The Great South Africa Bake Off

Chocolate Mousse Centred Lamingtons


The Great South African Bake Off

BBC Lifestyle



  • 400g Cake flour
  • 400g Sugar
  • 220g Butter, melted
  • 8ea. Eggs
  • 15ml Baking powder
  • 10ml Vanilla extract


  • 75g Butter, unsalted
  • 250ml Milk
  • 435g Icing sugar
  • 65g Cocoa
  • 400g Coconut, desiccated


  • 120g Egg Yolk
  • 15g Sugar
  • 100g White Wine
  • 45ml Espresso
  • 60g Bourbon whisky
  • 600g Chocolate
  • 750ml Cream

Preparation method


  • Preheat the oven to 180°C.
  • Line base of 23cm x 34cm baking tray with baking paper.
  • Beat eggs, sugar and vanilla until pale and thick
  • Sift flour and baking powder over egg mixture
  • Fold dry ingredients.
  • Add melted butter, ⅓ at a time, gently mixing throughout.
  • Pour mixture into the prepared tray.
  • Bake for ±25 minutes.
  • Cake should spring back when lightly touched in centre.
  • Turn onto wire rack to cool.


  • Sift icing sugar and cocoa powder into two different bowls.
  • In large saucepan, melt butter.
  • Mix milk in melted butter.
  • Stir in the cocoa powder.
  • Once cocoa is dissolved, add icing sugar,
  • Whisk constantly to prevent lumps.
  • Pour chocolate mix into a bowl.

Chocolate Mousse:

  • Melt chocolate and reserve
  • Mix together egg yolks, sugar, and white wine.
  • Add espresso and brandy to sabayon mixture.
  • Add melted chocolate to sabayon mixture.
  • Whisk until smooth Ganache.
  • Add a third of the cream to mixture.
  • Whip the remaining cream in separate bowl.
  • Fold whipped cream into mixture.
  • Sandwich mousse between two layers of sponge


  • Cut lamingtons into equal squares.
  • Set up large tray topped with baking paper and a cooling rack.
  • Working quickly, using a fork, dip cake cubes into the chocolate syrup.
  • Roll cake around to completely coat.
  • Drain excess mixture off cakes.
  • Roll in coconut, lightly coating evenly.
  • Set Lamingtons on cooling rack to drain.