This moist, rich, chocolatey cake is the best chocolate cake you’ll ever eat!!
This sokolatopita is a rich, ultra-moist Greek chocolate cake soaked in a luscious cocoa syrup and topped with silky chocolate ganache. It’s easy to make, requires no mixer, and delivers deep chocolate flavor in every bite. Perfect for special occasions or whenever you’re craving a decadent treat!
Sokolatopita is a chocolate lover’s dream, and it’s pretty simple to make with just a few steps. If you need a make-ahead recipe, this one is perfect because it’s best made a day ahead of time. It gives the cake plenty of time to absorb the syrup, and the ganache fully sets on the top. This is one of the best chocolate cakes you’ll ever eat, and I can’t wait for you to try it.
Why is this the best chocolate cake?
Rich, super moist
Extra chocolatey cake,
Soaked in luscious
Chocolatey syrup topped with
Creamy, silky chocolatey ganache.
What do I need for the syrup?
Water -simple syrup always begins with water and sugar.
Granulated sugar -white or cane sugar works best, so use whichever you have.
Cocoa powder -unsweetened, good quality is best because this is flavoring your syrup.
Instant coffee -this may sound odd, but adding it to chocolate enhances and really develops the flavor.
Vanilla extract -rounds out the syrup with a bit of caramel.
What are the wet ingredients for the cake?
Milk -using milk instead of water helps create a lighter, softer cake.
Vegetable oil -creates a coarse crumb texture that allows it to soak up all the sweet chocolatey syrup.
Granulated sugar -sweetens the cake and binds with the oil to make the cake moist.
Eggs -add structure to the cake and the perfect texture.
Instant coffee powder -adds the same flavor boost to the cake as the syrup.
Pure vanilla extract -pairs perfectly with the chocolate.
Baking soda -using both baking powder and baking soda creates the ideal rise for the cake.
What are the dry ingredients for the cake?
All-purpose flour -I haven’t tried another flour, but a one-to-one gluten-free flour would work perfectly.
Cocoa powder -I use this for a lot of recipes and always stock up on quality brands when I find them at Costco.
Baking powder -creates a rise in the cake, making it light and fluffy.
Salt -just a pinch to balance the sweetness of the cake.
What’s in the ganache?
Heavy cream -thins the chocolate to the perfect creamy consistency.
Semi-sweet chocolate chips -make it richer by swapping semi-sweet chocolate for dark chocolate.
Vanilla extract -balances the chocolate for the best ganache flavor.
How do I make chocolate syrup?
Whisk together the water, sugar, cocoa powder, and instant coffee in a saucepan over medium heat. Bring to a gentle boil, stirring occasionally, then reduce heat and simmer for 5 minutes. Remove from heat, stir in the vanilla extract, and set aside to cool completely.
How do I make the cake?
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish. In a large bowl, whisk together the milk, vegetable oil, sugar, eggs, instant coffee, vanilla extract, and baking soda until well combined. Sift the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Do you recommend any add-ins?
Want a nuttier twist? Add chopped walnuts or hazelnuts to the batter.
How long does this cake bake?
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
When do I add the syrup?
While the cake is still warm, poke holes all over with a skewer or fork. Slowly pour the cooled syrup over the cake, letting it absorb completely.
How do I make the ganache?
Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy. Stir in the vanilla extract and pour the ganache evenly over the cooled cake.
What’s the best way to serve this cake?
Allow the ganache to set for at least 30 minutes before slicing. For an extra fudgy cake, refrigerate it for a few hours before serving—it gets even better overnight! Serve as is or with a scoop of vanilla ice cream or homemade whipped cream!
What’s the best way to store sokolatopita?
Keep covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Do you have more chocolate cake recipes?
Zoumero Keik: Greek Ultra Moist Chocolate Cake
Mosaiko: No-Bake Chocolate Biscuit Cake
Greek Chocolate Walnut Cake: Karidopita
Pasta Sokolatina: Moist Chocolate Cream Cake
4 Layer Chocolate Raspberry Cake
Watch the Video:
Sokolatopita: Greek Chocolate Cake
This Sokolatopita is a rich, ultra-moist Greek chocolate cake soaked in a luscious cocoa syrup and topped with silky chocolate ganache. It’s easy to make, requires no mixer, and delivers deep chocolate flavor in every bite. Perfect for special occasions or whenever you’re craving a decadent treat!
Ingredients
For the Syrup:
- 2 and 1/2 cups water
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon instant coffee
- 1 teaspoon vanilla extract
For the Cake Dry Ingredients:
- 8 oz (236ml) milk
- 3/4 cup vegetable oil
- 1 and 1/2 cups granulated sugar
- 4 eggs
- 1 teaspoon instant coffee powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
For the Dry Ingredients:
- 2 and 1/2 cups (315g) all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Ganache:
- 1 cup heavy cream
- 8 oz (1 cup) semi-sweet chocolate chips
- 1/4 teaspoon vanilla extract
Instructions
Make the Syrup:
- In a saucepan, whisk together the water, sugar, cocoa powder, and instant coffee over medium heat.
- Bring to a gentle boil, stirring occasionally, then reduce heat and simmer for 5 minutes.
- Remove from heat, stir in the vanilla extract, and set aside to cool completely.
2️⃣ Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch (23x33cm) baking dish.
- In a large bowl, whisk together the milk, vegetable oil, sugar, eggs, instant coffee, vanilla extract, and baking soda until well combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3️⃣ Soak the Cake:
- While the cake is still warm, poke holes all over with a skewer or fork.
- Slowly pour the cooled syrup over the cake, letting it absorb completely.
4️⃣ Make the Ganache:
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy.
- Stir in the vanilla extract and pour the ganache evenly over the cooled cake.
5️⃣ Let It Set & Serve:
- Allow the ganache to set for at least 30 minutes before slicing.
- Serve as is or with a scoop of vanilla ice cream!
Notes
For an extra fudgy cake, refrigerate it for a few hours before serving—it gets even better overnight!
Make it richer: Swap semi-sweet chocolate for dark chocolate in the ganache.
Want a nuttier twist? Add chopped walnuts or hazelnuts to the batter.
Storing: Keep covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
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I love Greek foods but I am Italian.
The chocolate cake looks divine!! I just want to know how it will taste without the coffee. I don’t care for a coffee flavor. Will the coffee flavor come through over chocolate?
Thanks
Hi there! So glad you enjoyed the cake! You don’t have to use all the syrup if you prefer a less sweet result. The syrup helps keep the cake moist and adds sweetness, but you can adjust it to your taste. Pour it gradually and stop when it reaches your desired level of sweetness and moisture.
Hey Dimitra
I just made the cake. Cake delicious. Just one question. Is it necessary to use all the syrup.
Hi there! So glad you enjoyed the cake! You don’t have to use all the syrup if you prefer a less sweet result. The syrup helps keep the cake moist and adds sweetness, but you can adjust it to your taste. Pour it gradually and stop when it reaches your desired level of sweetness and moisture.
Hey ! this cake looks like it is out of this world ! just wondering if the measurements are in American cups. I live in Australia and our cup measurement are slightly different.
Thanks
Yes! The measurements are in American cups, which are 240ml. Australian cups are 250ml, so if you want precise results, you may want to use a kitchen scale or adjust slightly. Let me know if you need any conversions—happy baking! 😊🎂
how much flour in the sokilatopita?
All of my syrup soaked in but when I cut it a few hours later, it was really wet. The syrup even a day later has pooled underneath the cake so it is sitting in liquid. Is that what it’s meant to be like?
Yes! Sokolatopita is meant to be rich and moist, with the syrup fully absorbing into the cake. Some syrup pooling underneath is normal, especially if the cake is very fresh. As it sits, it should continue to soak up more liquid. If you prefer a slightly drier texture, you can reduce the syrup next time or let the cake rest longer before serving. Enjoy!
Have enjoyed your recipes and videos very much. I have learned though that you must watch the videos as the printed recipes differ from what you demonstrate in videos. For example… Above it says to mix the baking soda in with the wet ingredients. In video you mix it with the dry (which is the correct way) Secondly in the video you say after pouring syrup over cake to let it cool completely before putting the ganache on top. In printed recipe no mention of letting cake cool before adding ganache.
Just two examples of how your videos differ from the printed version. Also…you whip your cream too much it looks like butter it should be stiff but not like ice cream. Otherwise am looking forward to to tasting this cake. It’s cooling now with the syrup will make ganache when cake is cooled.