Chocolate Lamington Cake
Photography by Josh Griggs.
All the flavours we love in individual lamingtons come together in one very generous-sized cake.
INGREDIENTS
Cake
250 grams butter, at room temperature
2 cups caster sugar
6 eggs
2 teaspoons vanilla extract
2 cups plain flour
2 teaspoons baking powder
1 cup desiccated coconut
1 cup plain yoghurt
Ganache
200ml cream
200 grams dark chocolate (62% cocoa), chopped
To assemble
1 cup cream, whipped
¾ cup seedless berry jam
¼ cup shredded or shaved coconut, toasted
METHOD
Equipment:
Grease 2 x 20cm cake tins and line the bases with baking paper.
Preheat the oven to 150°C fan bake.
Cake:
Beat the butter and sugar until light and pale. Whisk the eggs and vanilla together and gradually beat into the butter mixture until well combined.
Combine the flour, baking powder and coconut. Using a large metal spoon, fold into the butter mixture along with the yoghurt.
Divide evenly between the prepared tins and smooth the tops. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cakes to cool completely in the tins.
Ganache:
Heat the cream in a pot until just below boiling point. Take off the heat and add the chocolate. Leave for 2 minutes then whisk until smooth and glossy. Cool until thick but still pourable.
To assemble: Place one cake on a serving plate. Spread with the whipped cream then the jam. Gently place the second cake on top.
Pour over the ganache and spread evenly, letting it drizzle down the side of the cake. Top with toasted coconut then leave until the ganache is set.
Cook’s note:
The unfilled cakes can be made 2 days ahead of assembling. Wrap well in cling film and store in an airtight container.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!