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 the goods

180g unsalted butter (softened)

1/3 cup cocoa

2/3 cup superfine / castor sugar

1/2 cup golden syrup

1 1/2 cups self raising flour

1 tspn baking powder

3/4 cup light sour cream

2 eggs

frosting:

65g softened butter

1/2 cup sour cream

3 tablespoons golden syrup

3 cups confectioner's / icing sugar

1/4 cup cocoa

100g melted semi sweet dark chocolate

30g additional dark chocolate, not melted but broken into pieces

you will need:

  • food processor
  • 9 inch cake pan

time: 15 minutes mixing, 40-45 minutes cooking

view the 'second helpings' newsletter that this recipe was published in

view american measurements

 

 

 

coco, the burlesque wonder cake

america, you lay claim to many things, but  have totally overlooked one of the simple wonders of the universe: golden syrup

you favour maple syrup or corn syrup...but try this comfort food of comfort foods. start a day by drenching some hot buttered crumpets in it. finish a chilly day with a steamed syrup pudding. you'll be addicted

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...and within an hour I was tucking into the lightest, velvety-est, stickiest, yummiest chocolate cake that I have made in years

the key ingredients all made an encore performancein 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 deliciious!

here's how it's done:

pre-heat: oven to 200c

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)

pour: batter into a buttered and floured cake pan

bake: for 10 minutes @ 200c, reduce oven heat to 180c. 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, melted chocolate, icing/ confectioner's sugar and cocoa 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

* golden syrup can be found in cans and jars at 'cost plus world markets', english food stores and select supermarkets. you can substitute honey or dark corn syrup if you choose

 

 

 

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