Sokolatopita Recipe: Greek Chocolate Cake

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Sokolatopita Recipe

Recipe by GreekFood Course: cakeCuisine: greekDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

45

minutes

Sokolatopita is a delicious Greek chocolate cake that is rich, moist, and often soaked in syrup.

Ingredients

  • For the Cake:
  • 1 cup all-purpose flour

  • 1/2 cup cocoa powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • A pinch of salt

  • 1 cup sugar

  • 1/2 cup vegetable oil

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup milk

  • For the Syrup:
  • 1 cup water

  • 1/2 cup sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons cocoa powder

Directions

  • Cake:
  • Preheat Oven: Preheat your oven to 180°C (350°F). Grease a baking pan.
  • Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Wet Ingredients: In another bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
  • Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  • Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Syrup:
  • Prepare Syrup: While the cake is baking, combine water, sugar, vanilla extract, and cocoa powder in a saucepan.
  • Boil: Bring to a boil, then reduce heat and simmer for 5 minutes.
  • Soak the Cake: Once the cake is baked, take it out of the oven and immediately pour the hot syrup over it.
  • Cool: Allow the cake to cool and absorb the syrup before serving.

Recipe Video

Notes

  • Quality of Ingredients: Use good quality cocoa powder as it’s the main flavoring agent. The richness and depth of your cake depend on it.
  • Sifting Dry Ingredients: Sift the flour, cocoa powder, baking powder, and baking soda. This not only removes lumps but also aerates the ingredients, resulting in a lighter cake.
  • Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing them. This helps to create a smoother batter and a more even texture in the baked cake.
  • Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense, tough cake.
  • Baking Pan Preparation: Grease your pan well to prevent sticking. Using parchment paper at the bottom of the pan can also help in easy removal of the cake.
  • Oven Temperature: Make sure your oven is preheated to the right temperature. An oven thermometer can be a helpful tool to ensure accuracy.
  • Checking for Doneness: Use a toothpick or a cake tester to check if the cake is done. It should come out clean or with just a few crumbs.
  • Poking Holes: Before pouring the syrup, poke holes in the cake with a skewer or fork. This allows the syrup to penetrate more deeply into the cake.
  • Syrup Temperature: Pour the hot syrup over the hot cake. This helps the cake absorb the syrup better, leading to a moist and flavorful result.syrup to penetrate more deeply into the cake.
  • Resting Time: Let the cake rest and cool down completely after adding the syrup. This patience pays off with a moist texture and well-blended flavors.
  • Storage: If you have leftovers, store them in an airtight container to maintain moisture.
  • Experiment with Flavors: Feel free to add your twist with orange zest, cinnamon, or a splash of liqueur in the syrup for an extra flavor dimension.

Nutrition Facts

  • Serving Size: 86g
  • Total number of serves: 12
  • Calories: 300kcal
  • Carbohydrates: 40g
  • Protein: 4g
  • Fat: 15g
  • Saturated Fat: 3g
  • Polyunsaturated Fat: 2g

What to serve with Sokolatopita?

Sokolatopita, with its rich and moist texture, pairs well with a variety of accompaniments that can balance its sweetness and add contrasting flavors or textures. Here are some delightful options to consider:

  1. Ice Cream: A classic pairing. Vanilla ice cream works wonderfully with the chocolate flavor of Sokolatopita, providing a creamy and cool contrast.
  2. Whipped Cream: Light and fluffy, whipped cream can be a simple yet elegant addition, especially when flavored with a bit of vanilla or a sprinkle of cinnamon.
  3. Fresh Berries: Strawberries, raspberries, or blueberries offer a tart contrast to the sweet cake, and their natural freshness lightens the overall dessert experience.
  4. Fruit Coulis: A raspberry or strawberry coulis can add a zesty, sweet-tart element that complements the deep chocolate flavor.
  5. Greek Yogurt: For a tangier, less sweet option, try serving Sokolatopita with a dollop of Greek yogurt. You can sweeten the yogurt with a bit of honey if desired.
  6. Nut Butters or Nuts: A drizzle of almond or peanut butter or a sprinkling of chopped nuts like walnuts or hazelnuts can add a delightful crunch and nutty flavor.
  7. Coffee or Espresso: Serving Sokolatopita with a strong coffee or espresso can enhance the chocolate flavor and provide a nice balance to the sweetness.
  8. Dessert Wines: A sweet dessert wine like Port, or a slightly acidic wine like a Riesling, can be a sophisticated pairing for adult gatherings.
  9. Caramel Sauce: A drizzle of caramel sauce can add a buttery sweetness that pairs beautifully with the chocolate.
  10. Powdered Sugar or Cocoa Powder: Sometimes, a simple dusting of powdered sugar or extra cocoa powder is all you need to add an extra touch of sweetness and elegance.
  11. Cheese: For a more unconventional pairing, try serving it with mild cheeses like Brie or Camembert, which can provide a creamy contrast.

When serving Sokolatopita, consider the occasion and the preferences of your guests. You can choose one or combine a few of these options to create a more elaborate dessert experience.

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Equipment

To make Sokolatopita, you’ll need some basic kitchen equipment. Here’s a list of what you might need:

  1. Mixing Bowls: You’ll need at least two bowls, one for dry ingredients and one for wet ingredients.
  2. Measuring Cups and Spoons: For accurately measuring ingredients like flour, cocoa powder, sugar, oil, and milk.
  3. Sifter or Fine Mesh Strainer: To sift dry ingredients like flour and cocoa powder, which helps to aerate them and remove any lumps.
  4. Whisk: To mix the wet ingredients and to combine them with the dry ingredients.
  5. Electric Mixer (Optional): While not necessary, an electric mixer can make it easier to thoroughly mix the batter.
  6. Rubber Spatula: For scraping the sides of the bowls and ensuring all ingredients are well incorporated.
  7. Baking Pan: A standard 9×13 inch baking pan is typically used for Sokolatopita, but you can use a different size if you adjust the baking time accordingly.
  8. Parchment Paper (Optional): For lining the baking pan to prevent sticking and allow for easy removal of the cake.
  9. Oven: For baking the cake.
  10. Toothpick or Cake Tester: To check the doneness of the cake.
  11. Small Saucepan: For preparing the syrup.
  12. Wooden Spoon or Spatula: For stirring the syrup.
  13. Skewer or Fork: To poke holes in the cake before pouring the syrup over it.
  14. Cooling Rack (Optional): To cool the cake after baking and syrup application.
  15. Knife or Offset Spatula: For smoothing the batter in the pan and later for cutting the cake.
  16. Serving Utensils: For serving the cake.

These tools are common in most kitchens and are versatile for many types of baking and cooking tasks. Ensure everything is clean and in good condition before you start your baking project.