CHOCOLATE SPONGE

1. Heat the oven to 165°C, fan forced.
2. Grease and line a cake tin, 180mm in diameter.
3. Place the eggs, sugar and vanilla in a bowl and whisk until light and fluffy.
4. Fold the sieved flour, cocoa powder and salt through the egg mixture.
5. Heat the butter in the microwave until completely melted.
6. Add a small amount of the sponge batter to the melted butter and mix to combine before folding it back through the batter.
7. Lastly add the milk chocolate and gently fold through.
8. Transfer the mixture into the prepared cake tin and bake in the pre-heated oven for 35-40 minutes, until a skewer is inserted into the cake and it comes out clean.
9. Allow to cool completely at room temperature before removing from the tin.
10. Once cooled, slice the chocolate sponge into 3 even layers.

WHITE CHOCOLATE CHANTILLY

1. Place the cream (A), vanilla and glucose into a saucepan and bring to the boil.
2. Pour the boiled mixture over the chocolate and whisk until the chocolate is completely melted and incorporated.
3. Add the cream (B) and whisk to combine.
4. Cover with plastic wrap touching the surface of the Chantilly and place into the refrigerator for a minimum of 6 hours, preferably overnight.

ASSEMBLY

1. Whisk the prepared white chocolate Chantilly until it reaches a pipeable consistency.
2. Transfer the Chantilly into a piping bag fitted with an 8mm star piping tip.
3. Place a layer of chocolate sponge onto a serving plate, then pipe a third of the Chantilly cream over the surface.
4. Scatter some berries over the Chantilly cream.
5. Repeat with the second layer of sponge, Chantilly and berries.
6. Lastly, place the final layer of sponge on top, pipe the remaining cream on top, then arrange the remaining berries to form a halo on top of the cake.

NOTE: Best eaten on the day of assembly. Can be stored in the refrigerator for up to 3 days.