Death by chocolate lamingtons

The Australian favourite lamingtons in a chocolate avatar - dark chocolate mud cake squares, dipped in a rich chocolate icing and coated with a crunchy cocoa and coconut layer!

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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

These can be made upto 4 or 5 days ahead and stored in an airtight container at room temperature or in the fridge
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