LAMINGTON CAKE

For the cake:
3 cups all purpose flour
2½ teaspoons baking powder
1 teaspoon salt
¾ cups Stirling Creamery unsalted butter, at room temperature
2 cups granulated sugar
1¼ cups whole milk, at room temperature
1 tablespoon pure vanilla extract
4 large eggs, at room temperature

Filling:
2 cups raspberry jam - preferably a non-chunky jam

Chocolate Topping:
¼ cup Stirling Creamery Churn 84 salted butter
1 cup whole milk
1 tablespoon pure vanilla extract
4 cups powdered sugar, sifted
1 cup quality cocoa powder, sifted

Preheat oven to 350 degrees F. Line three 9-inch round baking pans with parchment paper and spray with a non-stick cooking spray. Set aside.

In a large mixing bowl, whisk together flour, baking powder, and salt.

In a separate mixing bowl, using an electric mixer, beat together butter, and granulated sugar until light and creamy, about three minutes. Add in eggs one at a time, beating well with each addition for about 30 seconds. Add in vanilla and blend to incorporate. Scrape down bowl with rubber spatula as needed.

Slowly add in flour mixture, alternating with milk, beginning with flour and ending with milk. Do not over mix or blend too long in between alternating as the flour will get overworked and the cake won't be as fluffy once baked. It's okay if there are still clumps of flour while alternating with milk. Just be sure to the final mix is smooth and lump-free.

Pour batter evenly between prepared baking pans and smooth over with an offset spatula if needed. Place in oven and bake for 25 minutes, but check as early as 20 minutes as oven temperatures can vary. Cake is done when golden brown and toothpick inserted comes out clean or with very few moist crumbs. Cake will also start to pull aside from the pans.

Place on wire rack and allow to cool for 10 minutes. Turn cakes out of pans and allow to completely cool on wire rack.

Cakes can be frozen beautifully for one month prior to assembling. Just be sure they are securely wrapped in plastic wrap first.

To assemble cake:

On the top of first layer of cake, evenly and generously spread warmed raspberry jam. You want a nice, thick coating of jam - about a cup for each layer. Top with second cake and repeat process.
Once layers are assembled, place cake on a wire rack that has been lined beneath with foil on a large cookie sheet to catch chocolate drippings.

To prepare chocolate topping:

Sift powdered sugar and cocoa powder together. This process is so important. If you skip it, you may end up with clumps in your otherwise very smooth chocolate sauce. Once sifted, set aside.

In a medium saucepan over medium heat, combine butter and milk and heat until butter is melted. Remove from heat and add vanilla extract. Slowly add in cocoa mixture, whisking as you go until mixture is smooth and lump-free. Chocolate sauce will be thin, but will thicken as it cools.

Slowly pour sauce over entire surface of cake, allowing it to free flow over the sides. You may need an offset spatula to coax chocolate into sides of layers.

Once completely covered with chocolate sauce, sprinkle coconut over entire surface. I also added some toasted coconut for crunch and texture. Place in refrigerator for 15-20 minutes to set.

Cut and serve. Cake will keep for 3-4 days, covered.