Sokolatopita Greek Chocolate Cake
Indulge in the rich decadence of Sokolatopita, a traditional Greek chocolate cake that’s all about moist, syrup-soaked perfection. Combining a soft and fluffy cocoa-infused sponge with a luscious chocolate syrup made from dark chocolate, cocoa, and butter, this dessert is a true celebration of chocolate. The secret? Small holes are poked into the cake while it's still warm, allowing the silky syrup to penetrate every bite, ensuring an irresistibly moist texture. Perfect for dinner parties or as an everyday treat, this Greek chocolate cake is easy to make with pantry staples like flour, butter, and sugar. Serve it plain or elevate it with whipped cream, grated chocolate, or crunchy nuts for a dessert that’s both comforting and elegant. With just 20 minutes of prep and a flavor that lingers long after the last crumb, Sokolatopita is a chocolate lover’s dream come true!
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Recipe Information
Ingredients
- 160 grams All-purpose flour
- 50 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Unsalted butter
- 200 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 200 milliliters Milk
- 200 milliliters Water
- 150 grams Sugar (for syrup)
- 1 tablespoon Cocoa powder (for syrup)
- 100 grams Dark chocolate (for syrup)
- 30 grams Unsalted butter (for syrup)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round baking pan and line the bottom with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup. In a small saucepan over medium heat, combine the water, sugar, and cocoa powder. Stir until the sugar dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes. Remove the saucepan from the heat and stir in the dark chocolate and butter until melted and smooth.
Once the cake is done, remove it from the oven and allow it to cool for 10 minutes in the pan.
Transfer the cake to a serving plate and, while it is still warm, poke small holes all over the surface with a skewer or fork to help absorb the syrup.
Slowly pour the syrup over the cake, allowing it to seep in evenly. Let the cake sit for at least 1 hour to absorb the syrup fully and become moist.
Optionally, garnish with whipped cream, grated chocolate, or chopped nuts before serving.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1971 mg | 86% | |
| Total Carbohydrate | 579.2 g | 211% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 410.5 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 512 mg | 39% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2129 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
