Best 2 Sokolatopita Greek Chocolate Cake Recipes
Sokolatopita, or Greek chocolate cake, is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, moist texture, and easy-to-make recipe, it's no wonder sokolatopita has become a favorite among Greek dessert lovers. In this article, we will take you through the steps of creating the perfect sokolatopita, ensuring that your cake turns out moist, flavorful, and irresistibly chocolatey. You'll learn the secrets to achieving the perfect balance of sweetness and chocolate intensity, as well as how to create a smooth and velvety frosting that will take your sokolatopita to the next level.
Here are our top 2 tried and tested recipes!
OLD-FASHIONED CHOCOLATE CAKE - SOKOLATOPITA
Soft, dense, and moist this ultra chocolatey flavored cake, is made using just cocoa instead of chocolate and a hot cocoa syrup to soak in. No mixer needed!
Provided by [email protected]
Categories Dessert
Time 3h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C / 356°F.
- In a bowl stir together the flour and cocoa and set aside.
- In a mixing bowl, whisk together the eggs and sugar until slightly foamy and thickened.
- Sift half the flour mixture into the eggs using a sifter.
- In a small bowl whisk together the milk, baking powder, baking soda, and brandy. Pour mixture into the cake batter and stir well. Then sift the remaining half flour mixture into the batter and stir well to combine. Pour in the melted butter and stir to combine.
- Grease a round 10-inch / 26 cm pan with some oil or butter.
- Add the cake batter in the pan and spread evenly with a spoon. Bake for 15 minutes or until when you prick the cake in the center with a knife, the knife comes out clean.
- While the cake is baking make the syrup. In a saucepan add the sugar and water and bring to a boil.
- Cook the syrup for 5-10 minutes until it thickens slightly. No need to stir while it boils.
- Remove from heat and whisk in the cocoa powder.
- Once the cake is baked, divide it into 8 or more pieces. Using a ladle, pour the hot syrup over the cake while it's still hot in the pan. If the syrup looks like a lot, no worries the cake will soak it all up as it cools down.
- Let cake reach room temperature and then refrigerate ideally overnight. DO NOT add this cake in the fridge while it's still hot. As the syrup will crystalize.
Nutrition Facts : ServingSize 1 serving, Calories 522 kcal, Carbohydrate 84 g, Protein 9 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 135 mg, Sodium 354 mg, Fiber 5 g, Sugar 57 g
SOKOLATOPITA (GREEK CHOCOLATE CAKE)
Not really a 'pie' at all, but because it's flat, it's called a 'pita' in Greek. Here's the version I make. I like it cause it's quick and can satisfy any chocoholic.
Provided by evelynathens
Categories Dessert
Time 32m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan combine all chocolate syrup ingredients EXCEPT FOR brandy and vanilla, and cook until sugar is melted. Remove from heat and whisk in brandy and vanilla. Remove 1 cup of the chocolate syrup and set aside. Proceed with recipe.
- Preheat oven to 180C/355°F Butter and flour a 13 x 9 " baking dish (I use a pyrex one).
- Whisk flour and eggs in a large bowl. While whisking, slowly dribble in chocolate syrup remaining in pot. Make sure everything is incorporated. Pour into prepared baking pan and bake for exactly 20 minutes. Remove, cut in middle lengthwise and then crosswise into a total of 10-12 pieces. Pour reserved chocolate syrup over and cool. (the cake will not have risen much, it is low, dense and fudgy).
- Make ganache: Break up chocolate into small pieces and place in small bowl. In a small saucepan, scald cream. Pour hot cream over broken-up chocolate and whisk until chocolate has fully melted into the cream. Allow to cool for about 1/2 an hour, whisking occasionally, and pour over sokolatopita.
- Serving the sokolatopita warm elicits moans of delight from eaters that sound -- well, make it and find out for yourself.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 70% is ideal.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients to blend together smoothly.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- If you are using a store-bought frosting, be sure to let it come to room temperature before you use it. This will make it easier to spread.
- You can decorate the cake with your favorite toppings, such as chocolate shavings, sprinkles, or fresh berries.
Conclusion:
Sokolatopita, or Greek Chocolate Cake, is a delicious and easy-to-make dessert. With its rich chocolate flavor and moist texture, this cake is sure to be a hit with everyone who tries it. Whether you are serving it for a special occasion or just as a simple treat, Sokolatopita is sure to please.
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