Chocolate cake with syrup (aka Sokolatopita in greek). Sokolatopita- Old Fashioned Chocolate Cake Moist, dense, and very chocolatey. This traditional Greek Chocolate Cake is made in an old-fashioned way using just cocoa instead of chocolate, flavored with brandy or scotch, and then soaked with a hot cocoa syrup right as it comes out of the oven. Great recipe for Chocolate cake with syrup (aka Sokolatopita in greek).
Use a knife to poke a few holes in the cake and immediately pour the cool syrup over the cake. Serve pieces of the sokolatopita (hot or cold) with ice cream or some whipped cream on the side. *Caution: It is absolutely mouthwatering! Nine out of ten people like chocolate. You can cook Chocolate cake with syrup (aka Sokolatopita in greek) using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients of Chocolate cake with syrup (aka Sokolatopita in greek)
- It’s 160 gr of sugar.
- Prepare 100 gr of butter.
- Prepare 80 ml of water.
- Prepare 1 of unwaxed orange.
- It’s 100 gr of flour.
- It’s 20 ml of cognac (or 20ml fresh orange juice if you want it alcohol free).
- You need 2 of eggs.
- It’s 30 gr of cocoa powder.
- It’s 15 gr of baking powder.
- You need of For the syrup.
- You need 200 gr of sugar.
- You need 400 ml of water.
- Prepare 50 gr of cocoa.
DIRECTIONS 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. Sokolatopita is what Greeks call this syrup drenched chocolate cake. It contains cocoa powder, then the cake is drenched as Greeks do, with a syrup contains that contains chocolate as well.
Chocolate cake with syrup (aka Sokolatopita in greek) step by step
- In a pan over medium heat add the butter, the water, the sugar and the zest of one orange by using a microplane or a zester or the zesting side of a grater. When the butter melts, add the cognac (or the orange juice) and the cocoa and stir the mixture..
- Remove the pan from the heat and add then add the eggs and stir constantly till it becomes like a mixture of hot chocolate drink. Then, add the baking powder and flour and continue stirring till it’s a homogenous mixture..
- Butter a baking dish and dust lightly some cocoa powder around the inside of the greased tin (so as to prevent the mixture sticking). Then turn it upside down over your kitchen work surface or sink and knock gently to remove any excess cocoa..
- Pour the mixture in the baking dish and bake for about 30-35 mins at 170deg C. I used a dish of 27×18. If you use a different one the baking time may need to be adjusted..
- In a clean pan add the water, the sugar and the cocoa over medium to high heat and let it boil. As soon as it starts boiling switch of the stove and let the syrup aside..
- When the cake is ready (you can test it by deeping a knife in the cake. If it comes out clean the cake is ready), cut it in pieces and then pour the syrup over it slowly so that it gets absorbed. Let it for about 20-30 minutes and then serve. Enjoy!.
For fear of anyone saying this doesn't have enough chocolate, it's topped with a chocolate ganache. For the chocolate syrup Combine the water, sugar and cocoa powder in a small saucepan. As soon as it comes to a boil, remove from heat. Directions: 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.