Christmas Recipes/ Dessert/ Holiday Recipes

Zoumero Keik: Greek Ultra Moist Chocolate Cake

Zoumero literally translates to “juicy” in the Greek language and keik, well, that’s easy, just means cake. This is basically a juicy chocolate cake. In reality, it is a very moist and decadent chocolate cake that is perfect for any special occasion.

The first time I ever tried this Zoumero cake was on a family trip to Crete in 2013. We always make at least one stop to eat dessert at Koukouvagia café and we always go right before sunset. This café is on the side of a mountain and overlooks the city of Chania. The views are breathtaking, and the desserts are very good too. This dessert was served with a scoop of vanilla ice cream. I prefer a dollop of homemade whipped cream instead of the ice cream. The whipped cream is nice and light and pairs well with the rich chocolate cake. Some berries on top would be delicious too.

This chocolate cake is the perfect dessert when you’re entertaining because it can be made a day ahead and it feeds a crowd, effortlessly. Serve it on Christmas, New Years, Thanksgiving, and even to celebrate a birthday.

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Zoumero Keik: Greek Ultra Moist Chocolate Cake

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By Dimitra Khan Serves: 12

Zoumero literally translates to “juicy” in the Greek language and keik, well, that’s easy, just means cake. This is basically a juicy chocolate cake. In reality, it is a very moist and decadent chocolate cake that is perfect for any special occasion.

Ingredients

  • For the syrup:
  • • 2 cups of milk
  • • 1 and ½ cups granulated sugar
  • • ½ cup of cocoa powder
  • • ½ teaspoon instant coffee granules
  • • 1 teaspoon pure vanilla extract
  • The Wet Ingredients:
  • • 8 ounces whole milk, at room temperature
  • • ¾ cup olive oil
  • • 1 and ½ cups granulated sugar
  • • 4 eggs, at room temperature
  • • 1 teaspoon instant coffee granules
  • • 2 teaspoons pure vanilla extract
  • The dry ingredients:
  • • 2 and ½ cups (315 grams) all-purpose flour
  • • ½ cup (30 grams) cocoa powder
  • • 1 tablespoon baking powder
  • • ½ teaspoon salt
  • Garnish:
  • • Vanilla ice cream
  • • Homemade whipped cream
  • • Fresh berries
  • • Ground pistachios

Instructions

1

Preheat the oven to 350 °F, 180 °C.

2

Make the syrup by combining all of the ingredients (except for the vanilla extract) in a small saucepan. Continue to whisk them until the mixture comes to a boil. Remove from the heat and whisk in the vanilla extract. Set aside to cool completely.

3

Make the cake:

4

• Combine all of the dry ingredients in a bowl and whisk together. Pass them through a sifter into a bowl and set aside.

5

• Combine all of the wet ingredients in a large mixing bowl and whisk until combined. Add the dry ingredients in 3-4 batches and whisk until all of the flour is combined. Take care not to overmix so that the cake is nice and light.

6

• Pour the batter in a prepared 9 by 13-inch baking pan.

7

• Bake in the center rack of the oven for 45 minutes or until a toothpick that is inserted in the center of the cake comes out clean.

8

• As soon as the cake comes out of the oven scour it into serving pieces and poke with a toothpick.

9

• Pour all of the syrup over the cake.

10

• Allow the cake to absorb all of the syrup by setting it at room temperature for at least 2 hours. Serving it right away will cause all of the syrup to pool at the bottom leaving the top half of the cake dry.

11

Serve the cake with a dollop of whipped cream and some fresh berries. Store any leftovers in an airtight container in the refrigerator. Enjoy!

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