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COCO, THE BURLESQUE WONDER CAKE

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Serves: 1 wonder cake

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This velvety, moist, chocolatey- caramely cake is the 7th wonder of the chocolate cake world! (honest...testimonials available upon request!)...the secret ingredient? golden syrup! Want to see it? click on this link: http://thelovebite.com/recipes/sweet_stuff/coco_the_burlesque_wonder_cake/ For a lark, I substituted some of the sugar in this recipe with some golden syrup...then I tossed in some sour cream...it all went straight into the food processor...no fuss, no mess The key ingredients all made an encore performance in the food processor for the frosting. the sour cream gives it a creamy, tart sensation that is like sinking into a cheesecake... the golden syrup gives it a caramel gooey-ness. bloody delicious!

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Ingredients

For the cake

  • 6 oz unsalted butter
  • ⅓ cup cocoa
  • ⅔ cup superfine sugar
  • ½ cup golden syrup or corn syrup
  • 1 ½ cups self-raising flour
  • 1 pinch of baking powder
  • ¾ cup sour cream
  • 2 eggs

For the frosting

  • 2 oz softened butter
  • ½ cup sour cream
  • 3 tablespoons golden syrup or corn syrup
  • 3 cups confectioners' sugar
  • 3 oz melted bittersweet chocolate
  • 2 tablespoons unsweetened cocoa
  • 1 oz bittersweet chocolate (not melted but broken into pieces)

Method

  1. pre-heat: oven to 400
  2. Blend: softened butter, cocoa, sugar, flour, baking powder, golden syrup or corn syrup or corn syrup, sour cream and eggs in a food processor until well blended (30 seconds, scrape sides, another 30 seconds)
  3. Pour: batter into a buttered and floured cake pan
  4. Bake: for 10 minutes @ 400, reduce oven heat to 350. bake another 30 minutes. if cake bounces back when tapped lightly on top, it is done. it might need another 5 minutes.
  5. remove from heat, let cool in pan for 5-10 minutes before turning out
  6. Frosting: Blend softened butter, sour cream, golden syrup or corn syrup or corn syrup, melted chocolate, icing/ confectioner's sugar in a food processor until whipped (30-40 seconds). add the extra 10z of choclate pieces and pulse the processor to splinter them into choc chips in the frosting
  7. When the cake is almost cool, top it with the frosting, put the kettle on and let yourself go. this is one of those cakes where people keep insisting on half slices, but then go back again and again...wilfully losing track of how many halves equal a whole

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