Greek chocolate cake (Sokolatopita)
Sokolatopita, a Greek chocolate cake soaked in syrup. The chocolate flavour is intense because the cake itself is made with cocoa, it is soaked in a cocoa syrup and the cake is then served with a rich chocolate ganache.
Sokolatopita is a special cake in that it is soaked in a delicious chocolate syrup. Greeks love to syrup-soak cakes – there are a whole class of them called siropiasta which include delicious desserts like samali, pantespani and revani with coconut. It’s no surprise then that when Greeks make chocolate cake, they pour syrup all over it! If you are feeling particularly decadent you can also add some ganache. I like to serve the ganache on the side, so that anyone who would like some can enjoy it.
Why this recipe works
Σοκολατόπιτα. Is there anything better than chocolate cake? A great chocolate cake recipe is like the little black dress (or suit!) in your closet. A staple, an always reliable option, and on occasion, the most appropriate choice. If you’re like me however, your closet has more than one little black dress. Sometimes you want sexy. Sometimes classy. Sometimes serious and sometimes flashy. In the same way, your repertoire of chocolate cake recipes should really include a few different choices, and one of these choices should definitely be a Greek chocolate cake called sokolatopita!
I love how intense the chocolate flavour is in this cake. Also, the cake itself is quite moist, but once you add the syrup over the top it becomes even more rich and moist as the syrup soaks right through it. I also love that the chocolate ganache can either be spread over the cake, like a frosting, or it can be served on the side. That way, anyone who wants a little more chocolate can add the ganache.
Key ingredients
You will notice that there are some ingredients which are repeated, as they are used for the syrup, and the cake itself. I have listed them twice (like the cocoa powder) just to give you an indication of what is used to make each part of the cake.
For the syrup
Sugar White granulated sugar offers a mild sweet flavour
Water The liquid needed to create the syrup
Cinnamon stick Use cinnamon stick to flavour your syrup
Cocoa powder In the syrup and the rest of the recipe, use unsweetened cocoa powder (either Dutch-processed or not)
For the cake
Flour All purpose or regular (also called plain) flour
Cocoa powder Unsweetened cocoa powder
Baking powder Leavening agent – make sure it is not expired
Baking soda With the baking powder, another leavening agent
Cinnamon Chocolate and cinnamon are such a great flavour combination
Salt Always add a bit of salt to your desserts
Sugar White granulated sugar is subtle in flavour but very sweet
Milk You can use any type of dairy milk, including lactose-free milk
Butter I always use unsalted butter so that I can control how much salt I add
Eggs Whenever I bake, I use large eggs
Grated orange zest Use a fine grater to get your orange zest, and try to avoid the white part of the peel, which can be bitter
For the ganache
Heavy cream Use either 35% whipping cream or 35% cooking cream; either will work
Semi-sweet chocolate You can use either chocolate chips, or chocolate that you chop up
How to make
There are three steps to making this dessert – the syrup, the cake itself, and the ganache. It may seem quite involved, but trust me, it is super simple.
Prepare the syrup
Step 1
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.
For the cake
Step 1
Preheat oven to 350 °F.
Step 2
In a medium size bowl, whisk together the dry ingredients and set aside.
Step 3
In the bowl of your stand mixer, using the paddle attachment, beat together the eggs and the sugar for 5 minutes at medium speed.
Step 4
To the bowl of your stand mixer add the milk, melted butter and orange zest.
Step 5
Add the dry ingredients to the wet ingredients and mix at medium speed until just combined.
Step 6
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.
Step 7
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)
Step 1
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.
Baking tips and helpful hints
Poke holes in your Greek chocolate cake after it bakes
Using a skewer to poke holes all over your cake is really important in order to have the syrup soak through easily. Unlike the syrup for cakes like portokalopita, the syrup for sokolatopita is a bit thick because of the cocoa. If you don’t poke holes, the syrup will not easily penetrate the cake. If you prefer, you can actually use a knife to score the pieces of cake and pour your syrup after that. This may be a good option if you don’t have a skewer – using a toothpick will not be enough (the holes will be too small).
Check your cake for doneness
Traditionally you bake this cake in a rectangular baking pan and it is not very thick. Baking takes about 30 minutes at 350 degrees Fahrenheit. Test your cake for doneness by inserting a toothpick into the center. Your cake is done if the toothpick comes out clean, or with a few crumbs attached to it.
How to store
How long does this Greek chocolate cake stay fresh?
Sokolatopita can stay tasting fresh for 2 – 3 days at room temperature, so long as it is well covered. If you will be keeping it for any longer, store it in the refrigerator where it will keep well up to 5 – 6 days.
Frequently asked questions
What is sokolatopita?
Chocolate in Greek is sokolata. Sokolatopita is a Greek chocolate cake. It is made with cocoa powder and after it is baked a chocolate syrup is poured all over it. This gives the cake a moist crumb and an intense chocolate flavour. If you like you can also top it with some ganache, but this is totally optional.
What type of cocoa powder do we use to make sokolatopita?
For this Greek chocolate cake you want to use unsweetened cocoa powder or even Dutch process cocoa powder. I have made the cake with both, and both work out just fine. You can learn more about the different types of cocoa powder here.
Can sokolatopita be frozen?
It can! We prefer to store the baked cake in the freezer without the syrup. We wrap it really well in plastic wrap (with the pan) and then freeze. We thaw it out on the counter overnight. When it comes time to serve we prepare the syrup, poke holes in our cake and pour the hot syrup over the room temperature cake. If you are planning to freeze your sokolatopita be sure to bake it in a freezer safe pan.
Related recipes
If you love our Greek chocolate cake (Sokolatopita) I think you’ll also love these Greed desserts soaked in syrup
Galaktoboureko (Γαλακτομπούρεκο) The classic Greek milk custard dessert
Saragli or Baklava cigars Individual portions of baklava made with walnuts and almonds
Melomakarona (Greek cookie) cake with chocolate An original creation! Cake that tastes like melomakarona cookies, soaked in honey, then topped with a chocolate ganache
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Greek chocolate cake (Sokolatopita)
Equipment
- 1 small pot
- 1 Medium size bowl
- 1 Skewer (for poking holes in cake)
Ingredients
For the syrup
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 2 tbsp cocoa powder
For the cake
- 1½ 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
This looks really yummy!
Thanks so much! It’s a great chocolate cake 🙂 xoxo Helen & Billie
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Great. Enjoy! xoxo Helen & Billie