This chocolate cake recipe is legendary in the Williams household.
It was the first thing I learnt to bake, probably the only reason we owned a microwave and definitely one of the last things I want to eat on this earth.
The sponge is light as a feather and has been layered into birthday cakes, baked into a bundt and glazed with chocolate icing for bible studies, and poured into slabs and topped with swirls of tinned caramel for school fundraisers. It can be a cupcake, a swiss roll – and now, a lamington!
Microwave Chocolate Lamingtons
1 cup (250ml) cake flour
1 cup (250ml) caster sugar
4 tbsp (1/4 cup) The Kate Tin Cocoa Powder
4 tsp (20ml) baking powder
pinch of salt
1/4 cup (60ml) vegetable oil
1 cup (250ml) hot water
1 tsp (5ml) vanilla extract
60g The Kate Tin Dark Baking Chocolate, chopped
1/4 cup (60ml) cream
2 tbsp (30ml) golden syrup or honey
1/4 cup (60ml) hot water
Toasted desiccated coconut, for tossing
Whisk all the ingredients together until smooth.
Divide the batter between silicone heart moulds (or whichever you desire) sprayed with cooking spray – don’t fill more than halfway as the cake mix expands quite a bit. Now pop the moulds into the microwave and microwave on full power/high for 2-3 minutes or until the cake springs back when you touch it in.
Remove from the microwave and allow to cool slightly before unmoulding.
Continue with the rest of the batter. While the cakes are cooling, make the glaze by placing all the ingredients in a small microwave safe bowl and heat gently until melted and glossy. Allow to cool. When the cakes and glaze are completely cool, use a pastry brush to paint the glaze onto the cakes then toss in the toasted coconut.