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It’s always a big decision to make on Australia Day…should we make pavlova or lamingtons?  Now I love a good pav, but you need a crowd to eat it and as it was only going to be the five of us…lamingtons it would be!

Now these aren’t your ordinary lamingtons.  The cake is soft and moist (and chocolate!) and the chocolate icing is a bit over the top…but so worth it!.  I came across this recipe a few years ago in The Age newspaper.  I’ve made it several times now and it works every time.

Double Chocolate Lamingtons (recipe by Dan Lepard)

300g castor sugar
50g cocoa
50g unsalted butter
50g dark chocolate
50ml sunflower oil
4 medium eggs
100ml low fat natural yoghurt
3tsp vanilla extract
175g pain flour
3 tsp baking powder

For the icing (makes 750 ml….if some is left over, it makes great choc sauce to pour over ice cream!)
15g cocoa
50ml cold milk
175ml boiling water
200g chocolate
450g icing sugar
1 -2 bags coconut

Line the base if a deep 20cm square pan with baking paper and preheat oven to 170 degrees (150 fan forced).
Put sugar and cocoa into a bowl and beat in the milk.
Melt butter and chocolate in a saucepan, add to sugar mix along with the oil.
Beat in the eggs until smooth. Then stir in yoghurt and vanilla.
Mix in flour and baking powder.

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Pour into tin and cover with a slightly domed sheet of foil
Bake for 45 mins, remove foil and bake a further 15 mins
Remove from oven & cool in pan (when cake is warm cover with cling film)

For coating:
Mix the coca and milk until smooth, whisk in boiling water, then stir in chocolate (the smaller the chocolate is cut the quicker it melts).
Whisk in the icing sugar until dissolved and pour into a deep wide jug or bowl.
Cut the cake into 9 (now here is where I don’t follow the recipe….I cut mine into smaller pieces and usually end up with 25 lamingtons….otherwise they’re too big!)

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Dunk each piece in the coating (two forks are my tools of choice for this part)
Roll in the coconut.
I then place mine on a cake rack to set.

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This time I didn’t coat mine with the recipe coating as I’d run out of chocolate. Instead I just used icing sugar, cocoa and hot water to get it to the right consistency.

As you can see from the photo above, I don’t get to worried about making mine all look the same…if they’re got little extra bit’s jutting out because the batter has risen above the top of the pan, then I’m going to leave it on, not chop it off.  I like them to look homemade, and I don’t want to waste the cake!

I ate my lamington with a scoop of ice cream as dessert last night. What a good way to end the day!

Are you a pavlova or lamington fan?

Did you have a good Australia Day?  Did you cook something good?  What was it?