Chocolate Lamingtons Recipe
Chocolate lamingtons are a classic Australian treat made of sponge cake dipped in chocolate sauce and coated in desiccated coconut. They are soft, rich, and full of chocolatey goodness. Perfect for tea-time, parties, or just indulging in something sweet, this treat is surprisingly simple to make. Here’s a step-by-step guide on how to create these mouthwatering lamingtons.
Ingredients
For the sponge cake:
- 1 cup (220g) sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups (185g) self-raising flour
- ¼ cup (60ml) milk
- 4 tablespoons (60g) unsalted butter, melted
For the chocolate icing:
- 2 cups (250g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder
- ¾ cup (180ml) milk
- 1 tablespoon (14g) unsalted butter, melted
For the coating:
- 3 cups (240g) desiccated coconut
Equipment Needed
- 8-inch square baking tin
- Mixing bowls
- Whisk or electric mixer
- Cooling rack
- Forks or tongs for dipping
Instructions
Step 1: Preheat and Prepare the Tin
Preheat your oven to 350°F (180°C) and grease an 8-inch square baking tin with butter or line it with parchment paper. This ensures the sponge cake comes out clean without sticking.
Step 2: Make the Sponge Cake Batter
- Beat the eggs and sugar: In a large mixing bowl, beat the sugar and eggs together using a whisk or electric mixer until pale, thick, and frothy. This will take around 5–7 minutes on high speed, and the mixture should double in volume. Add the vanilla extract and beat for another 30 seconds.
- Fold in the flour: Gently sift the self-raising flour into the egg mixture. Use a spatula to fold the flour in, being careful not to knock out the air that was whipped into the eggs. The air is crucial for giving the cake its fluffy texture.
- Add milk and butter: Gently fold in the milk and melted butter. Be sure to combine the ingredients smoothly while maintaining the airy texture of the batter.
Step 3: Bake the Sponge Cake
Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 25–30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the tin for about 10 minutes before turning it onto a wire rack to cool fully.
Step 4: Cut the Cake
Once the cake has cooled, cut it into even squares or rectangles. Traditional lamingtons are about 2 inches square, but you can adjust the size according to preference.
Step 5: Prepare the Chocolate Icing
- Mix the icing: In a large mixing bowl, sift the powdered sugar and cocoa powder together to remove any lumps. Gradually add the milk and melted butter, whisking until smooth. The icing should be runny but thick enough to coat the sponge squares. If it’s too thick, add a bit more milk.
Step 6: Dip the Cake in Chocolate
Set up a dipping station by placing the chocolate icing in one bowl and the desiccated coconut in another. It’s helpful to use two forks or tongs to help with dipping.
- Dip each cake square: Working one at a time, dip each sponge square into the chocolate icing, ensuring that all sides are covered. Allow the excess to drip off for a few seconds.
- Coat with coconut: Immediately after dipping in chocolate, roll the sponge square in the desiccated coconut, pressing gently to ensure an even coating. Place the finished lamington on a wire rack to set.
Step 7: Let the Lamingtons Set
Allow the lamingtons to sit for 30 minutes to 1 hour until the chocolate icing firms up and holds the coconut in place.
Tips for Perfect Lamingtons
- Chill the sponge: If you find the cake too delicate to dip in the icing, try chilling the sponge in the fridge for an hour before cutting and dipping. This will firm up the cake, making it easier to handle.
- Thin icing if needed: If the chocolate icing starts to thicken as it cools, you can add a small amount of warm milk to bring it back to the right consistency.
- Mix up the flavors: For a twist on the classic lamington, try adding a layer of jam or whipped cream between two pieces of sponge before coating them. Raspberry jam is a traditional favorite.
Storage
Lamingtons store well for up to 3 days in an airtight container at room temperature. You can also freeze them for up to 2 months, making them an ideal treat to prepare ahead of time.
Variations
- Gluten-free Lamingtons: Replace the self-raising flour with a gluten-free flour blend.
- Vegan Lamingtons: Swap out the eggs, butter, and milk with plant-based alternatives such as flax eggs, coconut oil, and almond milk.
Conclusion
Chocolate lamingtons are a delightful combination of fluffy sponge cake, rich chocolate icing, and sweet coconut. They’re the perfect indulgence for any occasion and will surely impress friends and family alike. Whether you stick to the traditional method or try a new variation, making lamingtons is a fun and rewarding baking project.
