Decadent Greek Sokolatopita Cake Recipe Is Chocolate Chocolate Chocolate Cake Heaven by Jan Mostrom

I’ve heard of recipes that speak of “death by chocolate,” and I think I finally know what they are talking about. This amazingly decadent Greek chocolate cake recipe, also known as sokolatopita, is layers of chocolate – chocolate cake drenched in chocolate syrup and topped with chocolate ganache. This Greek recipe is moist and full of homemade chocolate flavor. This chocolate cake recipe definitely takes some time, but isn’t difficult. The dessert recipe does require a lot of patience to wait for the cake to cool and all the steps to come together. But isn't patience a virtue?

Ideally you’d make this Greek chocolate chocolate chocolate cake the day before you want to serve it just to give the flavors more time to meld, but that is not at all required. In either case, you are in for a decadent and rich dessert that is out of this world in chocolate flavor.

To make this sokolatopita cake recipe you will need the following ingredients: granulated sugar, cocoa powder, vanilla extract, milk, vegetable oil, eggs, baking soda, flour, baking powder, salt, heavy cream, semisweet chocolate chips and optional instant coffee. 

Serve this rich, indulgent chocolate cake for dessert after dinner. Guests would appreciate this amazing chocolate cake at your next dinner party, too. 

Cuisine: Greek
Prep Time: 20 minutes plus 1 1/2 hours to cool/rest
Cook Time: 30 to 38 minutes
Total Time: 2 hours and 28 minutes
Servings: 12

Ingredients

Chocolate Syrup

• 2 1/2 cups water
• 2 cups granulated sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon instant coffee (optional)
• 1 teaspoon vanilla extract

Chocolate Cake

• 1 cup milk
• 3/4 cup vegetable oil
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 teaspoon instant coffee (optional)
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 2 1/2 cups all-purpose flour or gluten-free flour
• 1 cup cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Chocolate Ganache

• 1 cup heavy cream
• 1 cup semisweet chocolate chips
• 1/4 teaspoon vanilla extract

Here's how to make it: 

1. Make the syrup by placing all the ingredients except the vanilla in a saucepan on medium heat. Stir occasionally while bringing mixture to a gentle boil, then reduce heat to simmer for 5 minutes, making sure the cocoa and sugar are completely dissolved. Turn off heat. Add the vanilla and set to the side. (The coffee is optional, but does add a depth of flavor.)
   
2. Preheat your oven to 350 degrees F and grease a 13x9-inch cake pan.
   
3. In a large bowl combine milk, oil, eggs, coffee, vanilla and baking soda.
   
4. In another bowl sift flour, cocoa and baking powder together. When you finish sifting, add the salt.
   
5. Gently add the cocoa/flour mixture to the wet ingredients and use a fork or whisk to blend.
   
6. Add the cake batter to your greased pan and place in the oven for 30 to 38 minutes.
   
7. When the time is finished, make sure a toothpick comes out clean or with just a few crumbs. (As you can see in my photos my cake came out looking fully cooked but fell after a few minutes. It didn’t make it any less delicious, but it was just not as pretty as it could be. And with this cake it’s better to make sure it’s really cooked so as to not fall. It won’t be too dry because of the chocolate syrup that gets poured over it.)
   
8. As soon as you remove the cake from the oven, poke holes all over the top of the warm cake with a fork or skewer. Pour the cooled chocolate syrup slowly over the top of the cake. Take your time to let the liquid completely get absorbed into the cake. Let the cake cool for at least 1 hour.
   
9. About 10 minutes before you want to frost your cake, prep your ganache by heating the cream in a saucepan on medium. While the cream comes to a simmer, place the chocolate chips in a small bowl. Pour the hot cream over the chocolate chips and stir until the chips are completely dissolved and combined into the cream. Add the vanilla and stir well.
   
10. Pour the ganache over the top of your cooled cake. Let the topping sit to set for at least 30 minutes or cover and refrigerate until you are ready to serve.
    
11. Slice the cake into 12 pieces and serve topped with whipped cream or ice cream, if desired, and enjoy the chocolatey goodness! This cake is great at room temperature or cold right from the fridge.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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