TRUE BLUE
DOUBLE CHOC LAMINGTONS
MAKES 15
“LAMINGTONS ARE BEST EATEN THE DAY THEY’RE MADE, WHICH IS THE ONLY REASON I NEED TO GO FOR SECONDS!”
@phoeberosewood
90g plain flour, sifted
90g self-raising flour, sifted
45g cornflour, sifted
45g good-quality dark cocoa, sifted
10 eggs, at room temperature
1 cup (220g) caster sugar
65g unsalted butter, melted, cooled
1 tbs vanilla extract
CHOCOLATE CREAM
300g mascarpone
225ml thickened cream
1/2 cup (60g) pure icing sugar, sifted
1 tsp vanilla extract
100g dark (70%) chocolate, melted, cooled to room temperature
2 tbs good-quality dark cocoa, sifted
CHOCOLATE ICING
3 cups (360g) pure icing sugar, sifted
11/2 cups (195g) good-quality dark cocoa, sifted, plus extra to dust
Preheat oven to 170°C. Grease a 20cm x 30cm x 5cm lamington pan and line base and sides with baking paper.
Sift flours and cocoa into a bowl and set aside. Place eggs in the large bowl of a stand mixer with the whisk attachment, and whisk for 5 minutes or until thick and tripled in volume.
