100 gm dark chocolate (56% cocoa solids), coarsely chopped60 gmbutter, coarsely chopped8 eggs, at room temperature300 gm caster sugar180 gm plain flour60 gm Dutch-process cocoa2 tsp baking powder200 gm (4 cups) coconut flakesRaspberry jam250 gm raspberries (about 2 punnets)120 gm caster sugarJuice of 1 lemonChocolate-raspberry cream200 ml thickened cream120 gm dark chocolate (56% cocoa solids), melted20 ml raspberry liqueur80 gm raspberries, coarsely crushedChocolate glaze60 gm dark chocolate (56% cocoa solids), coarsely chopped240 gm pure icing sugar, sieved80 gm Dutch-process cocoa, sieved60 ml (¼ cup) milk
Preheat oven to 180C. Melt half the chocolate and half the butter in a bowl over a saucepan of simmering water, stir until smooth and keep warm. Whisk half the eggs and half the sugar in an electric mixer until pale and tripled in volume (5-6 minutes). Triple-sieve half the flour, half the cocoa and half the baking powder into a large bowl. Fold flour mixture into egg mixture in two batches, then fold in chocolate mixture, spoon into a 21cm-square cake tin buttered and lined with baking paper and smooth top. Bake until centre springs back when lightly pressed (25-30 minutes) and cool on a wire rack. Repeat with remaining ingredients.
Meanwhile, for raspberry jam, stir raspberries, sugar and lemon juice in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until jammy (8-10 minutes), then cool completely.
For chocolate-raspberry cream, whisk cream, chocolate and liqueur in an electric mixer until soft peaks form (3-4 minutes; don’t over-whisk or mixture will split), fold in raspberries and refrigerate until required.
Trim tops of cakes flush, spread jam over one cake, spread with chocolate-raspberry cream and refrigerate until cream is just firm (10-15 minutes). Sandwich with remaining cake and refrigerate until firm (1 hour).
Meanwhile, for chocolate glaze, stir chocolate and 190ml water in a bowl over a saucepan of simmering water until smooth (2-3 minutes), remove from heat, add icing sugar and cocoa, stir until smooth, then stir in milk.
Cut cake into 7cm squares, dip each quickly in chocolate glaze then roll in coconut. Stand until set (1 hour), then serve.
Note We've swapped the traditional butter cake
for chocolate cake in these lamingtons, and raised the stakes with
a chocolate cream. If you don't fancy making your own jam, use a
tart shop-bought jam.