“Can I come back and see you sometime?”
“Long as you bring me some chocolate,” Gramma said, and smiled. “I’m partial to chocolate.”
“Gramma, you’re diabetic.”
“I’m old, girl. Gonna die of something. Might as well be chocolate.”
― Rachel Caine, The Dead Girls’ Dance
There was a time when a common complaint I used to get from readers was that I shared too many chocolate recipes. The complaint was not unfounded because post after post were either brownies, chocolate cakes or chocolate chip cookies. Most of my layer cakes too had ganache. What can I say, your girl loves herself some cacao!!
So imagine my surprise when I received an email a week back asking – “how come you don’t make anything with chocolate flavour!”. Sure enough, a quick scan showed me that none of my recent posts had any chocolate in them (this email was the day the ragi cookies were up!). Had I finally outgrown my lifelong obsession with chocolate – or had I exhausted my repertoire of chocolate desserts. Fat chance!
And jumping back on the bandwagon with – these death by chocolate lamingtons!! Lamingtons are an Australian teatime pride. Sponge cake squares , sometimes sandwiched with jam, dipped in a chocolate icing and the covered in coconut . My avatar of these sweet bites are out-and- out chocolate ofcourse!
The cake is my all time favourite chocolate mud cake. Have you tried it before? Its wonderfully dense and moist . Perfect for layer cakes and carved cakes. And its a breeze to make too. Just melt the butter and chocolate in a double boiler and add in all the ingredients. You dont even need to get out the mixer!
The chocolate icing is from Joy of baking and the outer covering is a sweetened dessicated coconut and cocoa mixture.
So this is not difficult but takes a little planning. The cake is best cut into squares when well chilled, and after cutting the cake, it’s easiest to dip them in the chocolate coating when the chunks themselves are frozen. The coating is simple to make and best made just before you need it. Infact,you may need to reheat it midway if it thickens. That depends on how fast you work!
Crunchy chocolatey coconut on the outside, rich chocolate layer and then gooey dense chocolate cake. Each bite is deadly chocolate bliss!
Death by chocolate lamingtons
Ingredients
For the dark chocolate mud cake
- 170 grams or 3/4 cups unsalted butter
- 190 grams or 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 150 grams chocolate
- 1 1/2 teaspoons coffee
- 360 ml or 1 1/2 cups water hot
- 200 grams or 1 cups granulated sugar
- 2 Eggs at room temperature
- 1 tablespoon vanilla
For the chocolate icing
- 400 grams or 4 cups powdered or icing sugar
- 30 grams or 1/3 cup unsweetened cocoa powder
- 42 grams or 3 tablespoons unsalted butter
- 120 ml or 1/2 cup milk
For the coconut coating
- 300 grams or 3 cups dessicated coconut
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons icing or powdered sugar
Instructions
To make the dark chocolate mud cake
- Preheat your oven to 180 C / 350 F.Grease and flour an 8 inch square pan well. Line the bottom with parchment (optional)
- Mix the coffee powder into the hot water. Keep aside.
- Whisk together the flour , baking soda and salt. Keep aside.
- Melt the butter and chocolate (chopped) together in the microwave or in a double boiler on the stovetop until smooth.
- Mix in the coffee and then the sugar into the chocolate-butter mixture.
- Whisk in the dry ingredients.
- Whisk in the eggs and vanilla until incorporated.
- Pour into prepared pan and bake at 180 C/ 350 F for 45-50 minutes until a toothpick inserted in the centre comes out clean and the top springs back lightly when touched.
- Cool in pan for 15 minutes and then invert out carefully to cool completely right side up on a wire rack.
- Chill or freeze for few hours or overnight.
To make the chocolate icing
- Sift the icing sugar and cut the butter into small pieces.
- In a thick bottomed saucepan , heat the sugar, cocoa , butter and milk, while stirring continuously.
- Cook until smooth and pourable (like melted chocolate)
To make the coconut and cocoa coating
- Sift the icing sugar and mix together with the coconut and cocoa until well combined.
- Taste and add more sugar if needed. Keep aside.
To assemble
- Slice a very thin layer (dome) off the top of the chilled cake (optional).
- Cut the cake into 16 equal pieces or 25 equally pieces.
- Freeze the cake squares for half hour to an hour.
- Once the icing is made, using a spoon or fork dip the square into the coating. You can use another spoon to pour icing over uncovered areas. Tap the spoon/ fork against edge of bowl to shake off excess.
- Immediately roll the iced cake square in the cocoa coconut mixture until coated generously. Shake off excess and place on a wire rack or parchment lined plate.
- Ice and coat all the cake squares in the same way.
- Let the lamingtons set for an hour or so.
Notes
They are best eaten at room temperature.
For easiest work, chill the cake overnight, cut into squares and freeze well.
Reheat the icing if it thickens while dipping. For easier dipping, use a deep pan with with smaller diameter.
If you don't have dessicated coconut, you can dessicated grated coconut. Spread on a baking tray and bake at 180 C while stirring intermittently until completely dry. May take upto 15 minutes.
Frozen coconut will not work as the outsides will still be wet and also, the lamingtons will not have much shelf life.
Coat the lamingtons generously as the coconut covers the icing and avoids messy fingers while eating.
The icing sugar is needed for the consistency for the icing , but you can try reducing it if you wish.
Adjust the cocoa and sugar in the coating as per your taste!
My measuring cup is 240 ml
Kids will love these and they would be a great addition to a dessert table or teatime tray. Dont you think?
I know the lamingtons are a tradition and a phenomenon in themselves and taste awesome. And sometimes you cant beat the original! This was just my decadent take on it for the chocoholics out there. And it will please every chocolate craving of yours for sure!!
Hi Akshatha, made this black beauties. It came out so delicious.All of your recipes are keepers. Thanks a ton.❤️❤️❤️❤️❤️