Chocolate Lamington Cake

Name: Chocolate Lamington Cake - Tincuta D.
Ingredients: 6 eggs; 100 g melted butter; 100 ml milk; 150 g sugar; 100 g melted dark chocolate; 2 tbsp cocoa; 200 g flour; 1/2 packet baking powder. Glaze: 200 g chocolate; 400 ml milk; 50 g butter; 50 g sugar. Decoration: coconut flakes.

Dessert - Chocolate Lamington Cake by Tincuta D. - Recipia

I came to make Lamingtons with chocolate cake base on a day when I had leftover batter from cake pops. This chocolate base pairs really well with the glaze and coconut, even though the classic version is made with a vanilla base. Since then, I've made it a few more times and it has never seemed complicated. It's perfect when you need something that can be cut into small portions. Quick Info Total time: approximately 1 hour and 20 minutes (including cooling the cake and glazing) Preparation time: about 20 minutes for the cake and glaze Baking time: 30-35 minutes Servings: 25-30 pieces (depending on how large you cut them) Difficulty: medium Recipe type: cake to cut for occasions, especially for platters or snacks Ingredients For the cake: 6 eggs 150 g sugar 100 g melted butter 100 ml lukewarm milk 2 tablespoons cocoa powder 200 g flour 1/2 packet baking powder 100 g melted dark chocolate For the glaze: 200 g chocolate 400 ml milk 50 g butter 50 g sugar For decoration: desiccated coconut Instructions 1. The Cake 1. Crack the eggs into a large bowl and add the sugar. Beat them with a mixer for about 5 minutes until they significantly increase in volume. 2. Pour in the melted butter and lukewarm milk. Mix briefly. 3. In a separate bowl, mix the flour, cocoa, and baking powder, then gradually incorporate them into the eggs at low speed using the mixer. 4. Add the melted dark chocolate (not hot) and gently mix until everything is well combined. 5. Pour the batter into a baking tray lined with parchment paper (size 25x35 cm). Spread it as evenly as possible. 6. Bake in a preheated oven at 180°C for 30-35 minutes. Check with a toothpick towards the end; it should come out dry. 7. Remove the cake and let it cool completely in the tray. Once cool, transfer it to a cutting board and cut it into squares of about 3x3 cm. 2. The Glaze 1. Heat the milk in a small saucepan. When it’s hot (but not boiling), add the butter and sugar. 2. Add the broken chocolate pieces. Stir over low heat until melted and you have a smooth, liquid glaze. 3. Glazing and Assembly 1. Take each square of cake and quickly dip it into the glaze, ensuring it is covered on all sides. It’s recommended to work with clean hands or two forks to avoid breaking the pieces. 2. Immediately roll each piece in desiccated coconut to coat it all over. 3. Place the cakes on a rack or parchment paper to let the glaze set. You can then transfer them to a serving platter. Why I Make This Recipe Often You can use leftover cake if you have it, or you can make a cake specifically for Lamingtons. It slices well, doesn’t crumble, and holds up during glazing. It’s great for sharing with guests or when you want portioned desserts. The texture remains pleasant even the next day. Tips and Variations Tips If you want to glaze easily, make sure the cake is well-cooled and don’t let the glaze cool too much, or it will thicken. When cutting the cake, use a long-bladed knife and wipe it frequently to keep the edges clean. It’s helpful to prepare a platter or rack in advance where you can let the cakes dry after glazing. Substitutions You can use milk chocolate instead of dark for a sweeter taste. If you don’t have desiccated coconut, the recipe works with chopped nuts. The milk in the glaze can be replaced with plant-based milk if needed. Variations If you prefer, you can use a simple vanilla cake base. For the glaze, you can add a little rum essence, but it’s not mandatory. Serving Ideas They are great on platters with homemade cakes or at events where everyone grabs a piece. They are easy to pack and transport. Frequently Asked Questions Can the cake be made a day in advance? Yes, that’s no problem. Just cut it after it has cooled and cover it with plastic wrap. Do I have to use all the glaze? It depends on how well the cake absorbs it and how much coverage you want. If there’s any left, you can use it for another dessert or as a sauce. How do I prevent it from crumbling when glazing? Let the cake cool completely before cutting. Dip the pieces quickly in the glaze, don’t hold them in for too long. Can I use a different shape for cutting? Yes, you can make rectangles or even circles with a glass, but you will lose more cake. Nutritional Values Approximately, one piece (3x3 cm, about 40 g) has around 120-130 kcal. Approximate macros: 16 g carbohydrates, 5 g fat, 2 g protein. The calories vary depending on the chocolate used and how much glaze you actually apply to each piece. Storage and Reheating They can be stored in a cool, airtight container for up to 4 days. I do not recommend reheating; they are best served at room temperature. If they are very fresh, they can sit covered on a platter for a day. If left uncovered for too long, they may dry out slightly on the surface.

Chocolate Lamington Cake

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