Preheat the oven at 350°F.
Grease a 9 inches round baking pan.
In a bowl mix sugar, flour, baking powder, baking soda and salt.
Add the sour cream, the oil, the egg and the vanilla extract.
Beating quickly by hand or with a food processor add slowly the hot coffee ( or water).
Pour the batter in the baking tin and bake for about 30- 35 minutes.
For the frosting: in a big bowl, using an electric mixer, combine butter ad cocoa.
Slowly add milk and icing sugar until you have the right spreadable consistency.
Add the golden syrup and the vanilla extract, mix well and let sit for at least ten minutes.
You can store in fridge, covered with cling film, for a couple of days; cold it has the texture of chocolate mousse and it's wonderful by the spoon: I suppose you are going to discover it by yourself.
Spread a generous amount of frosting on the cake when it's completely cold.
Beat sugars and butter until creamy, add eggs, salt and vanilla extract, keep on beating.
Add sifted flours and baking soda, mix again and add chocolate and wanuts.
Set in fridge for at least one hour.
Heat oven at 390°F, make about 20 balls of dough, put them on a baking tray and bake for about 10 minutes.
Cookies will be very soft right out of the oven, wait until cold before eating them.
You can store them in an airtight box for up to a week or freeze them into a plastic bag for up to six months.
Mix all the ingredients with a spatula, just enough to mix well.
Put the dough in a sac- a poche, let it rest in the fridge for about 30 minutes.
On a baking tray make cookies squeezing dough, keep space between them as they grow on the oven.
Sprile sugar confetti on them if you like.
Bake for 10-12 minutes at 320°F, they just have to gold on borders, they will remain pale as they don't contain eggs.
They will be very soft right out of the oven, wait untill cold before removing them from the baking tray.