Coco, the Burlesque Wonder Cake

A community recipe by mannix

Not tested or verified by Nigella.com

Introduction

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!

Ingredients

Serves: 1 wonder cake

For the Cake

6 ounces unsalted butter
⅓ cup unsweetened cocoa
⅔ cup superfine sugar
½ cup golden syrup or light corn syrup
1½ cups self-rising flour
1 pinch of baking powder
¾ cup sour cream
2 eggs

For the Frosting

57 softened butter
125 sour cream
3 tablespoons golden syrup or light corn syrup
750 confectioners' sugar
85 melted bittersweet chocolate
2 tablespoons unsweetened cocoa
28 bittersweet chocolate (not melted but broken into pieces)

Method

Coco, the Burlesque Wonder Cake is a community recipe submitted by mannix and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

pre-heat: oven to 400

Blend: softened butter, unsweetened cocoa, sugar, flour, baking powder, golden syrup or light corn syrup, sour cream and eggs in a food processor until well blended (30 seconds, scrape sides, another 30 seconds)

Pour: batter into a buttered and floured cake pan

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.

remove from heat, let cool in pan for 5-10 minutes before turning out

Frosting: Blend softened butter, sour cream, golden syrup or light 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

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 keepÂ insisting onÂ half slices, but then go back again and again...wilfully losing track of how many halves equal a whole