AT A GLANCE
|01||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.|
|02||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.|
|03||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.|
|04||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).|
|05||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.|
|06||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.