Mocha Chocolate Lamingtons
For fear of those strict CWA type bakers out there who will criticize me for calling these Mocha Chocolate Lamingtons ‘lamingtons’ I’m going to say straight up that I know these are not officially lamingtons, but they are lamington inspired and my pimped up version of them which in my opinion are just.. well, better!
Don’t get me wrong I like lamingtons, but I tend to find that they can be a bit dry. Officially a classic Australian lamington is meant to be a sponge cake, with chocolate icing, rolled in coconut, no jam and definitely no cream. I understand why people started adding jam and cream because as I said they really can be a bit dull, but I think forget the jam and cream altogether and instead change the cake out to something a bit more buttery and enjoyable, a mocha butter cake. And that simple chocolate icing, well how about a decadent chocolate icing full of real chocolate to keep it rich and (as much as I know we’re not supposed to use the word in food writing) moist. I really do think that my version of a lamington takes all the good things from the original and makes it great. Oh and of course, Happy Australia Day!
Mocha Chocolate Lamingtons
– 2 cups self raising flour
– 1 1/2 cups caster sugar
– 1/2 cup brown sugar
– 4 eggs
– 180g unsalted butter
– 1 cup milk
– 3 tbsp good quality cocoa powder
– 2 tbsp instant coffee dissolved in 1 tbsp hot water
– pinch of salt
– 15g cocoa powder
– 50ml milk
– 175ml boiling water
– 200g dark chocolate, chopped finely
– 450g icing sugar, sifted
– 250g coconut (dessicated or shredded)
Preheat the oven to 180 degrees celcius, and line a 23cm square baking tin with baking paper. Place all the cake ingredients in the bowl of an electric mixer and mix on med speed for 3-4mins. Pour into the prepared baking tin and cook for 40-45mins or until cooked when tested with a skewer. Leave to cool in the tin for 5mins then transfer to a wire rack to cool completely. Once the cake is completely cool cut into 16 squares.
To prepare the chocolate icing, in a bowl whisk together the cocoa and milk until combined, then add the boiling water and stir. Add the chocolate and stir until completely melted. Then whisk in the icing sugar until smooth.
Place the coconut into a shallow dish and set aside. Using two forks dip a piece of cake into the icing and roll to coat evenly, lift out of the icing and allow the excess to drip off. Place the coated piece of cake into the coconut, and using a separate fork, coat the cake in the coconut. Place on a tray and leave for 1-2hrs or overnight to set.
*Chocolate icing recipe by Dan Lepard