Ingredients
• 1/3 cup (35g) cocoa
• 250g softened unsalted butter
• 1 cup (220g) caster sugar
• 4 eggs
• 1 3/4 cups (260g) self-raising flour
• 2 tsp baking powder
• 1/3 cup (80ml) milk
• 1/3 cup (110g) apricot jam
• 150g dark chocolate, chopped
• 2 1/3 cups (350g) icing sugar
• Melted white chocolate, to drizzle
Method
Step 1
Preheat oven to 180°C. Grease and line a 30cm x 20cm lamington pan with baking paper. Combine cocoa with 1/3 cup (80ml) hot water and stir until smooth. Set aside to cool slightly.
Step 2
Beat butter and caster sugar with electric beaters until thick and pale. Add eggs, 1 at a time, beating well after each addition. Fold in flour, baking powder, milk and cooled cocoa mixture until well combined. Spoon into pan and bake for 35 minutes or until a skewer inserted into the centre comes out clean.
Step 3
Cool slightly, then remove from pan and cool completely.
Step 4
Melt jam in a saucepan over low heat. Add dark chocolate and 1/4 cup (60ml) hot water, stirring until melted. Remove from heat. Add icing sugar and whisk until smooth. Spread icing over slice and allow to set, then drizzle with white chocolate.
