Chocolate Dipped Lamingtons Recipe

All things Lamingtons

What’s the fuss about this chocolate dipped lamingtons recipe?? Well, they combine all of my favourite things and I am sure they’re your favourites too! Chocolate lamingtons are basically two pieces of sponge cake stacked on top of each other. These have a layer of strawberry jam in the middle and then get dipped in chocolate!I used to see my aunts make these as a child, and thought that must take hours to make. However, in reality, it’s actually quite easy (which is great for us).

I am still working on a gluten-free sponge cake. I know we all need a good sponge cake recipe in our lives. There are a few tips I would like to point out when making these and assembling them. These may look intimidating but they are easier to make than you think. I think you’re going to love this chocolate dipped lamingtons recipe! Please leave me a comment if you have any questions.

Assembling tips for these chocolate dipped lamingtons:

1. I noticed that using a standard sheet tin may cause the sponge to be a bit thin. I would suggest using a baking tray with dimensions similar to 23 m x 23cm x 4cm. There is some give in the size but too big and your sheet cake will be too thin to cut in half. This will result in your sponge being quite flimsy.
2. When you cut your sponge cake in half, I would suggest using a thin piece of string. Starting from one of the top ends, measure half way, and pull it through the cake until it cuts the whole cake. This helps to cut evenly and leaves minimal breakage. Alternatively, use a very sharp serrated knife. My Wüsthof knife really is amazing and sharp enough to make a smooth cut.
3. Refrigerate your sponge before cutting for at least 30 minutes. This will avoid the sponge breaking when you cut it and dip it into the chocolate.
4. When you’re assembling your lamingtons, spread a generous layer of strawberry jam (jam of your preference) as the sponge cake and chocolate could easily overpower the filling.
5. Once the sponges are halved, the jam is on the one half, place the second sponge later on top and refrigerate again for 20 minutes to avoid breaking.
6. After the lamingtons have been dipped into the chocolate sauce, make sure you place them onto a cooling rack and either put another tray at the base or newspaper. This is because the sauce and coconut will mess and we want to avoid a mess as much as we can.

Chocolate Dipped Lamingtons Recipe

Recipe by inthemidnightkitchenCourse: lamingtons, sponge cake, SweetDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

23

minutes

Chill Time

30

minutes

These traditional chocolate laminations are infamous to Australians and I understand why! They’re made with a vanilla sponge and have a jam layer in this middle. Finally they’re dipped in chocolate and coconut, how delicious?!

Ingredients

• 1 1/2 cup all purpose flour

• 2 tsp. baking powder

• 1/3 tsp. salt

• 1/2 cup salted butter, softened

• 3/4 cup white granulated sugar

• 1/4 cup brown sugar

• 2 eggs, room temp.

• 1 tsp. almond extract

• 1/2 cup whole milk

• 1 cup strawberry jam for filling

• Chocolate Frosting

• 390g icing sugar/confectioners sugar (sifted)

• 1/3 cup cocoa powder

• 3 tbsp. butter, cubed

• 1/3 + 1 tbsp. whole milk

• 2 cup desiccated coconut for coating *final step

Directions

• Method
• Preheat your oven to 180C. Line your cake tin with parchment paper on all four sides, and then cover with a grease proof spray to avoid sticking.
• In a small bowl, whisk together the salt, flour and baking powder and set aside.
• Using your electric mixer, attach the creaming tool and blend the butter until smooth (about 5 minutes), then add in the sugars. Make sure to scrape down the sides.
• Add in the eggs one at a time, make sure it’s fully combined before adding in the next one.
• Then add in half the flour, mix well, then half the milk and continue until the flour is added last. Finally add in the extract and mix until combined, do not overmix.
• Pour the batter into the cake tin, smooth the top and bake for 18-25 minutes. If the top gets too brown, place some baking paper on top and let it cook until a toothpick comes out clean.
• Once the cake is done, allow it to cool for 15 minutes, then remove from the cake tin. I like to place a cooling rack on top of the cake tin, and flip it over to allow for a smooth release. After the cake has cooled slightly, place in the fridge to stiffen slightly for about 20-30 minutes.
• Once you have halved the cake, spread your strawberry jam filling in the middle. Place the top half of the sponge on top of the jam, press down firmly and then refrigerate for a further 15 minutes to allow it to set.
• Then cut the cake into 5-6 cm squares. You should come out with a beautiful mini sponge cake with a strawberry filling. Place the squares back in the fridge while you make the chocolate coating.
• Chocolate Coating
• In a small pot, add in the milk, butter, cocoa and icing sugar. Set the heat to medium and continuously stir until everything is melted together and you have a nice pouring consistency (about 5-10 minutes) Allow the sauce to cool for 10 minutes. In the meantime place your dessicated coconut in a medium size plate for coating.
• When you are ready, dip the mini sponge cake into the chocolate frosting, then into the coconut and place on the wire cooling rack (as mentioned above).
• No need to let them cool, just serve and enjoy!