Sokolatopita Greek Chocolate Cake Recipes

OLD-FASHIONED CHOCOLATE CAKE - SOKOLATOPITA

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.

SOKOLATOPITA (GREEK CHOCOLATE CAKE)

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.