Decadent Double Chocolate Lamingtons Recipe
1 hour 10 minutes
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About Decadent Double Chocolate Lamingtons Recipe
Indulge in these heavenly Double Chocolate Lamingtons, a delightful twist on the classic Australian treat! Rich chocolate cake is dipped in a luscious dark and milk chocolate ganache and generously coated in sweet, shredded coconut. These irresistible squares are perfect for any occasion, from casual gatherings to elegant celebrations.My recipe elevates the traditional lamington with a double dose of chocolate, creating a truly decadent experience. The moist, intensely chocolatey cake perfectly complements the smooth ganache and crunchy coconut, resulting in a texture and flavor combination that's simply divine.Easy to follow instructions guide you through each step, from baking the cake to creating the perfect chocolate coating. Prepare to be amazed by how simple it is to make these show-stopping desserts that will leave everyone wanting more!
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Recipe Time & More
Prep35 minutes
Cook35 minutes
Total1 hour 10 minutes
Ingredients
- 1 cup Cake Flour or maida for the maida
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 4 tbsp Cocoa Powder
- 1/2 cup Oil any odorless
- 1/2 cup Yogurt or yogurt yogurt
- 3/4 cup Sugar
- 1 tsp Vanilla Essence
- 3/4 cup Milk
- 100 gm Chocolate dark, for icing
- 2 tbsp Milk
- 1 cup Desiccated Coconut
Instructions
Prepare the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Sift together cake flour, baking powder, baking soda, and cocoa powder. Set aside.
- In a large bowl, whisk together oil, yogurt, sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to firm up.
Make the Chocolate Ganache
- Finely chop both dark and milk chocolate.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate, stirring occasionally, until smooth and glossy. Alternatively, melt in short bursts in the microwave, stirring frequently to avoid burning.
- Stir in the milk until the ganache is smooth and creamy.
Assemble the Lamingtons
- Cut the cooled cake into 1-inch squares.
- Place a wire rack over a baking sheet lined with parchment paper.
- Dip each cake square into the chocolate ganache, ensuring it's fully coated.
- Immediately roll the chocolate-covered cake square in the shredded coconut until evenly coated.
- Place the coated lamington on the wire rack to set.
- Repeat with remaining cake squares.
- Once the chocolate has set (about 15-20 minutes), transfer the lamingtons to a serving platter.
- Serve immediately or refrigerate for later. They will keep in the refrigerator for up to 3 days.
Recipe Notes
Expert Tips for Perfect Lamingtons
- For an even coating, ensure your chocolate ganache is not too thick or too thin. If too thick, add a teaspoon of milk at a time until it reaches the desired consistency.
- Chill the cake thoroughly before cutting and coating. This will prevent the cake from crumbling and will ensure a neater finish.
- Use good quality cocoa powder and chocolate for the best flavor. A blend of dark and milk chocolate in the ganache offers a balanced sweetness.
- If you want to add a touch of extra flavor, try adding a pinch of espresso powder to the cake batter, or a teaspoon of orange extract to the ganache.
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Recipe Nutrition
Calories: 268kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gCholesterol: 1mgSugar: 21g
sujata hande
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4 Comments
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This looks so good! Appreciate the share.
Absolutely delicious! Can’t wait to try it.
This looks incredible! Thank you.
Looks so good! Can’t wait to try it.