Chocolate Lamington Cake
SERVES 8–12 PREP 45 MINS COOKING 1 HOUR
This is a great go-to chocolate cake as it’s all done in one bowl. When whipping cream for sponges I like to use both cream and sour cream to get a thick lush consistency that can hold up our sponge – it’s a game changer and adds a sourness to the overall taste of the cake that I love.
1½ cups (330 g) caster sugar
2 cups (300 g) Minchins Milling
stoneground white flour
225 g butter, melted
2½ tbsp cocoa
5 eggs
¾ cup (180 ml) milk
2 tbsp espresso coffee (sub with 1 tsp
instant coffee and boiling water)
4 tsp baking powder
¼ tsp baking soda
2 cups (180 g) desiccated coconut
300 ml cream
250 g sour cream
raspberry jam and coconut flakes
to serve.
CHOCOLATE ICING
½ cup (125 ml) kettle boiled water
1 tsp gelatine
3 cups (360 g) icing sugar
¼ cup (35 g) cocoa
1 tbsp coconut oil
Preheat oven to 170°C. Grease and line the base and sides of two shallow 20 cm cake pans.
Place sugar, flour, butter, cocoa, eggs, milk, coffee, baking powder and baking soda in the bowl of a stand mixer and whisk on high for 5 minutes or until smooth and combined. Divide evenly between cake pans and bake for 30–40 minutes or until a skewer inserted into the centre comes out clean. Cool in pans for 10 minutes. Line two baking trays with baking paper and add wire racks. Add cakes to racks to cool, these trays will be used to catch excess icing when it is poured over.
Meanwhile, for the icing place boiling water in a heatproof bowl. Scatter over gelatine and stir to dissolve. Add remaining ingredients and whisk until smooth. Slowly pour over cooled cakes, making sure to get the sides of the cakes as you go. Use paper under racks to reuse excess icing and pour over once more for a second coating. Scatter cakes with desiccated coconut to cover. To assemble, whip cream and sour cream to stiff peaks. Place one cake on a serving platter and top with half the cream. Spoon over some jam then top with the second cake. Spoon over remaining cream and scatter with extra coconut flakes to serve.