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Coco, the Burlesque Wonder Cake

A community recipe by

Not tested or verified by

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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: For a lark, I substituted some of the sugar in this recipe with some golden syrup...then I tossed in some sour all went straight into the food 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!


Serves: 1 wonder cake

For the Cake

  • 170 unsalted butter
  • 74 unsweetened cocoa
  • 147 superfine sugar
  • 125 golden syrup or light corn syrup
  • 375 self-raising flour
  • 1 pinch of baking powder
  • 188 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)


Coco, the Burlesque Wonder Cake is a community recipe submitted by mannix and has not been tested by 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 keep insisting on half slices, but then go back again and again...wilfully losing track of how many halves equal a whole
  • Tell us what you think