Basic chocolate lamingtons
Chocolate lamingtons are soft sponge cakes coated in rich chocolate icing and rolled in desiccated coconut, offering a delightful texture contrast. This method results in a beautifully moist cake that is perfect for any dessert occasion.
Cook time 30 min
Prep time 50 min
Ingredients:
6 eggs3/4 cup sugar
1/2 cup all-purpose white wheat flour
1/2 cup self-raising flour
1/2 cup corn flour
1 tbsp butter
1 cup water
2 cups dried coconut meat
4 cup powdered sugar
1/2 cup dry cocoa powder
Chocolate lamingtons, a popular Australian treat, are sponge cakes coated in chocolate sauce and rolled in desiccated coconut. This recipe provides a delightful balance of soft sponge cake, rich chocolate, and crunchy coconut, making it a perfect dessert for any occasion.
Instructions:
- Preheat your oven to 180°C (350°F). Grease and line a square baking tin with parchment paper.
- In a large mixing bowl, beat the 6 eggs using an electric mixer at high speed until they become thick and creamy (about 8-10 minutes).
- Gradually add the sugar while continuing to beat until the mixture is pale and fluffy.
- Sift together the all-purpose flour, self-raising flour, and corn flour. Gently fold the sifted flours into the egg mixture in batches, ensuring you mix lightly to retain the airiness of the batter.
- Pour the batter into the prepared baking tin, spreading it evenly.
- Bake in the preheated oven for about 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Once completely cooled, cut the cake into even squares, approximately 5 cm (2 inches) each.
- In a medium saucepan, melt the butter with 1 cup of water over low heat.
- Sift the powdered sugar and cocoa powder into a large bowl. Gradually add the melted butter mixture, stirring until smooth and well combined.
- Place the dried coconut meat in a shallow dish.
- Dip each cake square into the chocolate icing, allowing excess to drip off.
- Roll the coated cake squares in the dried coconut, ensuring they are evenly covered.
- Place the finished lamingtons on a wire rack to set. This will take about 30 minutes.
- Your basic chocolate lamingtons are now ready to be enjoyed. They can be stored in an airtight container for a few days to maintain their freshness.
With this basic chocolate lamingtons recipe, you can create a batch of delightful and fluffy cakes that your friends and family will love. Follow the steps carefully and use the tips provided to ensure your lamingtons are delicious and perfect every time.
Basic chocolate lamingtons FAQ:
Bake the cake for about 25-30 minutes at 180°C (350°F), or until a skewer inserted into the center comes out clean.
Store the lamingtons in an airtight container at room temperature for up to 3-4 days to maintain freshness.
Yes, you can use cake flour in place of all-purpose and corn flour, but be aware that it may affect the texture slightly. Ensure to maintain the same total amount of flour.
You can use unsweetened cocoa powder as specified in the recipe, but avoid using melted chocolate directly, as it may not yield the same consistency in icing.
The cake is done when it is golden brown, springs back when lightly pressed, and a skewer inserted comes out clean. Check for doneness around the 25-minute mark.
Tips:
- Ensure the eggs are at room temperature for a better rise in the sponge cake.
- Sift all dry ingredients to avoid lumps and achieve a smoother batter.
- Be gentle when folding in the dry ingredients to maintain the air bubbles in the batter.
- Use a hot knife to cut the sponge cake into equal squares for clean edges.
- It’s easier to dip the cake in chocolate and coat with coconut when the cake is slightly frozen.
Nutrition per serving
16 ServingsCalories 370kcal
Protein 5g
Carbohydrates 70g
Fiber 4.05g
Sugar 54g
Fat 9g
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