My husband is gleaming with pride over this recipe ~ aka my first recipe for Lamingtons ~ the all-Aussie national dessert. Lamingtons are basically large cubes of day-old vanilla sponge, coated in a cocoa based topping and then rolled in shredded coconut. I find them at times a tad dry/boring and generally you have to pair them with a big mug of tea. These are my glammed-up mocha chocolate fudgy version. I also though making them chocolate/mocha would be nice and I coat mine in real chocolate as opposed to cocoa. Some true blue Aussies will be screaming at me for my bastardisation of a classic recipe, but I don't care, these are fab and well worth the risk to national pride being dented and me being the subject of a national crimes-against-lamingtons witch hunt. ;) P.S. there is a national divide on whether lamingtons should indeed contain jam at all, general consensus I have found is no, but a lot of people still do use it, I have but opted to cherry which pairs wonderfully with the chocolate.
120g butter, softened
120g caster sugar
2 free-range eggs
120g self raising flour, sifted
1 tbsp cocoa, sifted
1 tsp baking powder, sifted
3 tsp instant espresso coffee powder
1 tbsp boiling water
60g good quality dark chocolate, melted
YOU WILL ALSO NEED
1/2 cup cherry jam
400g good quality dark chocolate, melted
4 tbsp icing sugar, sifted
3 tbsp milk
5 or 6 large handfuls shredded shredded coconut
Pre-heat oven to 180˚C/350˚F.
Grease and line 2 x rectangular 20cm x 26cm x 6cm cake tins. Set aside
Cream butter and sugar together in a stand mixer (or using an electric hand whisk) for 10 minutes until really light, thick and fluffy, add the eggs one at a time and beat over medium speed until incorporated.
Add in the sifted flour, baking powder and cocoa and stir to combine thoroughly.
Combine coffee and boiling water together in a cup, allow to cool a little.
Melt chocolate in stages in a microwave, allow to cool for 5 minutes then add along with the coffee to batter. Mix to combine.
Divide batter evenly between the 2 x pre-lined cake tins and bake in the oven for 25-30 minutes or until a skewers comes out of the center clean.
Cool cakes on wires racks and then trim off the sides to make 2 perfect rectangles.
Heat cherry jam in a small pot for a minute or two. Push through a sieve and place in the fridge for 10 minutes to re-thicken.
Spread jam over the top of one of the sponge rectangles and sandwich the second on top. Place sandwiched cake in freezer for 30 minutes while you prepare the coating.
Melt chocolate in a microwave or in a bowl set over a pot of water, Allow to cool slightly then sift in the icing sugar and add the milk. Stir.
Remove cake from freezer and carefully cut into 12 squares.
Place coconut into a large mixing bowl
Very carefully dip each square in the chocolate coating and then roll in the shredded coconut ~ if cake is firm enough from the freezer, you can stick each square on a skewer and dip in the chocolate in this manner which will make it less messy on your fingers.
Allow to cool on a cake rack.