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    TRUE BLUE

    Jan 13, 2021 6 minutes
    PHOTOGRAPHY CHRIS COURT STYLING KIRSTEN JENKINS

    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.

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