Greek Chocolate Walnut Cake with Ganache (Karidopita sokolata)

This chocolate walnut cake is the easiest and most chocolatey holiday dessert you have to try!

This rich and syrupy Greek Chocolate Walnut Cake — known as Karidopita — is a heavenly combination of warm spices, ground walnuts, cocoa, and chocolate chunks soaked in a light honey syrup and finished with a silky chocolate ganache. It’s everything you love about classic Karidopita, with even more chocolate! Moist, aromatic, and elegant, it’s the perfect make-ahead dessert for anytime you’re craving something truly indulgent.

If you’re looking for a chocolatey dessert to serve at holiday parties or for a special occasion, this is the one for you. It’s my version of karidopita, a traditionally spiced Greek walnut cake that’s soft, moist, and absolutely decadent. Your house will smell amazing from all the warm spices, and you’ll have trouble not digging in when you see the smoothest and shiniest chocolate ganache. It’s truly holiday table-worthy.

Why will I have trouble not digging in?

Soft, tender, moist,

Syrupy, sweet, aromatic

Warm cinnamon, clove spiced

Nutty, buttery, walnut

Rich, sweet, deep

Complex chocolate cake with

Silky, luxurious chocolate ganache

What do I need for chocolate walnut cake?

Light olive oil -or flavorless vegetable oil so the chocolate flavor shines through and not the oil.

Large eggs– try to use room temperature eggs to enable the batter to blend together smoothly.

Milk– you can use water here, but I find using milk will make the cake even more moist and rich.

Instant coffee -dissolved in the milk before adding to the cake batter to enhance the deep chocolate flavor and balance the sweetness of the cake. Don’t worry, you won’t taste the coffee at all.

Granulated sugar– typical for cakes to sweeten, provide texture, and help the cake brown.

All-purpose flour– I haven’t tried another flour, but you could probably swap it out for an all-purpose gluten-free flour.

Unsweetened cocoa powder– this is the cocoa powder with no added sugar, just rich chocolate powder.

Baking powder– helps the cake rise and create a light, fluffy cake crumb.

Baking soda also helps the cake rise and create a moist, tender cake.

Ground cinnamon– this is a key ingredient in karidopita because it adds the warm, aromatic, deep sweetness the cake is known for.

Ground cloves– adds another layer of warm spice, rounding out the cinnamon for a perfectly cozy cake.

Pinch of salt– that’s all you need to enhance and bring all the flavors together.

Ground walnuts– make sure your walnuts are fresh and delicious, and for a deeper walnut flavor, lightly toast the nuts before grinding.

All-purpose flour– for tossing the nuts and chocolate in to prevent them from falling to the bottom of the cake layers while baking.

Semi-sweet chocolate -milk, dark, or your favorite combo chopped for extra melty bites.

What’s in the syrup?

Sugar– granulated sugar works best, and you can get big bags of pure cane sugar at Costco.

Water– simple syrup is just sugar and water melted into a thick syrup. It’s so easy.

Cinnamon stick– the traditional warm spice of karidopita, and it pairs so well with honey and vanilla.

Greek honey– you know it’s my favorite because it’s so aromatic, but you can use your favorite, too.

Pure vanilla extract– enhances and rounds out the warm cinnamon with a mellow sweetness.

What do I need for the ganache?

Semi-sweet chocolate -finely chopped so it melts into the warm heavy cream.

Heavy cream– this is so thick and creamy that when you add it to the chocolate, it creates the most luxurious ganache.

Vanilla extract– I round out the flavor of the chocolate with the warmth of vanilla.

Instant coffee– if you haven’t ever added this to your chocolate, you’re in for a flavor explosion. It really enhances the flavor!

How do I prepare the pan?

Preheat the oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) pan and line the bottom with parchment paper for easy release.

Do I make the syrup first?

Yes! Make the syrup first so it can cool: combine the sugar and water in a saucepan and bring to a boil. Simmer for 5 minutes, remove from heat, stir in the honey and vanilla, and set aside to cool completely.

What’s the best way to make the chocolate walnut cake mix?

In a large mixing bowl, whisk together the oil, eggs, milk with dissolved coffee, and sugar until smooth and slightly thickened.

How do I mix in the dry ingredients?

In a separate bowl, whisk the flour, cocoa, baking powder, baking soda, cinnamon, cloves, and salt. Add the dry ingredients to the wet and mix until just combined.

When do I add the walnuts and chocolate?

Toss the ground walnuts and chopped chocolate with the tablespoon of flour, then fold them into the batter. Pour the mixture into the prepared pan and smooth the top.

How long do I bake the chocolate walnut cake?

Bake on the center rack for 35–40 minutes, or until the center springs back and a toothpick comes out mostly clean.

What’s the best way to add the syrup?

Remove from the oven and, while still hot, poke holes all over the surface with a skewer. Slowly pour the cooled syrup evenly over the hot cake. Let the cake absorb the syrup completely and cool to room temperature.

How do I make the ganache?

To make the ganache, heat the heavy cream with the instant coffee until it just begins to simmer. Pour over the chopped chocolate, let sit for 2 minutes, then add the vanilla and whisk until glossy and smooth.

Do I need to wait for the cake to cool before adding the ganache?

Pour the ganache over the cooled, syrup-soaked cake and spread evenly. Let it sit at room temperature or refrigerate briefly before slicing.

How do I serve Chocolate Walnut Cake?

Serve at room temperature with a sprinkle of chopped walnuts or a pinch of sea salt if desired.

How do I store my cake?

Store in the refrigerator, covered, for up to 5 days. The flavor gets even better the next day.

Can I make this ahead and freeze it?

Freeze without the ganache for up to 2 months. Thaw, top with ganache, and serve.

Do you have more chocolate cake?

Sokolatopita: Greek Chocolate Cake

Zoumero Keik: Greek Ultra Moist Chocolate Cake

Chocolate & Strawberry Swiss Cake Roll

Dark Chocolate Olive Oil Cake

Chocolate Nutella Cake Slices

Moist Chocolate Layer Cake

Pasta Sokolatina: Moist Chocolate Cream Cake

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