This Chocolate Lamington recipe is a great alternative to traditional Lamingtons!
It took me a long time to ever make Lamingtons, as the whole idea of them was just a little overwhelming for me – especially if the boys were wanting to help me make something! Once I finally gave them a go, I quickly realised that they are quite easy to make, and if your sponge looks a little odd it’s ok as you are going to cover it with chocolate icing and coconut anyway!
While I think there is nothing better than a traditional homemade Lamington, this Chocolate Lamington recipe is a great (and delicious!) variation, and after all you can never have too much chocolate right?!
I modified a traditional sponge recipe by adding a little cocoa to it and the result is a gorgeous light and airy sponge which tastes all the more amazing once you dip it in chocolate icing and coconut! When it comes to transforming the chocolate sponge into Lamingtons, there really is no way to get through the process without getting your hands dirty, so you can imagine my kids LOVED to help!
If at all possible, try to make the sponge a day before you want to make the lamingtons as it’s a little easier (and less crumbs) to work with that way. Alternatively if you simply can’t wait (and there is no judgement at all here!) you can pop your chocolate sponge into the freezer for half an hour to cool/set before cutting into squares.
Thermomix Chocolate Lamington Recipe
- Preheat your oven to 180 degrees and line a 20cm x 20cm square cake tin with baking paper.
- Place the butterfly attachment into your Thermomix bowl and add the caster sugar and eggs. Mix for 8 minutes, 37 degrees, speed 3 to whip the eggs.
- Add the melted butter (I just use a microwave to melt it) and mix for 5 seconds on speed 4.
- Add the cocoa and self raising flour to the Thermoix bowl and mix for 10 seconds using the kneading function. If the flour and cocoa haven’t quite combined, use a spatula to gently mix through.
- Pour the mixture into your prepared tin and place into the pre-heated oven. Bake for 25 minutes or until the chocolate sponge is cooked through when tested with a skewer.
- Allow the chocolate sponge to completely cool before continuing to the next step.
- Place the desiccated coconut into a large bowl and in another large bowl, sift the icing sugar and cocoa before adding the melted butter and boiling water and whisk to combine.
- Cut the cooled chocolate sponge into nine squares and coat it in the chocolate icing before tossing in the desiccated coconut and then place the Chocolate Lamingtons onto a wire baking wrack to set – repeat until all Lamingtons are coated.