Double Chocolate Lamingtons recipe from Dan Lepard, in yesterday's Weekend Guardian. I love it when there's what is essentially a store cupboard recipe from Dan, as I'm often stumped for new ideas by the weekend, but don't read the newspaper until after I've been shopping.
I could have followed the recipe exactly, but I didn't have enough coconut. In addition, I didn't really like the idea of having at least 1/3 of the chocolate coating left over, probably contaminated by cake crumbs, and using up to 500g of coconut, much of which would also be left over, but mixed with drips of chocolate icing. My thrifty nature just couldn't come to terms with this!
This was a delicious chocolate cake - richly flavoured and moist, but still very light in texture. The techniques for keeping in moisture worked very well! It's also quite low in fat, in proportion to the other ingredients, although it does contain some butter. Despite a high proportion of sugar, both in the cake and the frosting, it wasn't over-sweet. The coconut gave a little extra taste and texture when eating, and an idea of what a real Lamington might be like!
I really liked this chocolate cake recipe - I can see it becoming one of the recipes I keep returning to - especially for layer cakes.