Deluxe chocolate lamingtons
Rather than use a soft, light airy sponge, I have used my deluxe chocolate cake recipe to make these lamingtons. Coating them in chocolate ganache adds that extra indulgence that really sets this apart from its Kiwi counterpart. Enjoy with your favourite coffee. I enjoy mine with a flat white.
Makes 12 small cakes
Batter
80ml milk
1⁄2 tsp cream of tartar 90g plain flour
35g cocoa powder 145g sugar 1⁄2 tsp baking soda 1⁄4 tsp baking powder 40ml vegetable oil 1 small egg
1 tsp vanilla extract 50ml hot water
Ganache
120g dark chocolate, roughly chopped 220ml whipping cream
200g desiccated or shredded coconut
Method
Lamingtons can be prepared a few days ahead and kept in the freezer before coating with the ganache and coconut.
Preheat oven to 180degC. Grease 12 silicone muffin cups with cooking spray or line with paper cupcake cases.
In a small bowl, whisk the milk and cream of tartar with a fork. Set aside for 5 minutes.
Prepare batter. Sift the flour, cocoa powder, sugar, baking soda and baking powder into a mixing bowl. In another mixing bowl, combine the oil, egg and vanilla with a wooden spoon. Add the milk mixture and stir to combine. Add flour mixture and mix until just combined. Slowly add hot water and mix for 12 minutes until batter is smooth and well combined.
Pour batter evenly into prepared muffin cups and bake for 15 minutes or until a skewer inserted into the centre of cakes comes out clean.
Let cakes sit in muffin cups for 10 minutes, before removing to a wire rack to cool completely. Place in the freezer to freeze before coating.
Prepare the ganache. Place the chopped chocolate in a bowl. Heat the cream in a small saucepan over mediumhigh heat until just under boiling point. Pour hot cream over chocolate and stir until well combined. Leave to cool to room temperature.
Remove the frozen cakes from the freezer. Dip cakes one at a time in ganache and coat well. Place on a wire rack to allow excess ganache to drip off. Place ganachecoated cakes one at a time in desiccated or shredded coconut and toss until evenly coated. Place on a tray to set. This is a great job for two people, one to dip and one to coat.