LUSH CHOCOLATE BERRY LAYER CAKE WITH WHITE CHOCOLATE CHANTILLY CREAM
SERVES 16
CHOCOLATE SPONGE
200g whole eggs
100g caster sugar
1 tbsp vanilla bean paste
95g plain flour
15g Dutch-process cocoa powder
20g unsalted butter, melted
60g good-quality milk chocolate, chopped
WHITE CHOCOLATE CHANTILLY
330ml thickened (whipping) cream
1 tsp vanilla bean paste
35g liquid glucose
220g good-quality white chocolate
300g mixed fresh berries
To make the chocolate sponge, preheat oven to 165°C fan-forced. Grease an 18cm round cake tin. Whisk eggs, sugar and vanilla in the bowl of a stand mixer with a whisk attachment on high speed for approximately 5 minutes, until light and fluffy. (To check whether the egg mixture is ready, lift whisk and drizzle mixture back onto itself. If it sits on top without immediately sinking back into the rest
