Double Chocolate Lamington

LAMINGTON METHOD

STEP 1

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

STEP 2

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

STEP 3

Mix for a further 5 minutes on high speed.

STEP 4

Mix for a further 5 minutes on medium speed.

STEP 5

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

STEP 6

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

STEP 7

Bake at approximately 175°C for 25 minutes.

CHOCOLATE DIPPING SAUCE METHOD

STEP 1

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

CHOCOLATE BUTTERCREAM METHOD

STEP 1

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

STEP 2

Blend egg yolks in a mixing bowl on medium speed.

STEP 3

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 4

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

STEP 5

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

STEP 6

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

ASSEMBLY

STEP 1

Cut lamington cake into 6cm squares.

STEP 2

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

STEP 3

Set lamingtons aside in the fridge to set.

STEP 4

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