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Sokolatopita, a Greek chocolate cake soaked in syrup.
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4.89 from 17 votes

Greek chocolate cake (Sokolatopita)

Sokolatopita, a Greek chocolate cake soaked in syrup
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Greek
Servings: 12 servings
Calories: 423kcal
Author: miakouppa

Equipment

Ingredients

For the syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cinnamon stick
  • 2 tbsp cocoa powder

For the cake

  • cups flour
  • ¾ cups cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup sugar
  • 1⅓ cups milk room temperature
  • ½ cup butter, melted
  • 3 eggs, large room temperature
  • 1 tbsp grated orange zest optional
  • oil or butter for greasing the pan

For the ganache (optional)

  • ½ cup heavy cream
  • ½ cup chopped semi-sweet chocolate

Instructions

Prepare the syrup

  • Combine the sugar, water and cinnamon stick in a small pot and bring to a boil. Reduce heat to medium and cook until the sugar has dissolved. Remove from heat, add in the cocoa powder and whisk until there are no lumps of cocoa. Set aside to cool.
    1 cup sugar, 1 cup water, 1 cinnamon stick, 2 tbsp cocoa powder

For the cake

  • Preheat oven to 350 °F
  • In a medium size bowl, whisk together the dry ingredients and set aside.
    1½ cups flour, ¾ cups cocoa powder, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ¼ tsp salt
  • In the bowl of your stand mixer, using the paddle attachment, beat together the eggs and the sugar for 5 minutes at medium speed.
    1 cup sugar, 3 eggs, large
  • To the bowl of your stand mixer add the milk, melted butter and orange zest.
    1⅓ cups milk, ½ cup butter, melted, 1 tbsp grated orange zest
  • Add the dry ingredients to the wet ingredients and mix at medium speed until just combined.
  • Grease the bottom and sides of your baking pan and pour in the batter. Bake in the middle rack of your oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
    oil or butter for greasing the pan
  • As soon as your cake comes out of the oven, use a skewer to poke holes all over the cake. Pour the syrup over the cake and set aside until the syrup has been entirely soaked into the cake. Allow to cool before serving.

For the ganache (optional)

  • Place the chopped chocolate in a heat proof bowl. Heat the cream over medium heat until it just begins to simmer and bubble around the edges of the pot. Pour the hot cream over the chocolate and let sit, undisturbed, for 2 minutes. Mix well with a whisk or fork - the chocolate should melt. Serve the ganache along with your cake, if desired.
    ½ cup heavy cream, ½ cup chopped semi-sweet chocolate

Nutrition

Calories: 423kcal | Carbohydrates: 64g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 229mg | Potassium: 236mg | Fiber: 4g | Sugar: 46g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg