Chocolate Lamington
An iconic Australian dessert, the Chocolate Lamington features light, fluffy sponge cake dipped in rich chocolate icing and generously coated with shredded coconut.
Ingredients
- For the Sponge Cake: ·
- All Purpose Flour · 1 1/2 cup
- Milk · 1 cup
- Corn Starch · 1/3 cup
- Sugar · 1 cup
- Eggs · 3
- Butter (8oz) · 2 sticks
- Baking Powder · 2 tablespoons
- Vanilla Extract · 1 teaspoon
- Salt · 1/4 teaspoon
- ·
- For the Chocolate glaze: ·
- Powdered Sugar · 1 1/2 cup
- Cocoa Powder · 3 tablespoons
- Boiling Water · 6 ounces
- Butter, melted · 4 tablespoons
- Herbie's Smoothie Booster · 1 teaspoon
- ·
- Coconut, shredded · 1 cup
- Maraschino Cherries · 4 ounces
Instructions
Beloved throughout Australia, this classic treat offers a delightful combination of soft cake, velvety chocolate, and a hint of tropical sweetness from the coconut. Perfect alongside a cup of coffee, tea, or a glass of dessert wine, Lamingtons are a cherished part of Australian baking tradition and a delicious taste of Down Under.
- Pre heat your oven to 325 degrees
- Start by mixing the butter and sugar in a stand mixer with the paddle attachment on medium speed for 1 minute.
- Then in increments, mixing 30 seconds at a time, add the eggs, next add the vanilla extract, salt, baking powder, cornstarch, AP flour. Lastly, slowly incorporate the milk while the mixer is on. It should slowly come together like a cake batter. Then shut the mixer off.
- Pour the batter into a prepared (rubbed with butter) 9"x13" baking dish. Bake at 325 degrees for 25 minutes.
- Remove from the oven and let it cool for at least an hour before moving forward to the next step.
For the Chocolate glaze:
- To a medium bowl add the powdered sugar, cocoa powder, melted butter, and Herbie's Smoothie Booster. Begin to whisk, then while whisking drizzle in the hot water until all ingredients are well incorporated and resemble a glaze. Reserve.
- Set up your glazing station by evenly cutting the sponge cake into equal squares, should get about 8. Gently remove each square and assemble on a wire rack or cooling rack with a baking sheet underneath to catch the extra glaze. Then slowly drizzle the chocolate glaze evenly over all of the squares until they are fully covered.
- Next, put the shredded coconut on a large plate and gently cover each chocolate square with coconut. Then place on a baking sheet to allow the glaze to firm up. (best results come from refrigerating or even freezing the chocolate lamingtons as soon as they are covered in coconut).
Jenny's Tip: - When you are ready to serve place a few cherries on top and enjoy with a glass of Tantalize Melange!
Chef's Tip: - Make sure the butter, eggs, and milk are all room temperature for this recipe
