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double chocolate lamingtons

(1 rating)
Recipe by
Jo Zimny
Ithaca, NY

Yet another recipe sent to me from my friend in Wales. These remind me a lot of rich chocolate cake with a chocolate/coconut coating. I've tried my best to convert the ingredients from British to American measures so I hope I was accurate here. The chef who made these originally says the foil traps the steam thus a more even rising. You should have 1 cup of chocolate coating left over which you can use in other things if you wish.

(1 rating)
yield 9 serving(s)
prep time 20 Min
cook time 1 Hr

Ingredients For double chocolate lamingtons

  • 1 1/2 c
  • 1/4 c
  • 1/2 c
  • 3 3/4 Tbsp
    butter (unsalted)
  • 3 1/2 Tbsp
    dark chocolate
  • 3 1/3 Tbsp
  • 4 md
  • 6 3/4 Tbsp
    plain yogurt
  • 3 tsp
    vanilla extract
  • 3/4 c
  • 3 tsp
    baking powder
  • 1 Tbsp
    cacao (heaping)
  • 3 1/3 Tbsp
    cold milk
  • 3/4 c
    boiling water
  • 3/4 c
    dark chocolate, finely chopped
  • 2 c
    icing sugar
  • 2-8 oz
    bags shredded coconut

How To Make double chocolate lamingtons

  • 1
    FOR THE LAMINTON: Preheat oven to 335'F. Line an 8x8" square baking pan with parchment paper
  • 2
    Put the sugar and cacao in a bowl, beat in the milk. Melt the butter and chocolate in a saucepan, and ad.d to the sugar mixture along with the oil.
  • 3
    Beat in the eggs until smooth, stir in the yogurt and vanilla, and mix in the flour and baking powder.
  • 4
    Pour into the prepared baking tin and cover slightly with a domed piece of tin foil and bake for 1 hours. Lift off the tin foil for the last 15 minutes.
  • 5
    Remove, cool the tin on a wire rack. While it's still warm, cover with plastic wrap to keep moist.
  • 6
    FOR THE COATING: Mix the cacao and milk until smooth. Whisk in the boiling water and stir in the chocolate until melted.
  • 7
    Whisk in the icing sugar until dissolved and pour into a deep wide jug or bowl.
  • 8
    Cut the Lamingtons into 9 pieces and dunk each piece into the coating, then fish it out with two forks.
  • 9
    Roll into the coconut and leave to set.
  • 10

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