oven to 350°F (175°C)

2. Grease two 8-inch (20 cm) round cake pans and line bottoms with parchment paper

3. Whisk potato starch and baking powder in a medium bowl then set aside

4. Beat eggs and granulated sugar in a large bowl until light and fluffy for about 2 minutes

5. Mix in cocoa powder until combined

6. Gradually add potato starch mixture to cocoa mixture while beating until smooth

7. Divide batter evenly between pans and smooth tops

8. Bake 20 to 25 minutes until toothpick inserted in center comes out clean

9. Cool cakes in pans for 5 minutes before transferring to wire rack

10. Once completely cool beat heavy cream and powdered sugar in a chilled bowl until stiff peaks form

11. Frost the cake with the whipped cream and decorate with assorted candies