Prep 40min (+ 40min cooling and 20min chilling time)Bake 20minMakes 6 large lamingtons

Rich, decadent, indulgent and insanely large these lamingtons are perfect to serve as a dessert with fresh raspberries or to share with another chocolate lover (but only if you can part with the other half)!

 

Ingredients

330g (11⅔oz/6 cups) flaked coconut, to coat

Chocolate Buttercake
185g (6½oz/1¼ cups) plain flour
55g (2oz/½ cup) cocoa powder
3 teaspoons baking powder
275g (9¾oz/1¼ cups, firmly packed) brown sugar
125g (4½oz) salted butter, cubed, softened
2 eggs, at room temperature
160ml (5¼fl oz/⅔ cup) water
2 teaspoons natural vanilla extract or essence

Raspberry Swirl Cream
100ml (3½fl oz) pure (thin/pouring) cream
85g (3oz/¼ cup) raspberry jam
2 teaspoons raspberry liqueur (Chambord) or water

Chocolate Ganache
200g (7oz) good-quality dark chocolate (45-54% cocoa), chopped
300ml (10½fl oz) pure (thin / pouring) cream

Method

1. To make the Chocolate Buttercake, preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm x 30cm (8in x 12in), base measurement, shallow cake tin and line the base and two long sides with one piece of baking paper.
2. Sift together the flour, cocoa and baking powder in a large mixing bowl. Add the sugar, butter, eggs, water and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined, creamy and pale in colour. Pour the mixture into the lined tin and spread evenly using the back of a spoon.
3. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes in the tin, then turn onto a wire rack to cool completely (this will take about 40 minutes).
4. To make the Raspberry swirl cream, use a balloon whisk or an electric mixer with a whisk attachment to whisk the cream on medium speed until firm peaks form. Stir together the jam and liqueur or water to thin the jam, add to the cream and use a metal spoon or a spatula to swirl the jam through the cream. Cover and chill until needed. 
5. Trim the edges of the cooled cake and then cut in half to form two portions, each about 15cm x 20cm (6in x 8in). Spread one portion of the cake with the Raspberry Swirl Cream and top with the remaining cake portion. Chill for 20 minutes or until the cream is firm enough to cut the cake. 
6. Meanwhile, to make the Chocolate ganache, put the chocolate in a heatproof bowl. Bring the cream just to a simmer in a small saucepan. Pour the hot cream over the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth.
7. Use a sharp serrated knife to cut the layered cake into 6 large portions, about 6.5cm x 7.5cm (2½in x 3in) each. Run a small palette knife around the cut surface of each lamington to remove any excess cream.
   
8. Spread the coconut on a tray or plate. Rest a cake square on a fork, carefully dip into the ganache and then and spoon the ganache over the top and sides to completely coat (see Baker's Tips). Allow any extra ganache to drip off. Roll the cake in the coconut to coat evenly. Place on a wire rack. Repeat with the remaining cake portions, ganache and coconut.

 

Photography by Alan Benson.