Chocolate Lamingtons

Lamingtons like I said yesterday was our July Challenge for the Eggless Baking Group. A group started by Gayatri where we try and convert bakes with eggs to egg less.

  I posted the Lemon Curd Lamingtons.   check these Chocolate Lamingtons out.

For the sponge cake:

I tblsp flax seed powder

¼ cup warm water

1 tsp baking powder

1tsp soda bi carb

1/3 cup of sour curd beaten (optional)

3/4 cup (150 g) sugar
 1 teaspoon vanilla extract
1 1/3 cup (175 g) cake flour*
2 1/2 ounces (70 g) melted  salted butter, at room temperature

For the chocolate icing:

6 ounces (170 g)  semisweet chocolate, chopped
1 1/2 ounces (40 g) unsalted butter
3/4 cup (180 ml) milk 
2 cups (220 g) powdered sugar
2 tablespoons unsweetened cocoa powder  

2 tablespoons boiling water
3 cup (200 g) unsweetened shredded coconut

 Method: 

1.  To make the sponge cake, oil a rectangular cake pan and line the bottom with butter paper. Preheat the oven to 350ºF (180ºC).

2.   Sift the cake flour with the baking soda and baking powder. Add the flax seed powder with the ¼ cup of water and keep aside.

3.   Beat the butter and sugar till light and fluffy.

4.  Add the flax seed mixture and mix well. Add the vanilla extract.

5.  Fold the cake flour till well incorporated.

6.  Since my cake batter was too thick I added the sour curd.

7.    Scrape the batter into the prepared pan and bake for 30 minutes, or until the cake begins to pull away from the sides of the pan.

8.   Remove from oven and let cool completely.

9.   When cool, unmould the sponge cake onto a cutting board and remove the parchment paper.

10.                  Trim the ends and cut the cake in half horizontally.

  

To make the chocolate icing & assemble

1.   Melt the chocolate the chocolate, butter, and milk in a heatproof bowl in the microwave when smooth. Took me about 2.41 minutes but I did it in stages of 1 minutes.

2.  Then whisk in the powdered sugar and cocoa powder.

3.    Spread a   1/2 cup   of the chocolate icing over one layer of the sponge cake cover with the other half this will sandwich the two together with chocolate icing in the middle.

4.   Cut the cakes into  squares (I got 9).

5.  Whisk two tablespoons of boiling water into the icing.

6.   Put the coconut into a shallow baking dish or bowl.

7.   Dip the Lamington in the chocolate rolling around till the cake is covered with the chocolate icing.  Wipe the off any excess on the side of the bowl.

8.   Place the Lamingtons in the vessel of coconut, tossing them around gently to get them coated on all sides.

9.  Once iced I transferred the cake to the fridge to firm the icing a bit.

I make only 2 cakes cubes as Lamingtons for my family kept on giving me ‘the looks’. I am very sorry they did not try this lovely cake. My colleagues however loved this cake.

As for the rest of the cake it was eaten as chocolate cake which was a bit sweet for out taste but still very very tasty.  Here is the picture immediately after I removed them from the dip.

Notes: The chocolate dip is for 16 pieces of chocolate sine I got only nine squares in my cake the leftover chocolate found its way into Kid no.2's milk and she quite happily feasted on the chocolate when I was not around!!

These Lamingtons go to Vardhini's Bake Fest at The Pumpkin Farm