Coffee and wattleseed chocolate lamington cake recipe

Name: Layered lamington cake recipe
Yield: 11
Ingredients: 375g unsalted butter, softened; 375g caster sugar; 6 eggs, at room temperature; 525g self-raising flour; 30g cocoa powder; 325ml milk; 50ml hot strong coffee; 1 tsp ground wattleseed (from specialty stores, optional); 215g unsalted butter, softened; 275g icing sugar mixture; 45ml strong coffee; 1 1/2 tsp ground wattleseed (from specialty stores, optional); 200g creme fraiche; 300ml thickened cream; 1kg pure icing sugar; 50g cocoa powder; 30g unsalted butter; 2 tsp ground wattleseed (from specialty stores, optional); 20ml strong coffee; 450g shredded coconut

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Coffee and wattleseed chocolate lamington cake recipe

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by Lauren Eldridge

Sep 01, 2021

WHAT IS WATTLESEED? Indigenous Australians have been using wattleseed (along with other parts of the wattle tree) as food and medicine for thousands of years. The bush food is high in protein and minerals like magnesium and zinc, and has a nutty, coffee-like flavour that can add a boost to sweet and savoury dishes alike.

375g unsalted butter, softened
375g caster sugar
6 eggs, at room temperature
3 1/2 cups (525g) self-raising flour
30g cocoa powder
325ml milk

Coffee and wattleseed filling

50ml hot strong coffee
1 tsp ground wattleseed (from specialty stores, optional)

Coffee and wattleseed filling

215g unsalted butter, softened
275g icing sugar mixture
45ml strong coffee
1 1/2 tsp ground wattleseed (from specialty stores, optional)
200g creme fraiche
300ml thickened cream

Chocolate filling

1kg pure icing sugar
50g cocoa powder
30g unsalted butter
2 tsp ground wattleseed (from specialty stores, optional)
20ml strong coffee
450g shredded coconut

Method

1.

Preheat oven to 190°C. Grease two 20cm cake pans and line with baking paper.
2.

To make the chocolate cake, place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat for 4-5 minutes until light and fluffy. Add the eggs, 1 at a time, beating well between each addition. Sift together the flour and cocoa powder and beat into the butter and eggs. Add the milk and mix on low speed until combined. Divide mixture evenly between the prepared pans and bake for 55-60 minutes until a skewer inserted in the centre of each cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Once the cakes are cool, use a serrated knife to level the tops, before cutting each cake in half horizontally to create four layers of cake.
3.

Meanwhile, for the coffee and wattleseed soaking syrup, mix together the wattleseed and hot coffee. Leave to infuse then cool until ready to use.
4.

Once cool, generously brush syrup over the cut side of each cake. Set aside.
5.

For the coffee and wattleseed filling, place butter, icing sugar, coffee and wattleseed in a stand mixer with the paddle attachment and beat until light and fluffy.
6.

Add creme fraiche and thickened cream, switch to the whisk attachment and whisk until firm. Transfer to a piping bag and place in the fridge until ready to assemble.
7.

For the chocolate icing, sift icing sugar and cocoa powder together. Place in a large saucepan with the butter, wattleseed, coffee and 1 1/4 cups (310ml) water. Place over medium heat and cook until the butter has melted and sugar has dissolved. Remove from the heat. Pour the mixture into a large, deep tray. Place half of the coconut in a separate large, deep tray.
8.

Place 2 wire racks over 2 large baking trays. Working with 1 cake at a time, dip into the warm chocolate icing, coating completely. Place on the wire rack to allow excess icing to drip off. Repeat with remaining cakes. Place each cake into the tray of shredded coconut, and sprinkle the remaining 225g shredded coconut evenly over the top. Place 1 cake on a cake stand or serving plate. Pipe one- third of the filling over cake, then top with another cake. Repeat layering twice more, ending with a layer of cake. Serve.