On the weekend we had a play date with one of the boys and my friends. It was lovely all four boys played together and I got to have a lovely chat with my friend. We only ever get to cram in 20 minutes at swimming lessons each Saturday morning so it was real treat to have some actual conversation. When I’m not in a hurry I enjoy making something extra special to share with family and friends.
I picked up a little $5 easy baking cook book from Masters early that morning and the recipe for this Chocolate Lamington Cake stood out. It looked fantastic and was made from all basic ingredients I already had – my kind of recipe. I made it and I think I nailed it when looking at the photo in the book. Here’s the recipe for it as so many of you asked for it on Facebook that day.
175 gm Butter, softened
175gm (1 Cup) Caster Sugar
3 Eggs, lightly beaten
175gm (1 Cup & 1 Tbs) Self Raising Flour
2 Tbs Cocoa
50gm Chocolate pieces
1 Tsp Butter
5 Tbs Milk
85gm Icing Sugar (2/3 Cup) Icing Sugar
Thickened Cream, whipped until peaks form.
LET’S PUT IT ALL TOGETHER
1. Preheat the oven to 180 degree celcius. Grease a loaf tin (you want to use a slimline one) and line with baking paper.
2. Cream the butter and sugar together in a bowl with electric beaters or a stand mixer until light and fluffy. Gradually add each egg, beating well after each addition. Add the flour and cocoa and mix gently until well combined.
3. Pour into the prepared loaf tin and smooth the top off. Bake in the preheated oven for 40 minutes or until it bounces back when touched. Leave to cool in the tin for 5 minutes before turning onto a cooling rack to cool completely. I placed it in the fridge to speed it up.
4. Place the chocolate, milk and butter into a heatproof bowl and place in the microwave. Set to medium high and set for 20 seconds. Mix with a spoon and the chocolate will be gradually start to melt. If not put in for another 10 seconds. Add the icing sugar (I recommend you sift this to avoid lumps) and mix until smooth. Set aside to cool and thicken a little.
5. Drizzle the chocolate sauce over the cool cake making sure to coat all sides (not the bottom). I left it on the cooling rack and placed a tray underneath to do this. Sprinkle with coconut. You can actually press the cake into a plate of coconut.
6. Cut a V-shaped wedge from the top of the cake. Place the whipped cream into a piping bag with a star nozzle. Pipe the cream down the centre of the channel. Replace the cut out piece of cake on top of the cream. Pipe cream decoratively down either side of the cut out.
Store in the fridge for up to 3 days (if it lasts that long).
Variation: Try adding strawberry jam in the wedge before the cream.