fbpx

Try this recipe for our decadent Double Chocolate Lamingtons.  

INGREDIENTS

IngredientsWeight
LAMINGTON
MAURI NCF Utility Cake Mix2.000kg
Eggs0.400kg
Water0.800kg
Fine dark cocoa powder 0.280kg
CHOCOLATE DIPPING SAUCE
Icing sugar 0.950kg
Cocoa powder (sieved) 0.150kg
Boiling water0.160kg
Unsalted butter (melted)0.150kg
CHOCOLATE BUTTERCREAM
Castor sugar0.300kg
Water0.180kg
Glucose0.150kg
Egg yolks18pce
Unsalted butter (softened) 0.900kg
Dark Chocolate 0.210kg

LAMINGTON METHOD

STEP 01

Add water, eggs and NCF Utility Cake Mix in a bowl.

STEP 02

Using a whisk attachment, mix on low speed for 1 minute. Scrape down.

STEP 03

Mix for a further 5 minutes on high speed.

STEP 04

Mix for a further 5 minutes on medium speed.

STEP 05

Fold in by hand the cocoa powder and mix well to combine.

STEP 06

Scale off mixture into baking paper lined 600 x 400mm slab tray/pan at 3000g.

STEP 07

Bake at approximately 175°C for 25 minutes.

CHOCOLATE DIPPING SAUCE METHOD

STEP 01

Mix all ingredients together, whisking by hand until smooth and free of lumps.

CHOCOLATE BUTTERCREAM METHOD

STEP 01

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).

STEP 02

Blend egg yolks in a mixing bowl on medium speed.

STEP 03

Once the sugar syrup has reached 120°C, slowly stream the hot mixture over the whisking eggs until all syrup is in the bowl.

STEP 04

Turn speed of machine up to high and continue to whisk until mixture cools down and doubles in volume.

STEP 05

Fold the softened butter into the egg mixture and continue to mix until light and aerated.

STEP 06

Lastly, whisk in melted dark chocolate and mix until smooth and well combined.

ASSEMBLY

STEP 01

Cut lamington cake into 6cm squares.

STEP 02

Dip lamington in warm chocolate sauce and roll in shredded coconut.

STEP 03

Set lamingtons aside in the fridge to set.

STEP 04

Cut lamingtons in half and fill with chocolate buttercream
using a star shape-piping nozzle.

Baking times will vary depending on the oven.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

SHARE

Let’s bake better together. Call us on 1800 649 494

YOUR BAKING BETTER NEWS

Cheese and Bacon Rolls

Prepare for the back to school rush with this Cheese and Bacon roll recipe! INGREDIENTS CHEESE & BACON ROLLS METHOD STEP 01 Weigh up all […]

24.January.2020

Jam & Cream Lamington

Try our spin on a traditional Aussie favourite with our Jam and Cream Lamington recipe!    INGREDIENTS DONUT METHOD STEP 01 Place the water, YRD […]

14.January.2020

National Cookie Day

To celebrate National Cookie Day, try this recipe for our Choc Chip & Cashew Nut Spelt Cookies!    INGREDIENTS CHOC CHIP & CASHEW NUT SPELT […]

28.November.2019

Christmas Tree Petite Cakes

Easy to make. Fun to eat. These Christmas Tree Petite Cakes are sure to be a hit with kids of all ages – even grown [...]
21.November.2019

Interview with Award Winning Bakery, Pinjarra Bakery

MAURI was fortunate enough to catch up with one of their customers, Jodie Pantaleo from Pinjarra Bakery, who recently won the Great Aussie Pie Competition. […]

18.November.2019

Summer Picnic Recipe

With summer fast approaching, we wanted to share the below recipe to provide inspiration for your summer baking! Perfect for sharing while down at the […]

8.November.2019

Catching up with brand ambassador Noel Stewart of Stewart's Bakery!

MAURI had the pleasure of catching up with brand ambassador, Noel Stewart, owner & head baker of ‘Stewart’s Bakery’ in Ballarat, Victoria. Noel kindly took […]

24.October.2019
Customer Bite Landing Page Image

Customer Bite! Interview with Ryan Khun of Country Cob Bakery

MAURI had the privilege of chatting to one of our brand ambassadors, Ryan Khun. owner and baker of Country Cob Bakery in Kyneton, Victoria. Ryan […]

24.October.2019

Stay up-to-date with our FREE 'Baking Better' eNewsletter