It’s always the right time for chocolate. As seen at the Brisbane Good Food & Wine Show, Kirsten presents her classic chocolate berry layer cake. This crowd-pleaser features in Kirsten Tibballs brand new book ‘Chocolate All Day’.

Chocolate Berry Layer Cake

Chocolate Sponge

200 g     whole eggs, room temperature
100 g     caster sugar
1 tbsp   vanilla bean paste
95 g        plain flour
15 g       dutch processed cocoa powder
pinch of sea salt
20 g        unsalted butter
60 g        good-quality milk chocolate, chopped


  1. Heat the oven to 165°C, fan forced.
  2. Grease a cake ring, 180mm in diameter.
  3. In the bowl of a stand mixer fitted with a whisk attachment, whisk the eggs, sugar and vanilla for approximately 5 minutes, until light and fluffy.
  4. Meanwhile, sieve the flour, cocoa powder and salt.
  5. Fold the sieved ingredients through the egg mixture.
  6. Gently melt the butter in the microwave.
  7. Add a small amount of the sponge batter to the melted butter and mix to combine before folding it back through the batter.
  8. Add the chocolate and fold through.
  9. Transfer the mixture into the prepared cake tin and bake in the preheated oven for 35-40 minutes, until a skewer is inserted into the cake and it comes out clean.
  10. Allow to cool completely at room temperature before removing from the tin.
  11. Place into the freezer for a minimum of 30 minutes, which will make it easier to slice.
  12. Slice the chocolate sponge into 3 even layers.


White Chocolate Chantilly

220 ml  fresh cream 35% fat (A)
1 tsp      vanilla bean paste
35 g        liquid glucose
220 g     good-quality white chocolate
330 ml  fresh cream 35% fat (B)


  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 by hand 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.


300 g     mixed fresh berries


  1. Whisk the prepared white chocolate Chantilly until it reaches piping consistency, then transfer into a piping bag fitted with an 8mm star piping nozzle.
  2. Place a layer of the chocolate sponge onto a serving plate and pipe a third of the Chantilly cream over the surface.
  3. Scatter some berries over the Chantilly cream.
  4. Repeat with the second layer of sponge, Chantilly and berries.
  5. 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.

Chocolate All Day by Kirsten Tibballs

Available: 31st October 2023 RRP: $49.99

Chocolate All Day is your invitation to indulge friends and family with choc-focused treats that are big on wow and low on difficulty. From a Chocolate Babka Knot with Peanut Swirl to Choc-chip Cookie Sandwiches with Orange Ganache, Rocky Road Chocolate Cake or Sticky Date Chocolate Puddings with Chocolate Caramel Drizzle. It’s a chocolate-lover’s paradise, brought to you by modern-day Willy Wonka Kirsten Tibballs, founder of the internationally renowned Savour School as well as star of the TV show The Chocolate Queen.

Recipes include tips to ‘fix it’ when there’s a problem, ways to take the bake to the next level, as well as Kirsten’s trademark skill-building know-how and technique advice so that you gain confidence with every recipe you make.