The Ultimate Moist Chocolate Cake - Greek Sokolatopita

Chocolate sokolatopita cake with smooth frosting and white icing swirls are cut into squares on parchment paper. One piece is slightly separated from the rest. Chocolate shavings are sprinkled on top for decoration, hinting at the richness of a Greek chocolate cake soaked in syrup.

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The Ultimate Moist Chocolate Cake - Greek Sokolatopita

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!

Prep Time20

Cook Time35

Course: Dessert

Cuisine: Greek

Keyword: Greek Chocolate Cake, Sokolatopita

Servings:

Calories: 304kcal

Author: Lucy Parissi | Supergolden Bakes

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!

Video

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!

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