Prep 40min (+ 40min cooling and 3-4 hours freezing time)Bake 20minMakes 6 large lamingtons Rich, decadent, indulgent and insanely large these lamingtons are perfect to serve as a dessert with fresh raspberries or to share with another chocolate lover (but only if you can part with the other half)! Ingredients330g (11⅔oz/6 cups) flaked coconut, to coatChocolate Buttercake185g (6½oz/1¼ cups) plain flour55g (2oz/½ cup) cocoa powder3 teaspoons baking powder275g (9¾oz/1¼ cups, firmly packed) brown sugar125g (4½oz) salted butter, cubed, softened2 eggs, at room temperature160ml (5¼fl oz/⅔ cup) water2 teaspoons natural vanilla extract or essence Raspberry Swirl Cream100ml (3½fl oz) pure (thin/pouring) cream85g (3oz/¼ cup) raspberry jam2 teaspoons raspberry liqueur (Chambord) or water Chocolate Ganache200g (7oz) good-quality dark chocolate (45-54% cocoa), chopped300ml (10½fl oz) pure (thin / pouring) cream Method To make the Chocolate Buttercake, preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm x 30cm (8in x 12in), base measurement, shallow cake tin and line the base and two long sides with one piece of baking paper. Sift together the flour, cocoa and baking powder in a large mixing bowl. Add the sugar, butter, eggs, water and vanilla. Use an electric mixer to beat on low speed until combined. Increase the speed to medium-high and beat for 3 minutes or until the mixture is well combined, creamy and pale in colour. Pour the mixture into the lined tin and spread evenly using the back of a spoon. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes in the tin, then turn onto a wire rack to cool completely (this will take about 40 minutes). To make the Raspberry swirl cream, use a balloon whisk or an electric mixer with a whisk attachment to whisk the cream on medium speed until firm peaks form. Stir together the jam and liqueur or water to thin the jam, add to the cream and use a metal spoon or a spatula to swirl the jam through the cream. Cover and chill until needed. Trim the edges of the cooled cake and then cut in half to form two portions, each about 15cm x 20cm (6in x 8in). Spread one portion of the cake with the Raspberry Swirl Cream and top with the remaining cake portion. Freeze for 1 hour or until the cream is firm enough to cut the cake easily. Meanwhile, to make the Chocolate ganache, put the chocolate in a heatproof bowl. Bring the cream just to a simmer in a small saucepan. Pour the hot cream over the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth. Use a sharp serrated knife to cut the layered cake into 6 large portions, about 6.5cm x 7.5cm (2½in x 3in) each. Run a small palette knife around the cut surface of each lamington to remove any excess cream. Return the lamington portions to the freezer for another 2-3 hours or until frozen (see Baker's Tips). Spread some of the coconut on a tray or plate. Rest a cake square on a fork, carefully dip into the ganache and then and spoon the ganache over the top and sides to completely coat (see Baker's Tips). Allow any extra ganache to drip off. Roll the cake in the coconut to coat evenly. Place on a wire rack. Repeat with the remaining cake portions, ganache and coconut, adding more coconut as needed. Baker's Tips Freeze the cake before cutting it into portions, and again before coating the portions with chocolate icing. This makes both steps easier, as the cake will be firmer and the cream will be less likely to soften or become difficult to handle. The cake portions filled with raspberry cream can be frozen in an airtight container or sealed freezer bag, before coating with chocolate icing, for up to 1 month. The ganache should be the consistency of thickened cream when coating the lamingtons. If it becomes too thick while you are coating the cake pieces, sit the bowl over a saucepan of simmering water (don't let the water touch the bottom of the bowl though), and stir until it comes back to the right consistency. These lamingtons will keep in an airtight container in the fridge for up to 3 days. Remove them from the fridge at least 1 hour to allow them to come back to room temperature before serving. Photography by Alan Benson.
