I hope everyone is having a great weekend! Mine has been lovely, catching up with lots of friends and attending our second wedding of the summer. Love is in the air!
This week I’ve had a real hankering for lamingtons, so I decided to make some with the help of my new recipe book, Treats From Little and Friday, kindly donated to me by my supervisor (her favourite recipe bookmarked, look out for Chocolate Brioche, coming soon!).
I’ve changed the recipe a bit, and made them into a more classic shape, rather than cones (what home baker owns cone-shaped tins anyway?).
These lamingtons are a bit different from the classic afternoon tea treat, as the cake interior is a fudgy chocolate cake, rather than vanilla sponge. I kind of missed the sponge centre, so next time I crave lamingtons I’ll probably return to the classic style, however these made for a very decadent dessert.
They’re a little messy to make, so it pays to have extra coconut on hand, just in case.
For the cake:
- 3 eggs
- 165g caster sugar
- 150ml canola oil
- 2 tablespoons strong coffee, cooled
- 1/2 teaspoon vanilla essence
- 125g dark chocolate, melted
- 150g flour
- 1 teaspoon baking bowder
- 40g cocoa
- 1/2 teaspoon cinnamon
- 100ml milk
- 400g dark chocolate
- 240ml (1 cup) cream
- about 2 cups desiccated coconut
For the cake:
- Preheat oven to 150ºC, fan bake. Line a square 20cm tin with baking paper.
- Beat eggs and sugar with an electric beater until pale, voluminous and thick (but not stiff).
- Continue beating, and slowly add the oil.
- Add coffee, vanilla and chocolate and mix with a spatula until thoroughly combined.
- Sift dry ingredients into a separate bowl.
- Add one third of the dry ingredients to the wet ingredients and mix until almost combined. Add one third of milk and combine. Repeat until everything is combined.
- Pour batter into tin and bake in the centre of the oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool completely before cutting into squares or rectangles.
- Heat cream and chocolate in a double boiler and stir until fully melted and combined.
- Remove from heat and allow ganache to cool partially.
- To ice, either dip the cakes into the bowl of ganache and roll around until coated (my approach), or use a knife to spread cooled ganache onto the cakes.
- Roll chocolate-coated cakes in coconut until all sides are coated.
- Leave to set before serving.