Sokolatopita (Greek Chocolate Cake) Recipe

Name: Sokolatopita (Greek Chocolate Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For chocolate syrup; 250 g butter (9 oz); 1 cup boiling water; 1 1/2 cups sugar; 3/4 cup cocoa powder; 1/4 cup brandy (I use Metaxa, but any brandy is fine); 2 teaspoons vanilla; For batter; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 dash salt; 5 eggs; Milk-Chocolate Ganache; 250 g milk chocolate or 10 ounces milk chocolate; 200 g heavy cream or 8 ounces heavy cream

Servings: persons

For chocolate syrup
250 g butter (9 oz)
1 cup boiling water
1 1/2 cups sugar
3/4 cup cocoa powder
1/4 cup brandy (I use Metaxa, but any brandy is fine)
2 teaspoons vanilla
For batter
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 dash salt
5 eggs
Milk-Chocolate Ganache
250 g milk chocolate or 10 ounces milk chocolate
200 g heavy cream or 8 ounces heavy cream

1
["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/355u00b0F 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."]

2164

kcal

Calories

163

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For chocolate syrup, 250 g butter (9 oz), 1 cup boiling water, 1 1/2 cups sugar, and more.

Yes, Sokolatopita (Greek Chocolate Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sokolatopita (Greek Chocolate Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions