This Karidopita has walnuts, chocolate chips, and a smooth ganache topping. It’s ultra-moist because of the honey syrup and has all of the warm flavors of the holiday season. Make it for a dinner party or for tea time!
A Delicious Cake for Entertaining
I love making this Chocolate Karidopita for parties. Especially this time of the year as it has all of the flavors of fall and of the holiday season The warm cloves and cinnamon compliment the chocolate so well. The best part (after the taste, of course) is that the cake is made a day ahead. It actually tastes better the next day once the syrup has had time to soak into the spiced walnut cake.
This cake serves a crowd and keeps fresh for days so that leftovers can be enjoyed with a hot cup of coffee.
Here’s what you will need:
- For the Syrup: granulated sugar, honey, water, and vanilla extract
- for the ganache: semi sweet chocolate, heavy cream, vanilla
- vegetable oil
- all-purpose flour
- granulated sugar
- baking powser
- baking soda
- ground cinnamon
- ground cloves
- ground walnuts
- chocolate chips
I hope that you will give this recipe a try and if you do, let me know what you think in the comments section. Share pics with me on Facebook and Instagram I love seeing your recreations. Kali Orexi and I’ll be back here with another delicious recipe worth sharing. Filakia xx Dimitra
More Greek Desserts to try:
- Classic Greek Karidopita (Walnut Cake)
- Chocolate Baklava Bracelets
- Pistachio Baklava Rolls: Saragli
- Greek Baklava
Watch the Video
Greek Chocolate Walnut Cake: Karidopita
This Karidopita has walnuts, chocolate chips, and a smooth ganache topping. It's ultra-moist because of the honey syrup and has all of the warm flavors of the holiday season. Make it for a dinner party or for tea time!
- The cake:
- 1 cup light olive oil
- 6 eggs
- 1 cup whole milk
- 1 cup of sugar
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 and 1/2 cups coarsely ground walnuts plus 1 tablespoon flour
- 1 cup semi-sweet chocolate chips
- For the Syrup:
- 1 and 1/2 cups granulated sugar
- 2 cups of water
- 1/2 cup honey
- 1 teaspoon pure vanilla extract
- For the ganache:
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
Preheat the oven to 350 °F, 180 °C.
Grease the inside of a 9 by a 13-inch baking pan with vegetable oil.
Beat the eggs and sugar together for a few minutes until thick and pale. Add the olive oil and milk. Beat well to incorporate.
In another bowl, sift the flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Slowly add them to the egg mixture while gently whisking just until incorporated and most of the batter is smooth. Do not over mix! Otherwise, your cake will not be light and fluffy.
Combine the ground walnuts and the chocolate chips with 2 tablespoons of flour and mix it. This will prevent the walnuts from sinking to the bottom of the cake.
Fold in the walnuts and chocolate gently with a spatula.
Pour the batter into the already prepared baking dish.
Bake it for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the honey syrup. Combine the sugar and water into a saucepan. Bring it to a boil while stirring. Add the honey and vanilla extract and mix together. Allow the syrup to cool completely.
As soon as the cake is done baking, remove it from the oven and poke it all over with a toothpick. Pour all of the cooled honey syrup over the cake and set it aside at room temperature so that all of the syrup is absorbed. About an hour.
Make the Ganache:
Coarsely chop the chocolate and place it in a mixing bowl. Bring the cream to a boil and pour it over the chocolate. Add the vanilla and whisk it together until smooth and glossy. Spread the chocolate over the cake and let it set for about an hour in the refrigerator. It is best to refrigerate it overnight and then serve with tea/coffee.
Store leftover cake in an airtight container in the refrigerator for up to a week.
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