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pulling out a slice of pasta sokolatina

Pasta Sokolatina (Greek Chocolate Cream Cake)

This moist pasta sokolatina layers syrupy sponge, airy whipped cream, and glossy chocolate ganache into the ultimate Greek chocolate cream cake.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Resting time 5 hours
Total Time 6 hours
Course Dessert
Cuisine Greek
Servings 12 servings
Calories 927 kcal

Equipment

  • 1 Baking Dish 31cm x 23cm

Ingredients
 
 

Syrup

  • 300 grams Water
  • 300 grams Sugar

Sponge Cake Layer

  • 4 Eggs
  • 200 grams Sugar
  • 2 teaspoon Vanilla extract
  • 250 grams Unsalted butter melted
  • 200 grams Plain flour
  • 100 grams Cocoa powder unsweetened
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt

Whipped cream

  • 600 ml Thickened cream/ heavy cream 35% fat
  • 1 teaspoon Vanilla extract
  • 275 grams Milk chocolate melted

Ganache

  • 200 ml Thickened cream/ heavy cream 35% fat
  • 400 grams Milk chocolate

Instructions
 

Syrup

  • Add the water and sugar to a saucepan.
  • Stir to combine and bring to a boil for 1 minute.
  • Remove from the heat and allow the syrup to cool completely while you prepare the sponge cake

Sponge Cake

  • In a mixing bowl, beat the eggs and sugar until light and creamy.
  • Add the vanilla extract and melted butter, then mix to combine.
  • Sift the plain flour and cocoa powder into the bowl. Then add the baking powder and salt. Mix until fully incorporated.
  • Grease a baking dish with butter and pour in the batter, spreading it evenly.
  • Cover the dish with aluminium foil and bake in a preheated oven at 160°C (fan-forced) / 320°F for 35-40 minutes, or until a skewer inserted comes out clean.
  • Once baked, use a skewer or souvlaki stick to poke holes all over the cake.
  • While the cake is still hot, slowly pour the cooled syrup over the sponge, allowing it to absorb evenly.
  • Let the cake cool completely before moving on to the next layer.

Whipped Chocolate Cream

  • In a large bowl, add the thickened cream and vanilla. Beat until soft peaks form.
  • Melt the chocolate using a double boiler (place a heatproof bowl over a saucepan of simmering water) or microwave in short bursts.
  • Pour the melted chocolate into the whipped cream and slowly mix it through until fully combined.
  • Spread the whipped chocolate cream evenly over the cooled sponge cake.
  • Cover the dish with plastic wrap and refrigerate for at least 2 hours. (See note 1 below)

Ganache

  • Heat the thickened cream in a small saucepan until it just begins to boil, then remove from heat.
  • Pour the hot cream over the milk chocolate in a heatproof bowl and stir until smooth and glossy.
  • Let it cool for a minute before pouring over the top of the whipped cream layer.
  • Spread the ganache evenly and refrigerate the cake for at least 3 hours, or until set. (See note 2 below)
  • Cut, serve and enjoy!

Video

Notes

  1. Cream setting: Make sure the whipped cream layer has set properly. Leave it in the fridge for at least 2 hours before moving on to the ganache. You can leave it longer if you are concerned it has not firmed up enough.
  2. Ganache setting: I advise chilling for at least 3 hours, but to ensure you get the absolute best cuts, leave it overnight.
  3. Cutting tip: For clean slices, run a sharp knife under hot water, wipe it dry, and clean the blade between each cut.

Nutrition

Calories: 927kcalCarbohydrates: 95gProtein: 9gFat: 63gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 175mgSodium: 257mgPotassium: 399mgFiber: 7gSugar: 73gVitamin A: 1586IUVitamin C: 0.4mgCalcium: 144mgIron: 4mg
Keyword greek chocolate cream cake, pasta sokolatina, sokolatina
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