Sokolatopita, Greek chocolate syrup cake with ganache
Greek cuisine · Dimitra's Dishes · ♥ 882 likes · 216.5K views · 5 min video
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Read about soaked and syrup cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2½ cup water
- 2 cup granulated sugar
- ½ cup cocoa powder
- 1 tsp instant coffee
Whisk the water, granulated sugar, cocoa powder and instant coffee in a saucepan over heat until it boils and the sugar and cocoa have dissolved.
What sokolatopita is
- 1 tsp pure vanilla extract
Off the heat, stir in the vanilla extract and set the syrup aside to cool completely.
The chocolate soaking syrup
- 315 g all-purpose flour
- 1 cup cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Whisk the flour, cocoa powder, baking powder, baking soda and salt together.
- 1 cup milk
- ¾ cup light olive oil
- 1½ cup granulated sugar
In a large bowl whisk the milk, light olive oil, granulated sugar, eggs, instant coffee and vanilla extract together for a few minutes.
- 4 whole eggs
- 1 tsp instant coffee
- 2 tsp pure vanilla extract
Add the dry ingredients one cup at a time, whisking between additions, then mix until combined.
- light olive oil
Pour into a greased 9 by 13 inch baking pan and spread evenly.
Bake on the centre rack at 350F for 35 to 40 minutes, until a toothpick comes out clean or with a few crumbs.
Poke the hot cake all over with a skewer and add the cooled syrup a little at a time, then pour the rest over.
Soaking the hot cake with syrup
- 8 oz semi-sweet chocolate
Leave at room temperature 30 to 40 minutes until the syrup is absorbed, then cool completely.
Making and pouring the ganache
- 1 cup heavy whipping cream
- ½ tsp vanilla extract
Break the chocolate into a bowl. Bring the cream to a simmer, pour it over the chocolate, add the vanilla and whisk until melted, silky and shiny.
Pour the ganache over the cooled cake, spread evenly and set about an hour; best made a day ahead, or set in the freezer two to three hours or the fridge.
- heavy whipping cream
- confectioner's sugar
- pure vanilla extract
Variation: whip cold heavy whipping cream with confectioner's sugar and vanilla extract for two to three minutes to serve alongside; ice cream is the Greek alternative.