If you’re craving a taste of Greece, look no further than sokolatopita. This traditional Greek dessert is a chocolate lover’s dream, with its moist cake and rich ganache topping. With this easy-to-follow recipe, you can recreate the heavenly flavours of sokolatopita in your own kitchen. Get ready to indulge in pure bliss with every bite.
What is sokolatopita?
Sokolatopita (pronounced so-kola-to-pita) is a popular Greek chocolate syrup cake. The name Sokolatopita comes from the Greek word sokolata, which means chocolate.
Watch the full video recipe video
Sokolatopita is made with cocoa powder and after it is baked, a delicious chocolate syrup is poured and soaked all the way through.
This cake has a moist centre with an intense chocolate flavour that is finished off with a rich layer of dreamy chocolate ganache.
If you love chocolate desserts then you definitely have to try my mosaiko recipe, which is a no bake chocolate and biscuit dessert!
As you may have noticed in some of my other recipes, this one is also a part of the siropiasta family such as my portokalopita and galaktoboureko. Many Greek traditional sweets are soaked in syrup, and this is one of them.
This cake is commonly enjoyed with a scoop of your favourite vanilla ice-cream or a generous spoonful of whipped cream.
Ingredients for Chocolate Syrup
600ml water
600g sugar
100g unsweetened cocoa powder
Ingredients for Sponge Cake
4 eggs
200g sugar
2 teaspoon vanilla
250g melted unsalted butter
Zest of one orange
200g plain flour
100g unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
Ingredients for Ganache
150ml thickened cream
300g milk chocolate
Instructions
1. Prepare the syrup first, by adding the water, sugar, and cocoa powder into a saucepan. Bring to the boil until you see a foam form at the surface (very similar to Greek coffee). Turn off from the heat and set aside to cool down.
2. Pre-heat your oven to 160 degrees celsius
3. In a separate bowl, add the eggs and sugar and with a hand mixer, mix until it is light a fluffy.
4. Add the vanilla, butter and orange zest to the bowl and give it a quick mix with a whisk.
5. In a separate bowl, add in your dry ingredients. The flour, cocoa powder, baking powder and salt. Then mix until all is evenly combined.
6. Now add the dry ingredients to the wet ingredients bowl, then mix.
7. Prepare your baking dish. The size I have used in 32x21cm. Butter the surface and add in the cake batter evenly spreading it out.
8. Place into the oven and bake for roughly 30 minutes.
9. Get a utensil you can use to poke the cake (I use a souvlaki stick). Then poke holes throughout the cake. This is so the syrup falls evenly throughout the cake.
10. Pour the cooled syrup over the hot cake and let it sit for 30 minutes to soak it all in.
11. In a small pot, prepare the ganache by adding the cream and bringing it to a boil. Turn off from the heat and add the hot cream to the chocolate. Mix thoroughly to melt it all together.
12. Pour the ganache over the chocolate cake and evenly spread it over the top.
13. Let the cake come to room temperature and then place inside the fridge for a couple of hours to set the ganache on top.
14. For best results, let the cake sit out of the fridge to come back to room temperature for at least 30 minutes before serving. Enjoy!
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Danielle
Hi there!! Trying to make the Greek chocolate cake… in the written recipe it says 200g flour but in video it says 400g 🤔 not sure which one is the correct one 😅 help!!!
Thank you!!!
Nikolopaa
Hey Danielle! I checked the video and I said 200 grams plain flour. Im thinking that the captions may have picked up “400 grams” ? Apologies for this!. Its definitely 200 grams 🙂
Danielle
I put wrong email 🤦♀️ sorry!