chocolate cake, marmalade and coconut
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To celebrate National Lamington Day on July 21 (who knew?), Here is a oversized cake with the wonderful ingredients of sponge cake, coconut and marmalade; it has the added benefit of avoiding the mess of dipping sticky cake squares in chocolate and coconut frosting. I took it a step further by making the cake a tender chocolate sponge cake and used an orange marmalade instead of the traditional red jam center. I’m not saying it replaces the lamington, but it’s an interesting alternative.
For 8 people
For the cake
200g caster sugar
140g plain flour
50g unsweetened cocoa powder
5 teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
60 g unsalted butter, softened
2 large eggs
80g sour cream
70 ml of vegetable oil
2 teaspoons of vanilla extract
150 ml milk
100g of marmalade or other jam
25g grated or grated coconut
whipped cream, for serving
For the chocolate icing
50g dark chocolate chips or chopped chocolate
25 g unsalted butter
100 g icing sugar, sifted
25 ml hot water from a recently boiled kettle
1. Preheat the oven to 160 ° C hot air (180 ° C conventional) and line the bottom and sides of a 20cm round mold with baking paper. (If possible, avoid a cake pan with a removable bottom, to avoid leaks, as the dough is quite thin.)
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2. Combine the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of a cake mixer and mix with the paddle attachment on low speed for 1 minute. Add the softened butter and continue to mix on low speed until the mixture resembles breadcrumbs (this will take about 2 minutes).
3. Meanwhile, whisk eggs with sour cream in a medium bowl until smooth and creamy, then add vegetable oil and vanilla extract. Whisk again to combine, then while the mixer is on low, pour into the dry ingredients. Scrape the bowl, then start beating again at low speed, gradually adding the milk in a slow, steady stream. The dough will be quite thin. If there are lumps, beat lightly with a hand whisk until smooth.
4. Pour mixture into prepared cake pan and bake in preheated oven for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool for 30 minutes on a rack before removing the cake from the mold to cool completely.
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