Dessert
Greek Chocolate Cake (Sokolatopita)
- Total timeTotal
- 1 hr
- ServingsServings
- 10-12
Sokolatopita is the Greek chocolate cake every chocolate lover dreams of: a moist cocoa sheet cake, poked full of holes, soaked in warm chocolate cream and finished with a glossy chocolate glaze.
Sokolatopita is the Greek chocolate cake every chocolate lover dreams of: a moist cocoa sheet cake, poked full of holes, soaked in warm chocolate cream and finished with a glossy chocolate glaze. I searched for a long time for a recipe for a dessert that could turn an ordinary day into a special moment.
It matters to find a simple reason to break the everyday routine: a day you get home early from the office, or friends coming over for afternoon coffee. For these small but special moments, I make this dessert, rich in flavor and aroma.
Step by step
6 photos
The recipe
Greek Chocolate Cake Recipe
Total time 1 hr · 10-12 servings
Ingredients
For the cake
For the chocolate cream
For the chocolate glaze
Method
- Start the sokolatopita with the chocolate cake.
- Preheat the oven to 175°C convection (fan).
- Grease a baking dish of about 23 x 33 cm and dust it with a little sifted cocoa, so the cake doesn’t stick while baking.
- In a glass, stir the milk with the lemon juice and set it aside.
- In the bowl of a stand mixer, beat the sugar with the margarine for a few minutes, until fluffy.
- TipYou can also use a large bowl and beat them with a hand mixer or by hand.
- Then add the eggs, vanilla, baking soda and baking powder, and mix gently.
- Add the milk with the lemon juice and beat for another minute.
- Sift the flour with the cocoa, add them to the mixture and beat for 2 more minutes.
- Pour the batter into the dish and bake for 30–40 minutes.
- After the first 30 minutes, check the cake with a skewer to see if it’s cooked inside.
- TipIf the skewer comes out dry, the cake is ready; if batter sticks to it, bake for another 5 minutes and check again the same way.
- While the cake bakes, make the chocolate cream.
- In a small saucepan, mix the sugar, cocoa, cornstarch and salt.
- Then add the cold milk and stir well.
- Heat over medium heat, stirring often, and once it’s hot, let it simmer for 1 minute, then take it off the heat.
- Add the margarine, stir well and cover the pan to keep the cream warm.
- Once the chocolate cake is ready and still warm, poke holes all over it with the handle of a wooden spoon, or any kitchen tool about 0.5–1 cm wide.
- Pour the warm chocolate cream over the warm cake and spread it so it goes everywhere and fills all the holes.
- Let the sokolatopita cool a little, chill it in the fridge for 30 minutes, then make the chocolate glaze.
- In a small saucepan, add the milk, margarine and sugar, and heat over medium-high heat.
- Stir, and once it starts to boil, let it bubble for 1 minute and take it off the heat.
- Pour the hot mixture into a bowl with the chocolate chips and stir until smooth and even. The chocolate glaze is ready.
- Take the sokolatopita out of the fridge and pour all the glaze over it while the glaze is still warm.
- Chill it again for at least 4 hours.
- The juiciest, tastiest sokolatopita you’ve ever tried is ready to slice! The holes are filled with chocolate cream, and the glaze on top makes it even richer.
- TipServe the sokolatopita with vanilla ice cream.
- Keep any leftovers in the fridge for a few days.
