Chocolate Lamington Recipe

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.

Chocolate Lamington Recipe

This Chocolate Lamington recipe is a great twist on the original!

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Prep Time 45 mins

Cook Time 25 mins

Total Time 1 hr 10 mins

Servings 9 Lamingtons

Ingredients

  

1x2x3x

• 6 eggs
• ¾ cup 165g caster sugar
• 2 tbsp cocoa powder
• 1 ¼ cup 190g self raising flour
• 70 g butter melted
• 2 cups 190g desiccated coconut
• Chocolate icing
• 3 cups icing sugar
• ¾ cup cocoa powder
• 75 g butter melted
• ½ cup boiling water

Instructions

 

• Preheat your oven to 180 degrees and line a 20cm x 20cm square cake tin with baking paper.
• Place the eggs and caster sugar into the bowl of an electric mixer and beat for 8 - 10 minutes until the mixture is thick and creamy and has approximately tripled in volume.
• In the meantime, sift the cocoa and plain flour into a separate bowl.
• Sift the flour and cocoa over the top of the bowl with the egg mixture and gently fold through with a spoon. Add the melted butter and fold through until just combined.
• 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.

Notes

It's really important to make sure your sponge is completely cool before cutting it.
I find the sponge easier to work with (and less crumbs!) if I make it the day before putting the lamingtons together.

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Thermomix Chocolate Lamington Recipe

1. Preheat your oven to 180 degrees and line a 20cm x 20cm square cake tin with baking paper.
2. 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.
3. Add the melted butter (I just use a microwave to melt it) and mix for 5 seconds on speed 4.
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.
5. 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.
6. Allow the chocolate sponge to completely cool before continuing to the next step.
7. 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.
8. 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.

Enjoy!