There is probably some dispute as to whether the Lamington is traditionally Australia or kiwi, let’s just say that its origins may send us over the ditch. The story goes that the Lamington was a accident, after the cook of Lord Lamington dropped a piece of sponge cake into chocolate sauce in the 1800’s, here is where the whoopsie was born.

Regardless of who’s accident this was, I was wondering what would happen if I accidently dropped a spongy Lamington on top of a fudgy chocolate brownie base. So this is exactly what I did for this recipe, except I did it on purpose. I’ve fused this classic into a delicious slice and would go perfectly with a big dollop of cream.

CHOCOLATE LAMINGTON SLICE

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Serves: 10 slices

Ingredients

• Base
• 100g Plain Flour
• ¼ Teaspoon Baking Powder
• 220g Brown Sugar
• 30g Cocoa Powder
• 40g Desiccated Coconut
• 150g Butter
• 1 Egg
• 1 Teaspoon Vanilla Extract
• 
  
• Sponge
• 95g Plain Flour
• 30g Cornflour
• 1½ Teaspoon Baking Powder
• 150g Caster Sugar
• 60g Butter
• 3 Eggs
• ½ Teaspoon Vanilla Extract
• 
  
• Icing
• 25g Chocolate
• ⅛ Cup Water
• 65g Icing Sugar
• 30g Cocoa Powder
• ⅛ Cup Milk
• Desiccated Coconut

Instructions

1. Flick oven on to 190 degrees bake and line a 20cm x 20cm tin with baking paper.
2. Starting with the base, melt butter in a large pot then set aside to cool slightly.
3. When the butter has cooled off, add sugar, egg, vanilla and mix until smooth.
4. In the same pot, sift in the flour, cocoa and then add the coconut. Again mix until smooth.
5. Pour mixture into prepared tin, smoothen surface and place in the fridge while you make the sponge.
6. Using a free-standing mixer beat the eggs, slowly add the sugar in increments before adding the vanilla. Continue to beat egg mixture for approximately 10 minutes or until pale and creamy.
7. In a separate bowl, sift together the dry ingredients. Also melt butter in another small bowl and set aside to cool.
8. Add dry ingredients to egg mixture along with the melted butter and folder through with a spatula until just combined.
9. Pour cake mixture over top of the chocolate base, place tin in the centre of the oven and bake for approximately 30 minutes. Take out of the oven, quickly cover with tin foil (to avoid top of sponge for darkening too much) and continue baking for another 15-20 minutes or until sponge has baked through and springs back when touched.
10. Take baked slice out of the oven and leave to cool slightly still in its tin.
11. While the slice is cooling, start on the icing. Place chocolate and water in a small pot over top of a larger pot of boiling water. Allow to melt and continue mixing until smooth.
12. Remove melted chocolate from the heat and sift in the icing sugar and cocoa powder. Mix until you form a paste. Add milk and continue to mix until smooth.
13. Using a spoon, pour or drizzle the chocolate icing over top of the sponge. Using the spoon to smear it over the top, making sure you don't miss anywhere. Only use as much icing as you need to get a nice coverage.
14. Finally sprinkle plenty more dessicated coconut over top of the chocolate icing, just like a real Lamington. Place slice in the fridge to cool and set completely before cutting with a shape knife.

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