Ingredients
Chocolate Cake
- 300 g raw sugar
- 50 g cocoa powder
- 50 g Butter
- 50 g dark chocolate, 70%
- 80 g Milk
- 50 g vegetable oil
- 120 g yoghurt, plain or vanilla is fine
- 4 eggs
- 15 g vanilla extract
- 175 g plain flour
- 3 teaspoons baking powder
Chocolate Coating
- 200 g dark chocolate, 70%
- 15 g cocoa powder
- 50 g Milk
- 450 g icing sugar
- 175 g water
To Roll In
- Desiccated Coconut
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grease and line a deep 20cm square cake tin. Preheat oven to 170C, or 150C fan forced.
Place sugar, cocoa, butter, and chocolate in bowl and blend for 10 seconds on sp 7. Scrape down.
Add milk and melt for 3 minutes at 80C on sp 2.
Add oil, yoghurt, eggs and vanilla. Blend for 5 seconds on sp 5. Scrape down and repeat.
Add flour and baking powder. Mix again for 5 seconds on sp 5.
Using flexible spatula, pour into prepared tin and cover with foil, slightly domed. Bake for 1 hour.
Remove from oven, removing and reserving foil and cool in pan. Once warm, cover again with foil.
Add all ingredients to bowl, blend for 10 seconds on sp 7 then melt for 3 minutes at 80C on sp 2. Pour coating into a bowl.
Cut cake into desired number of pieces. Original recipe calls for 9 but I like to make lots of smaller lamingtons, around 40.
Using two forks, dunk each cake into the Chocolate Coating, then roll in coconut and leave to set.
Chocolate Cake
Chocolate Coating
Tip
If you are looking for a classic Lamington recipe, plain sponge covered in icing, this is not for you. Instead, these are deliciously chocolatey and light. And I think they're so much better than the original! Original recipe found here --> //www.goodfood.com.au/good-food/cook/recipe/doublechocolate-lamingtons-by-dan-lepard-20130121-2d2oo.html Sadly, I tend to use most of the coating when I make lots of lamingtons but if making a smaller quantity, Dan Lepard recommends using it to make lamington milkshakes with icecream and coconut. Yum! This really is the most delicious chocolate topping!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Aah, I'm terribly sorry but it looks like the water wasn't listed in the ingredients for the chocolate coating. I've attempted again to add it (third time lucky!). Should be right now
Great! So glad you enjoyed them! Hope the recipe wasn't too difficult to follow. I've been meaning to make them again to test it properly.
Fabulously choclatey a definite winner !
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