Dan Lepard's recipe for double chocolate lamingtons, plus Aussie scrolls

A little Australian-inspired baking ahead of Anzac Day next week. Double chocolate lamingtons The foil over the top traps the steam inside, helping the cake rise more evenly. You'll have about 250ml of chocolate coating left over – just the stuff for lamington milkshakes with ice-cream and coconut. Makes nine. 300g caster sugar 50g cocoa 75ml milk 50g unsalted butter 50g dark chocolate 50ml sunflower oil 4 medium eggs 100ml low-fat natural yoghurt 3 tsp vanilla extract 175g plain flour 3 tsp baking powder For the coating (makes 750ml) 15g cocoa 50ml cold milk 175ml boiling water 200g dark chocolate, finely chopped 450g icing sugar 1-2 250g bags coconut (ie, much more than you'd think) Line the base of a deep, 20cm square cake tin with nonstick paper and heat the oven to 170C (150C fan-assisted)/335F/gas mark 3. Put the sugar and cocoa in a bowl and beat in the milk. Melt the butter and chocolate in a saucepan, and add to the sugar mix along with the oil. Beat in the eggs until smooth, stir in the yoghurt and vanilla, and mix in the flour and baking powder. Pour into the tin, cover with a slightly domed sheet of foil and bake for an hour; lift off the foil for the last 15 minutes. Remove, cool in the tin and, while warm, cover with clingfilm to keep it moist. For the coating, mix the cocoa and milk until smooth, whisk in the boiling water, then stir in the chocolate until melted. Whisk in the icing sugar until dissolved and pour into a deep, wide jug. Cut the cake into nine, dunk each piece in the coating and fish out with two forks. Roll in coconut and leave to set. Aussie scrolls Never eat scrolls plain. Eat these fresh, or reheat. Makes six. 1 tsp easy-blend yeast 200ml warm water 1 medium egg 75ml milk 450g strong white flour, plus extra for rolling25g caster sugar 1 tsp salt 50g unsalted butter, melted Oil, for kneading For cheese and Vegemite scrolls Grated cheddar Vegemite For apple scrolls 75g mixed dried fruit Cinnamon 1-2 dessert apples, peeled, cored and diced small For coffee scrolls 200g icing sugar 1 tsp instant coffee Dissolve the yeast in the warm water, beat in the egg and milk, then mix in the flour, sugar and salt. Add the melted butter (and dried fruit, if using), mix until evenly combined, then leave for 10 minutes. Lightly oil a 20cm patch of worktop, lightly knead the dough, return it to the bowl and leave for 10 minutes. Knead once or twice more at 10-minute intervals, then cover and leave until risen by half – about an hour. Flour the worktop, roll the dough to about 1cm thick and cover with filling: cinnamon for the fruited dough, with apple, if you like; or thickly with Vegemite and a little cheese. Roll up tightly, cut into 3cm wheels and place almost touching on a baking tray lined with nonstick paper. Cover and leave somewhere warm until almost doubled, then bake at 220C (200C fan-assisted)/425F/gas mark 7 for about 15 minutes. Finish the Vegemite ones while warm with grated cheese melted on top. For coffee scrolls, mix the icing sugar with the coffee dissolved in 25ml boiling water, brush the baked buns with a little sugar syrup and spoon over a little of the icing. danlepard.com/guardian