Chocolate Mudcake Lamington Recipe

Prepare and Preheat

Preheat the oven to 160°C (320°F) fan / 180°C (350°F) conventional. Line a 23x33 cm (9x13 in) rectangular baking tin with baking paper, leaving an overhang for removing the cake.

Melt chocolate and butter

Place the chopped dark chocolate and 250 g unsalted butter in a heatproof bowl set over a barely simmering saucepan (double boiler) or microwave in 30-second bursts, stirring until completely melted and smooth. Allow to cool slightly (3–5 minutes).

Combine dry ingredients

In a large bowl sift together 250 g plain flour, 50 g unsweetened cocoa powder, 2 tsp baking powder and 1 tsp bicarbonate of soda. Stir in 350 g caster sugar and 50 g brown sugar until evenly combined.

Mix wet ingredients

In a separate bowl whisk the 4 eggs lightly with 250 ml sour cream and 2 tsp vanilla extract until smooth.

Assemble batter

Pour the melted chocolate-butter mixture into the wet ingredients and whisk to combine. Add the dry ingredients and fold gently until just combined. Gradually add 200 ml hot water (or hot coffee) in two additions, stirring until the batter is glossy and pourable. Do not overmix.

Bake

Pour the batter into the prepared tin, smoothing the top. Bake in the preheated oven for 35–45 minutes, or until the top is set, a skewer inserted into the center comes out with moist crumbs (but not raw batter).

Cool and level

Allow the cake to cool in the tin for 20 minutes, then use the overhanging paper to lift it out onto a wire rack. Peel off the paper and cool completely. If the top has a dome, trim it level with a serrated knife. Once cooled, cut the cake into approximately 24 equal squares (about 4–5 cm / 1.5–2 in each).

Optional syrup

If using, brush each cake square lightly with the optional 120 ml simple syrup to add moisture. Set aside on a tray.

Make the chocolate coating

Sift 500 g icing sugar and 60 g cocoa powder into a large mixing bowl to remove lumps. Add 500 ml milk, 50 g melted butter, and 1 tsp vanilla extract. Whisk vigorously until smooth and glossy. The coating should be a thick but pourable consistency that will cling to the cake squares. If it's too thick, add milk 1 tbsp at a time; if too thin, add a little more icing sugar.

Keep warm and stir

If the coating thickens while you work, warm it gently over a pan of hot water (bain-marie) and stir to restore pourability. Keep it at a working temperature but not so hot that it melts the cake squares.

Coat the cake squares

Prepare a wide shallow bowl or pot of desiccated coconut (300 g). Using two forks or a dipping fork, dip one cooled cake square into the chocolate coating, turning to fully immerse and allowing excess to drip back into the bowl. Lift the square and immediately roll it in the desiccated coconut until evenly coated. Place the finished lamington on a wire rack set over a tray to catch drips. Repeat with remaining squares.

Set and serve

Allow the lamingtons to set at room temperature for at least 30 minutes so the coating firms. For firmer coating, chill for 15–20 minutes in the refrigerator (do not leave too long or the cake will dry out). Serve at room temperature. Store in an airtight container for up to 3 days at room temperature or 5 days refrigerated.