Double Chocolate Lamingtons

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (50g) cocoa powder 1/2 cup (50g) cocoa powder
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 4 cups (320g) desiccated coconut 4 cups (320g) desiccated coconut

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking pan.
2. 2.
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
6. 6.
   Pour the batter into the prepared baking pan and smooth the top.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool completely, then cut it into squares.
9. 9.
   In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
10. 10.
    Dip each cake square into the chocolate mixture, ensuring it is fully coated.
11. 11.
    Roll the chocolate-coated squares in desiccated coconut until evenly covered.
12. 12.
    Place the lamingtons on a wire rack to set for at least 1 hour before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for a rich and intense flavor.
• Desiccated coconut — Ensure the desiccated coconut is finely shredded for better adherence to the chocolate coating.
• Whole milk — Whole milk adds richness to the cake batter, but you can substitute it with any milk of your choice.
• Baking pan — Use a square baking pan of appropriate size to achieve the desired thickness for the cake.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of instant coffee granules to the cake batter.
• To make the lamingtons more festive, sprinkle colored sugar or edible glitter on top of the coconut coating.
• If you prefer a sweeter lamington, use milk chocolate instead of dark chocolate for the icing.
• To speed up the cooling process, place the chocolate-coated lamingtons in the refrigerator for 15-20 minutes.
• Serve the lamingtons at room temperature for the best texture and flavor.

Serving advice

Serve the Double Chocolate Lamingtons as a delightful dessert or sweet treat alongside a cup of coffee or tea. They are perfect for afternoon tea parties, birthdays, or any special occasion. Arrange them on a platter and garnish with fresh berries or mint leaves for an elegant presentation.

Presentation advice

To enhance the visual appeal, dust the lamingtons with a light sprinkle of cocoa powder or powdered sugar before serving. Place them on a decorative cake stand or serving tray lined with a doily for a charming touch. Consider adding a small Australian flag toothpick to each lamington for a patriotic flair.