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Sokolatopita-Greek-Chocolate-Cake
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4.16 from 46 votes

Old-Fashioned Chocolate Cake - Sokolatopita

Greek Sokolatopita is a soft, fluffy, moist, ultra-chocolatey cake without any chocolate. Soaked in cocoa syrup and topped with cocoa glaze!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Course: Dessert
Cuisine: Greek
Keyword: cake, Chocolate, Oven baked
Servings: 9 pieces
Calories: 776kcal

Ingredients

For The Chocolate Cake :

  • 4 medium-sized eggs at room temperature
  • 260 grams (1 cup + 6 tbsp) sugar
  • 200 ml vegetable oil sunflower, corn oil, etc
  • 180 ml milk
  • 1 teaspoon vanilla powder or vanilla extract
  • 300 grams (2½ cups) all-purpose flour
  • 6 tablespoons cocoa powder unsweetened
  • 4 teaspoons baking powder
  • ¼ teaspoon salt

For The Chocolate Syrup:

  • 270 grams (1 cup + 7 tbsp) sugar
  • 400 ml water
  • 4 tablespoons cocoa powder unsweetened

For The Cocoa Glaze:

  • 160 grams (1 cup minus 4 tbsp) sugar
  • 140 ml water
  • 4 tablespoons cocoa powder unsweetened
  • 1 tablespoon honey
  • 140 grams (½ cup + 2 tbsp) butter

Instructions

Make The Chocolate Cake:

  • Preheat oven to 165°C / 330°F.
  • Oil a non-stick 8 x 8-inch pan.
  • Mix the dry ingredients. Whisk together the flour, cocoa powder, baking powder, and vanilla powder (if using vanilla extract add with wet ingredients later on).
  • Sift the flour mixture.
  • Combine salt and sugar in a bowl and set aside.
  • Beat eggs at high speed using an electric mixer with the whisk attachment on.
  • Add sugar and salt mix gradually into the eggs and keep beating until they become foamy, thickened, and creamy in color.
  • Pour the oil into the egg mixture slowly and keep beating until combined. If using vanilla extract add it now.
  • Add the flour mixture in batches alternately with the milk.
  • Pour the brandy in as well. Once fully combined transfer the batter to the prepared pan.
  • Bake for about 50 minutes to 1 hour or until a skewer inserted in the cake comes out clean.
  • Cool. Allow the cake to reach room temperature.

Prepare The Syrup:

  • Add the water, sugar, and cocoa powder to a saucepan.
  • Bring to a boil then drop the heat to medium and simmer for 5-6 minutes until very slightly thickened.
  • Prepare the cake. Overlap the pan to remove the cake. Place the cake with the top side facing up. Slice a thin layer from the top to flatten it. Then place the cake back in the pan with the bottom side facing up.
  • Poke many little holes into the cake using a skewer.
  • Ladle the hot syrup to the cooled cake. Then let the cake cool down to room temperature again.

Make The Glaze:

  • Add the sugar, water, and honey to a saucepan.
  • Bring to a boil over high heat and cook for 3 minutes until thickened. Turn off the heat.
  • Add the butter and cocoa powder. Switch on the heat to low this time.
  • Simmer stirring often until thickened about 10-12 minutes.
  • Cool. Let the temperature of the glaze drop a bit so it thickens more. Allow to sit at room temperature for about 30 minutes. During this time place the cooled cake in the fridge.
  • Spread the glaze over the cake.
  • Refrigerate the chocolate cake for 5-6 hours before cutting and serving.
  • Serve with a scoop of vanilla ice cream on top (highly recommended!).

Video

Nutrition

Serving: 1serving | Calories: 776kcal | Carbohydrates: 110g | Protein: 8g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 208mg | Potassium: 398mg | Fiber: 4g | Sugar: 80g | Vitamin A: 528IU | Vitamin C: 0.01mg | Calcium: 135mg | Iron: 3mg