Coco, the Burlesque Wonder Cake (Courtesy of Thelovebite.com)

• the cake
• unsalted butter (softened)↗6 ounces
• cocoa↗1⁄3 cup
• caster sugar (or superfine sugar)↗2⁄3 cup
• golden syrup↗1⁄2 cup
• self raising flour↗1 1⁄2 cups
• baking powder↗1 teaspoon
• light sour cream↗3⁄4 cup
• eggs↗2
• frosting↗
• softened butter2 ounces
• sour cream↗1⁄2 cup
• golden syrup↗3 tablespoons
• confectioners' sugar (powdered) or 3 cups icing sugar↗3 cups
• cocoa↗1⁄4 cup
• ounces melted dark semi-sweet chocolate3
• ounce additional dark chocolate, not melted but broken into pieces↗1

Step-by-step instructions

1. 1

   pre-heat: oven to 400

2. 2

   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)

3. 3

   pour: batter into a buttered and floured cake pan (9 inch springform works well).

4. 4

   bake for 10 minutes @ 400.

5. 5

   reduce oven heat to 350. bake another 30 minutes

6. 6

   If cake bounces back when tapped lightly on top, it is done. (It might need another 5 minutes if it doesn't spring)

7. 7

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

8. 8

   Blend softened butter, sour cream, golden syrup, melted chocolate, icing/ confectioner's sugar and cocoa in a food processor until whipped (30-40 seconds).

9. 9

   Add the extra 10z of choclate pieces and pulse the processor to splinter them into choc chips in the frosting

10. 10

    When the cake is almost cool, top it with the frosting.