Chocolate Lamington Bar Cake

Today I will be sharing one of my favorites, the Chocolate Lamington Bar Cake. This cake consists of  a chocolate sponge covered with a light chocolate frosting and coconut flakes, is delicious and ideal to serve on a special occasion, meaning.... Any day! To me all days are special and worth celebrating the blessing of being ALIVE. I hope you bake this Lamington Bar Cake soon. Enjoy!

This cake is based on the traditional Australian Lamington cake, named after Lord Lamington, a former Governor of Queensland, in the era of 1900's , who is credited with the origin of this dessert. Lamingtons are sometimes served as two cubed halves with a layer of cream and/or strawberry jam in between. It is commonly found in Australasian outlets such as cafes, lunch bars, bakeries, and supermarkets.

But before we go to the recipe, I would like to show my daughter's new pet, Pochungo.....sometimes country life is just wonderful :)

Now let's continue with the recipe -

It is a great tasting cake.

Chocolate Lamington Bar Cake
This cake makes the perfect dessert for any special occasion. Just imagine a chocolate sponge covered with a delicious light chocolate frosting and coconut flakes... delicious right? Enjoy! Recipe adapted from Baking.
For Cake
¾ cup unsalted butter or margarine room temperature
¾ cup superfine sugar
3 eggs
1 ¼ cup self-rising flour (see notes)
¼ cup cocoa powder

2 oz (½ cup) dark chocolate broken in pieces
4 Tablespoons milk
1 teaspoon butter
¾ cup confectioner’s sugar

To decorate:
½ cup coconut flakes
½ cup heavy cream whipped
1 ½ Tablespoons sugar

1. Preheat oven to 350ºF. Lightly grease and line bottom of a 3 x 10 loaf pan.
2. Cream butter and sugar until light and fluffy. Gradually add eggs, beating well after each addition. Sift together flour, baking powder, cocoa powder.
3. Pour mixture into the pan and bake for 40 minutes or until toothpick comes out clean. Let cool for 5 minutes in pan then turn on to a wire rack to cool completely.
4. Mix chocolate chips, milk and butter in a heat proof bowl and place over a pan of hot water. Stir until chocolate is melted. Add confectioner’s sugar and beat until smooth. Let cool until frosting gets thick enough to spread. Cut a V shape wedge from the top of the cake, reserve cake wedge. Frost the cake and cover with coconut flakes.
5. Beat heavy cream with 2 Tablespoons of sugar until soft peaks are formed. Pipe a line of cream in the center, replace wedge back on, frost and ad coconut flakes, then pipe a row of cream on either side of the wedge of cake. Serve.  

a) If you do not have Self Rising Flour for this recipe you can substitute with 1 ¼ cup all purposes flour, ¼ teaspoon salt + 2 teaspoons baking powder. For more information on substituting Self Rising Flour see note i, at Dominican cake recipe.  
b) This recipe can be doubled easily.

Yield: 10 servings

En español: AQUÍ

Seek the Kingdom of God above all else, and live righteously, and he will give you everything you need. - Matthew 6:33


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