Rich, decadent, indulgent and insanely large these lamingtons are perfect to serve as a dessert with fresh raspberries or to share with another chocolate lover (but only if you can part with the other half!).
- 330 g (6 cups) flaked coconut, to coat
Chocolate butter cake
- 185 g (1¼ cups) plain flour
- 55 g (½ cup) cocoa powder
- 3 tsp baking powder
- 250 g (1¼ cups, firmly packed) brown sugar
- 125 g butter, cubed, softened
- 2 eggs, at room temperature
- 160 ml (⅔ cup) water
- 2 tsp natural vanilla extract or essence
Raspberry swirl cream
- 100 ml thin (pouring) cream
- 85 g (¼ cup) raspberry jam
- 2 tsp raspberry liqueur (Chambord)
- 200 g good quality dark chocolate, chopped
- 300 ml thin (pouring) cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 40 minutes
Chilling time 20 minutes
To make the chocolate butter cake, preheat the oven to 180°C. Grease a 20 x 30cm (base measurement) shallow cake tin and line the base and two long sides with one piece of baking paper.
Sift together the flour, cocoa and baking powder in a large mixing bowl. Add the sugar, butter, eggs, water and vanilla. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and pale in colour. Pour the mixture into the lined tin and spread evenly using the back of a spoon.
Bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool (this will take about 40 minutes).
To make the raspberry swirl cream, use a balloon whisk or an electric mixer with a whisk attachment to whisk the cream until firm peaks form. Stir together the jam and liqueur to thin the jam, add to the cream and use a metal spoon or a spatula swirl the jam through the cream. Cover and chill until needed.
Trim the edges of the cooled cake and then cut in half to form two layers about 20 x 15 cm. Spread one half of the cake with the raspberry swirl cream and top with the remaining cake half. Chill for 20 minutes or until the cream is firm enough to cut the cake.
To make the chocolate ganache, put the chocolate in a heatproof bowl. Bring the cream just to a simmer in a saucepan. Pour over the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth.
Use a sharp serrated knife to cut the layered cake into 6 large portions (about 6.5 x 7.5 cm each). Run a palette knife around the cut surface of each lamington to remove any excess cream.
Spread the coconut on a tray or plate. Rest a cake square on a fork, dip into the ganache and then and spoon the ganache over the top and sides to completely coat. Allow any extra ganache to drip off. Roll the cake in the coconut to coat evenly. Place on a wire rack. Repeat with the remaining cake portions, ganache and coconut.
• The ganache should be the consistency of thicken cream when coating the lamingtons. If it becomes too thick while you are coating the cake pieces, sit the bowl over a saucepan of simmering water (don't let the water touch the bottom of the bowl though), and stir until it comes back to the right consistency.
•These lamingtons will keep in an airtight container in the fridge, for up to 3 days. Stand at room temperature for about 30 minute before serving.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
For more lamington recipes, view our online column Bakeproof: Lamingtons.
Photography by Alan Benson. Styling by Kristine Duran-Thiessen. Food preparation by Tina McLeish.