Triple Chocolate Lamingtons

A sponge genoise cake that is filled with chocolate fudge, iced in chocolate and then rolled in chocolate sandwich cookie crumbs.
Prep Time 1 hr 30 mins
Cook Time 22 mins
Total Time 1 hr 52 mins
Servings 24
Author Hostess At Heart



  • 5 large eggs at room temperature
  • 1 cup 240 ml (225 gm) (8 oz) castor (superfine) sugar
  • Pinch salt
  • 1 teaspoon 5 ml vanilla extract
  • 11/4 cups 300 ml (200 gm) (7 oz) cornstarch
  • 11/2 teaspoons 8 gm baking powder
  • 1 tablespoon 15 ml (15 gm) (1/2 oz) butter, melted (optional)

Chocolate Filling

  • 1 12-ounce bag semisweet chocolate chips
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon coarse salt
  • 3/4 cup evaporated milk
  • 1/2 teaspoon pure vanilla extract

Chocolate Icing

  • 31/4 cups 780 ml (400 gm) (14 oz) icing (powdered) sugar
  • 1/3 cup 80 ml (40 gm) (1-1/3 oz) cocoa powder
  • 1 tablespoon 15 gm (15 gm) (1/2 oz) butter, melted
  • 1/2 to 3/4 cup 120 ml to 180 ml milk (I used leftover evaporated milk used in the filling)


  • Preheat the oven to 350 degrees F.
  • Prepare a 9x13 inch pan by spraying with non-stick cooking spray and then lining with parchment paper.
  • In a stand mixer, combine eggs, sugar and salt. Beat on high for 15 minutes.
  • While eggs are beating, sift the cornstarch and baking powder together at least 3 times.
  • After 15 minutes add vanilla to the egg mixture, and beat on high for another 5 minutes. The mixture should have at least tripled in size, be light in color and foamy.
  • Sift flour mixture over the egg mixture, and gently fold into the egg mixture using a whisk. If you are using butter, thoroughly fold it in now but lightly.
  • Spread mixture into your prepared pan and smooth out evenly.
  • Bake for 22-25 minutes. The sponge will rise quite a lot but then settle back down. Don’t open the oven door while baking.
  • When baked the sponge will have shrunk very slightly from the sides and should spring back
  • when pressed gently.
  • Remove the cake from the pan immediately, and keeping on the parchment paper, place on a cooling rack and allow to cool completely. It is best to let the cake stand in an airtight container overnight before continuing. It will make them easier to handle.
  • Prepare the chocolate filling by placing chocolate chips, sugar and salt in a medium bowl. Stir to mix.
  • Heat evaporated milk in a small pan until just simmering. Pour over chocolate chip mixture and allow to sit for 5 minutes or until melted. Whisk until smooth. Refrigerate until thickened but spreadable, 1 to 2 hours.
  • Prepare icing by sifting powdered sugar and cocoa together. Stir in butter and milk. Set the bowl over a pan of hot water. Stir until icing is smooth, adding more milk to thin the icing if needed.
  • To assemble, cut the sponge cake into 24 rectangular pieces – 6 across and 4 down. You can remove the crust edges if you want.
  • If filling, cut in half and apply filling. Put halves together again and dip in icing, allowing excess to drip off. Roll in coating immediately. Allow to dry on a cooling rack for two hours.
  • Store in an airtight covered container in the refrigerator or freezer.


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Serving: 24g | Calories: 294kcal | Carbohydrates: 65g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 87mg | Potassium: 170mg | Fiber: 1g | Sugar: 49g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
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