Chocolate Lamingtons

“Chocolate Lamingtons” I had made it as a part of Egg less baking group’s challenge for July. Since the reception at home was not too great when I discussed this recipe I had made only 4 lamingtons pieces. Two of which I shared with my colleagues. 

They loved this cake! In fact I had been requested for the recipe but then the request turned to an order.

Yes I was asked to deliver 1 kilogram of Lamingtons, chocolate lamingtons by my colleague. Knowing my reluctance to commit myself as I was too busy/not to keen he told me “get it when you can”!

 Now here is something that you cannot ignore or forget my reminder is meeting me every day! So finally I bit the bullet and discussed it with my husband who supported me.

No how much ingredients do I need?   What kind? Since I had made it egg less once I wanted to try the one with eggs.

 I contacted the Champa of the Versatile Vegetarian Kitchen. It was so nice of her to immediately. Here is a her reply, which I feel will be useful to all of us,

“Archana,
Weight depends on lot of other things too like butter, sugar. I would say a cake with 3 cups of all purpose flour (most of bundt cake recipes call for 3 cups) is 375 gms of flour, 400 - 500 gms of sugar and about 200 gms of butter. In 200 gms of butter, the baked weight will only be 80 % of it. So, I think you should get a kg of cake when you use 3 - 4 cups of all purpose flour. But it is a low fat one where there is very less butter, you might get less. Add the weight of all the dry ingredients and remove the moisture content of the butter and calculate.

Lamingtons are sponge cakes iced with chocolate icing and sprinkled with coconut. Use any good sponge cake and it should be fine.

Champa. “ 

Thanks Champa!

So here it the amount here is for 1 cake I made the cake three times. The baked weight was 450 grams for each cake.Basically it’s same as the eggless one only here the flax seed meal etc is replaced by eggs. Also this cake was easier to handle.

Ingredients:

For the sponge cake:

3/4 cup (150 g) sugar

 70 g  melted  salted butter, at room temperature
 1 tsp vanilla extract
1 1/3 cup (175 g) maida  less 1 ½ tblsp

1 ½ tblsp corn flour
3 eggs

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  

 3 cup (200 g) unsweetened dessicated  coconut

Method:

To make the Sponge Cake

1.      To make the sponge cake, oil a rectangular cake pan and line the bottom with butter paper.

2.     Preheat the oven to 350ᵒF (180ᵒC).

3.      Sift the maida, corn flour with the baking powder atleast twice.

4.       Beat the butter and sugar till light and fluffy. Scraping the sides of the bowl.

5.      Add the eggs and mix well.  Add the vanilla extract.

6.     Fold the cake flour till well incorporated.

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 for 10 minutes in the mould.

9.      Unmould the sponge cake onto a cutting board and remove the butter paper.

10.  Trim the ends and cut the cake in half horizontally. Then make even sized cubes.

To make the chocolate icing

1.     Melt the chocolate the chocolate, butter, and milk in a heatproof bowl in the microwave when smooth.

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

To assemble

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

2.      Dip the cake 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.

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

4.     Once thus coated transfer the cake to the wire rack to set.

5.    Should have put it in the fridge but as the fridge was packed to gills sorry, plus it was cooler than normal these days.;)

Pictures are what my kid and hubby has taken. He is not comfortable working without flash, so he had told me take one later, I am glad he took the picture as I   forgot. J

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#20

Linking this to Anjali's event Cooking Made Easy with Chocolate /Cocoa

Bake Fest started by Vardhini guest hosted by me.

Taste of Tropics guest hosted at Nivedhanam 

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