The Sponge Cake;
Preheat oven to 170°C. Butter and line 2 x 6" cake tins. (We made 2 batches and used 4 x 8" tins... HUGE CAKE!).
Place flour, cornflour, baking powder, baking soda and salt into the Thermomix bowl and combine 10 sec/speed 10. Sieve into a bowl and set aside.
Place eggs and sugar into the Thermomix bowl and whip 8 min/37°C/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off. Remove Butterfly.
Add half of the flour mix to the Thermomix bowl and incorporate 6 sec/Interval/dough setting.
Pour in the melted butter then add the remaining flour mix. 12 sec/Interval/dough setting. Finish combining by gently folding with a spatula.
Divide between prepared tins and bake 25-30 minutes or until golden and springing back when touched in the centre. Cool cakes completely before continuing.
The Glaze;
Place butter and chocolate into the Thermomix bowl and melt 4 min/37°C/speed 2. Scrape down sides of bowl half way through.
Add icing sugar and milk and combine 10 sec/speed 6. Scrape down bowl and repeat.
Coat sponge in the glaze and cover in coconut. Refrigerate until set so it's easier to handle.
Assembly;
Place cream and vanilla into the Thermomix bowl, whip 20 sec/Butterfly/speed 4. or until soft peaks form.
Place one sponge onto a serving plate and top with some jam, cream and berries. Top with the other sponge and add more jam, cream and berries. Garnish with mint leaves/flowers/extra berries as you wish.