Sokolatopita – Ultimate Moist Greek Chocolate Cake
, Updated Jul 17, 2025
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Sokolatopita is THE ultimate moist chocolate cake! This Greek chocolate dessert is a triple threat – rich chocolate cake soaked in chocolate syrup and topped with glossy chocolate ganache. Decadent, delicious and a must for chocoholics the world over!
Looking for the ultimate chocolate cake? Look no further than Greek Sokolatopita (Σοκολατόπιτα)! This luxurious chocolate cake is chock full with intense chocolate flavor and stays incredibly moist thanks to the chocolate syrup which soaks through the cake. And if that wasn’t enough chocolate for you (!) then let’s not forget the rich ganache topping that ties everything together.
You would thing that a cake drenched with chocolate syrup would be very, very sweet but amazingly it is just the right side of indulgent! Syrup-soaked cakes and desserts are very popular in Greece and I grew up enjoying ALL of them. So if you are looking for a chocolate cake recipe that’s just a little bit different, I hope you will give my Sokolatopita recipe a go!
Sokolatopita Recipe Ingredients
This cake is made up of three elements: the cake, the chocolate syrup and the chocolate ganache topping. It’s important to prepare the syrup first so that it can cool down before the cake is out of the oven.
The cake uses everyday pantry staples: flour, sugar, cocoa powder, vanilla, eggs, unsalted butter, soured milk or buttermilk, baking powder, baking soda and a little salt.
The syrup is simply water, sugar and cocoa powder with an optional splash of cognac (Metaxa if you want to be authentic) or rum.
Our last step is the ganache which uses just two ingredient: chocolate and cream. You can use dark or semi sweet chocolate chips or a chocolate bar, chopped up.
How to make Greek Sokolatopita Chocolate Cake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Prepare the syrup
- Combine the water, sugar, water, cognac if using and cocoa powder in a small pot. Stir over low heat until the sugar dissolves and the syrup is smooth. Set aside to cool.
Make the cake
- Add melted butter, buttermilk, eggs and vanilla to a large mixing bowl. Whisk together to combine.
- Sift the flour, cocoa powder, baking powder, baking soda and salt over the liquid ingredients. Add the sugar and mix well using a balloon whisk or wooden spoon until you have a smooth glossy batter.
- Pour the batter into a lined square baking pan and level. Bake in a 350°F / 180°C preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. The cake should be risen and firm to the touch with the edges starting to come away from the edges of the pan.
- Use a skewer to poke holes all over the cake (leave it in the pan). Immediately pour the cooled chocolate syrup over the hot cake, allowing the syrup to sink into the cake before adding more. Set the cake aside to cool down and absorb the syrup.
Make the ganache, decorate and serve!
- Place the chocolate chips in a bowl. Heat the cream in a small pot until small bubbles form around the edges (do not allow it to boil). Pour the hot cream over the chocolate, rest for two minutes then gently stir together until the chocolate melts completely and you have a smooth ganache.
- Spread the ganache over the cake. Decorate with some white icing or sprinkle with chocolate curls or rainbow sprinkles. Slice into squares and serve!
Recipe Notes and Tips
- Storing and freezing: sokolatopita can be stored in a covered cake container at room temperature, away from direct heat, for several days. You can also freeze the cake, without the ganache topping, for up to three months. Cover tightly in plastic wrap and a layer of foil. Thaw the cake overnight in the refrigerator before serving.
- Flavor variations: you can add grated orange zest in the batter if you enjoy the chocolate orange flavor combination. Some bakers add a cinnamon stick in the chocolate syrup. Coffee lovers can add a teaspoon of instant coffee in the syrup or a shot of freshly brewed coffee.
- The chocolate syrup can be made in advance and kept in a jar in the fridge until needed. You must pour it over the cake as soon as it comes out of the oven – the hot cake will readily absorb the cold syrup. Leave the cake for a few hours or even overnight so that the syrup is fully absorbed.
- It is normal for a little syrup to pool underneath the cake, which is why we are leaving it in the pan. Only add as much syrup as the cake will drink up – if it is not being absorbed you don’t have to use all of it!
- If you don’t have buttermilk, you can use whole milk soured with a tablespoon of lemon juice. Simply combine the two and leave for a couple of minutes. The milk will look a bit curdled and that’s what we are after!
Recipes for chocolate lovers!
I hope you love my Greek Sokolatopita recipe as much as we do! Please leave a rating ⭐⭐⭐⭐⭐ and share your photos on Instagram with @supergolden88 and the tag #supergoldenbakes
The Ultimate Moist Chocolate Cake – Greek Sokolatopita
Video
Ingredients
For the syrup
- ¾ cup (180ml) water
- ¼ cup (60ml) cognac / rum (optional – replace with water if not using)
- 1 cup (200g) granulated sugar
- 2 tbsp cocoa powder
For the cake
- ½ cup (115g) unsalted butter , melted
- ¾ cup (180ml) whole milk or buttermilk
- 1 tbsp lemon juice
- 3 large eggs
- 2 tsp vanilla bean paste or 1 tsp vanilla extract
- 1 ½ cups (180g) flour , all purpose / plain
- ⅔ cup (80g) cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- ¼ tsp salt
- 1 cup (200g) sugar , granulated or superfine (caster)
For the ganache
- ½ cup (120ml) cream , heavy / double
- ¾ cup (120g) semi-sweet chocolate chips or a chopped chocolate bar
Instructions
Prepare the syrup
- Combine the water, sugar, water, cognac if using and cocoa powder in a small pot. Stir over low heat until the sugar dissolves and the syrup is smooth. Set aside to cool.¾ cup (180ml) water, ¼ cup (60ml) cognac / rum , 1 cup (200g) granulated sugar, 2 tbsp cocoa powder
Make the cake
- Preheat the oven to 350°F / 180°C. Mist an 8 inch square baking pan with cake release and line with baking paper, letting the edges of the paper overhang the pan. Clip them down.Add the melted butter, buttermilk / soured milk, eggs and vanilla to a large mixing bowl. Whisk together to combine.½ cup (115g) unsalted butter, ¾ cup (180ml) whole milk, 1 tbsp lemon juice, 3 large eggs, 2 tsp vanilla bean paste
- Sift the flour, cocoa powder, baking powder, baking soda and salt over the liquid ingredients. Add the sugar and mix well using a balloon whisk or wooden spoon until you have a smooth glossy batter.1 ½ cups (180g) flour, ⅔ cup (80g) cocoa powder, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 cup (200g) sugar
- Pour the batter into your baking pan and level. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. The cake should be risen and firm to the touch with the edges starting to come away from the edges of the pan.
- Use a skewer to poke holes all over the cake (leave it in the pan). Immediately pour the cooled chocolate syrup over the hot cake, allowing the syrup to sink into the cake before adding more. Set the cake aside to cool down and absorb the syrup.
Make the ganache
- Place the chocolate in a small bowl. Heat the cream in a small pot over low heat until small bubbles form around the edges (do not allow it to boil). Pour the hot cream over the chocolate, rest for two minutes then gently stir together until the cholate melts completely and you have a smooth ganache.½ cup (120ml) cream, 3/4 cup (120g) semi-sweet chocolate chips
Decorate and serve
- Spread the ganache over the cake. Decorate with some white icing or sprinkle with chocolate curls or rainbow sprinkles. Slice into squares and serve!
Notes
- Storing and freezing: sokolatopita can be stored in a covered cake container at room temperature, away from direct heat, for several days. You can also freeze the cake, without the ganache topping, for up to three months. Cover tightly in plastic wrap and a layer of foil. Thaw the cake overnight in the refrigerator before serving.
- Flavor variations: you can add grated orange zest in the batter if you enjoy the chocolate orange flavor combination. Some bakers add a cinnamon stick in the chocolate syrup. Coffee lovers can add a teaspoon of instant coffee in the syrup or a shot of freshly brewed coffee.
- The chocolate syrup can be made in advance and kept in a jar in the fridge until needed. You must pour it over the cake as soon as it comes out of the oven – the hot cake will readily absorb the cold syrup. Leave the cake for a few hours or even overnight so that the syrup is fully absorbed.
- If you don’t have buttermilk, you can use whole milk soured with a tablespoon of lemon juice. Simply combine the two and leave for a couple of minutes. The milk will look a bit curdled and that’s what we are after!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
