Coco, The Burlesque Wonder Cake (Courtesy Of Thelov

Name: Coco, The Burlesque Wonder Cake (Courtesy Of Thelovebite.Com)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: the cake; 6 ounces unsalted butter (softened); 1/3 cup cocoa; 2/3 cup caster sugar (or superfine sugar); 1/2 cup golden syrup; 1 1/2 cups self raising flour; 1 teaspoon baking powder; 3/4 cup light sour cream; 2 eggs; frosting; 2 ounces softened butter; 1/2 cup sour cream; 3 tablespoons golden syrup; 3 cups confectioners' sugar (powdered) or 3 cups icing sugar; 1/4 cup cocoa; 3 ounces melted dark semi-sweet chocolate; 1 ounce additional dark chocolate, not melted but broken into pieces

Servings: persons

the cake
6 ounces unsalted butter (softened)
1/3 cup cocoa
2/3 cup caster sugar (or superfine sugar)
1/2 cup golden syrup
1 1/2 cups self raising flour
1 teaspoon baking powder
3/4 cup light sour cream
2 eggs
frosting
2 ounces softened butter
1/2 cup sour cream
3 tablespoons golden syrup
3 cups confectioners' sugar (powdered) or 3 cups icing sugar
1/4 cup cocoa
3 ounces melted dark semi-sweet chocolate
1 ounce additional dark chocolate, not melted but broken into pieces

1
here's how it's done:
2
pre-heat: oven to 400
3
blend: softened butter, cocoa, sugar, flour, baking powder, golden syrup, sour cream and eggs in a food processor until well blended (30 seconds, scrape sides, another 30 seconds)
4
pour: batter into a buttered and floured cake pan (9 inch springform works well).
5
bake for 10 minutes @ 400.
6
reduce oven heat to 350. bake another 30 minutes
7
If cake bounces back when tapped lightly on top, it is done. (It might need another 5 minutes if it doesn't spring)
8
Remove from heat, let cool in pan for 5-10 minutes before turning out.
9
frosting:
10
Blend softened butter, sour cream, golden syrup, melted chocolate, icing/ confectioner's sugar and cocoa in a food processor until whipped (30-40 seconds).
11
Add the extra 10z of choclate pieces and pulse the processor to splinter them into choc chips in the frosting
12
When the cake is almost cool, top it with the frosting.

1448

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: the cake, 6 ounces unsalted butter (softened), 1/3 cup cocoa, 2/3 cup caster sugar (or superfine sugar), and more.

Yes, Coco, The Burlesque Wonder Cake (Courtesy Of Thelovebite.Com) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coco, The Burlesque Wonder Cake (Courtesy Of Thelovebite.Com)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions