I don’t get particularly excited about a standard lamington. I realise this may be un-Australian of me. They are often dry, there isn’t enough jam in the middle and I’m not a fan of the dessicated coconut lamingtons are usually covered in. So flicking through an old issue of Gourmet Traveller I was excited to find a recipe for triple chocolate lamingtons which sounded like something I could definitely get excited about.
Of course I tweaked the original recipe (I for one could not be bothered making my own raspberry jam from scratch) and what I came up with was a little bit fiddly but certainly worth it.
Making the cake and filling is pretty straight forward – just make sure you make time to leave the construction to set in the fridge as you don’t want your lamingtons to fall apart. The part which is messy (but fun) is covering the lamingtons in glaze and then coconut.
I served up these double chocolate lamingtons to a group of my girlfriends for an afternoon tea and there was much love for them despite the inevitable cake overload that there always is at these occasions.
- 100gm dark chocolate, chopped
- 60gm butter, chopped
- 8 eggs
- 300gm caster sugar
- 180gm plain flour
- 60gm cocoa
- 2 tsp baking powder
- 200gm coconut flakes
- 50gm raspberry jam
- 200ml thick cream
- 120gm dark chocolate, melted
- 80gm raspberries, crushed
- 60gm dark chocolate, chopped
- 240gm icing sugar
- 80gm cocoa
- 60ml milk
- 1. Preheat oven to 180c. Melt the chocolate and butter in a bowl over a saucepan of simmering water.
- 2. Whisk the eggs and sugar until pale and fluffy and tripled in volume.
- 3. Sieve the flour, cocoa and baking powder in a bowl then gently fold in the egg mixture followed by the chocolate mixture.
- 4. Divide the mixture into two 21 cm square cake tins (or just cook one tin at a time) which have been buttered and lined with baking paper.
- 5. Bake for 20-25 mins or until the centre springs back and a cake skewer comes out clean. Cool on a wire rack.
- 6. Whisk the cream and chocolate into soft peaks form and then fold in the raspberries. Cool in fridge.
- 7. Trim the top of the cakes so they are flush then spread one cake with raspberry jam and top with the cream filling. Cool in the fridge until filling is firm (10 mins) then place the second cake carefully on top and cool in the fridge for 1 hour.
- 8. Stir chocolate and 200ml of water in a bowl over a saucepan of simmering water until smooth. 9. Remove from heat and mix in icing sugar and cocoa and stir until smooth. Finally stir in the milk.
- 10. Cut the cake into 7cm squares and dip each in the chocolate glaze then roll in the coconut. Let set for 1 hour.