Double chocolate brown sugar lamingtons

(Double chocolate brown sugar lamingtons)

The best things I ate this week? Juicy, dribbly, sweet and sour West Indian cucumber pickles, straight from the jar. Plump steamed dumplings stuffed with barbecued eel and spring onions. Misshapen blue corn tortillas piled high with ceviche, pickled jalepenos, avocado, chilli and lime. And this lamington. Turns out the best things in life aren’t necessarily always the prettiest.

My favourite things act as antidotes to the melancholic nature of a season. August feels less friendly when you’ve misplaced a favourite woolen blanket or feel too keenly the cold creep of kitchen tiles on bare feet. Sometimes, it’s also just about wanting a little bit of cake, nothing too heavy, preferably chocolate flavoured, maybe with a sprinkle of coconut and some brown sugar as well, thanks…

Double chocolate brown sugar lamingtons :

For the sponge :
6 eggs
140g brown sugar
pinch of salt
125g plain flour
50g cocoa powder
1/2 teaspoon baking powder

chocolate sauce for dipping (recipe below)
250g dessicated coconut

Whisk the eggs in an electric mixer until very light and fluffy. Add the brown sugar and salt and continue whisking for a few minutes. Sift the remaining dry ingredients over the egg mixture and fold in gently but thoroughly. Transfer this mixture to a greaseproof paper-lined 8″ x 12″ baking tray. Bake in a preheated 175’C oven for 30 minutes or until a skewer inserted into the center comes out clean.

Once the cake is cooled, peel away the baking paper. With a serrated knife, trim the edges of the cake (or leave it if you don’t mind slightly rough edges on your end product) and split the sponge in half lengthways. Spread filling of your choice on one half of the sponge. Here I’ve used a salted caramel sauce but you can also use cherry jam, chocolate custard or whipped vanilla cream. You can also skip this step if you want unfilled lamingtons. Sandwich the sponge back together and cut into as many squares as you like (12-16 squares, depending on how big you want each portion to be). Dip each square in chocolate sauce and dredge in dessicated coconut.

For the chocolate sauce :
(You can use a more traditional recipe for chocolate frosting, but I prefer this one because it has more depth of flavour and is less sugary. It doesn’t set the way the frosting recipes do, but the sauce soaks in a little and sticks well to each sponge square.)

200g brown sugar
120g cocoa powder
400g water
1 teaspoon vanilla extract

In a medium pan, place the brown sugar and cocoa. Whisk in the water and vanilla. Bring to boil, stirring. Allow to simmer for 2-3 minutes until slightly thickened. Strain and leave to cool before using.

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  1. Rosa said,

    August 16, 2012 @ 3:47 pm

    Surely divine! Lamingtons are gorgeous little cakes.



  2. Reemski said,

    August 16, 2012 @ 6:45 pm

    Mmmmmm lamingtons…

  3. Emma said,

    August 16, 2012 @ 8:52 pm

    Yummy, and very pretty, too.

    Barbecued eel and spring onion dumplings would take the cake for me, though. They sound out of this world fantastic!

  4. leaf (the indolent cook) said,

    August 16, 2012 @ 10:55 pm

    Many of my favourite foods are not the prettiest. But, you know. And you’ve styled your lamington and shot it very well!

  5. Asha@FSK said,

    August 16, 2012 @ 11:28 pm

    OMG!! I have to make this, NOW!! And yes, some of the best things in life are not the prettiest or tied with a ribbon 🙂

  6. Emma said,

    August 16, 2012 @ 11:45 pm

    Wow, they look very yummy! I think I could bake something today! 🙂

  7. Miss Katie said,

    August 17, 2012 @ 11:13 am

    This sounds delicious! Funnily enough I’ve just come back from the bakery with a fresh cream raspberry lamington… hadn’t had one in ages and was totally craving one!

  8. Spencer said,

    August 17, 2012 @ 12:21 pm

    I love Lamingtons and yours looks like a fabulous recipe! I would so love to try some.

  9. chocolatesuze said,

    August 20, 2012 @ 8:31 am

    you had me at double chocolate.

  10. Andy said,

    August 23, 2012 @ 6:19 pm

    Wow this is the best… I like the idea of putting choc into the sponge and not just outside. Tastes great 🙂

  11. Calamari said,

    September 4, 2012 @ 3:47 pm

    These Lamingtons rocked my world. I wanted to have babies with them. Still do.

  12. e / dig in hobart said,

    September 6, 2012 @ 10:25 am

    lamingtons have been on my to-bake list for MONTHS! what a great version.

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