- 300 g raw sugar
- 50 g cocoa powder
- 50 g Butter
- 50 g dark chocolate, 70%
- 80 g Milk
- 50 g vegetable oil
- 120 g yoghurt, plain or vanilla is fine
- 4 eggs
- 15 g vanilla extract
- 175 g plain flour
- 3 teaspoons baking powder
- 200 g dark chocolate, 70%
- 15 g cocoa powder
- 50 g Milk
- 450 g icing sugar
- 175 g water
- Desiccated Coconut
1h 30minPreparation 30minBaking/Cooking
Recipe is created for
9Afternoon tea Brunch Snack Supper Alcohol-free Children food Vegetarian Nut free Baking Cooking Heating BBQ Birthday Buffet Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic Creative Easy Low budget Natural Quick Cake Praline/sweets Australian Christmas Easter Father's Day Mother's Day New Year’s Eve Spring Summer Valentine’s Day Winter Dessert
Grease and line a deep 20cm square cake tin. Preheat oven to 170C, or 150C fan forced.
Place sugar, cocoa, butter, and chocolate in bowl and blend for 10 seconds on sp 7. Scrape down.
Add milk and melt for 3 minutes at 80C on sp 2.
Add oil, yoghurt, eggs and vanilla. Blend for 5 seconds on sp 5. Scrape down and repeat.
Add flour and baking powder. Mix again for 5 seconds on sp 5.
Using flexible spatula, pour into prepared tin and cover with foil, slightly domed. Bake for 1 hour.
Remove from oven, removing and reserving foil and cool in pan. Once warm, cover again with foil.
Add all ingredients to bowl, blend for 10 seconds on sp 7 then melt for 3 minutes at 80C on sp 2. Pour coating into a bowl.
Cut cake into desired number of pieces. Original recipe calls for 9 but I like to make lots of smaller lamingtons, around 40.
Using two forks, dunk each cake into the Chocolate Coating, then roll in coconut and leave to set.
If you are looking for a classic Lamington recipe, plain sponge covered in icing, this is not for you. Instead, these are deliciously chocolatey and light. And I think they're so much better than the original! Original recipe found here --> //www.goodfood.com.au/good-food/cook/recipe/doublechocolate-lamingtons-by-dan-lepard-20130121-2d2oo.html Sadly, I tend to use most of the coating when I make lots of lamingtons but if making a smaller quantity, Dan Lepard recommends using it to make lamington milkshakes with icecream and coconut. Yum! This really is the most delicious chocolate topping!
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