Name: Chocolate Cake Greek style (Sokolatopita)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2.5 cups all purpose flour; 3 tsps baking powder (flat); 2 cups lukewarm water; 2 cups sugar; 1.5 cups cocoa powder; 1 pinch salt; 1/2 tsp vanilla extract; 1 orange (zested); 200 g dark chocolate; 30 ml milk; 1 tbsp butter

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This irresistible Greek Chocolate Cake (Sokolatopita) brings Mediterranean charm to your dessert table in just 40 minutes.

A perfect blend of rich cocoa and traditional Greek baking techniques creates a moist, decadent treat that serves 15 lucky guests.

With only 285 calories per slice and a generous 4.2g of fiber, this vegetarian delight offers a healthier twist on classic chocolate cake.

The recipe brilliantly balances indulgence with mindful ingredients, making it an ideal choice for both special occasions and casual gatherings.

Ingredients for Greek Chocolate Cake (Sokolatopita)

All-purpose flour (2.5 cups): Sifted for a smoother texture
Baking powder (3 flat tsp): Essential for the perfect rise
Sugar (2 cups): Provides sweetness and moisture
Cocoa powder (1.5 cups): Use high-quality for best results
Water (2 cups): Lukewarm temperature is crucial
Vanilla extract (1/2 tsp): For enhanced flavor
Orange zest (1 orange): Adds a subtle citrus note
Salt: Just a pinch to balance flavors

For the Chocolate Sauce

Dark chocolate (200g): Chopped into small pieces for easy melting
Milk (30ml): Creates smooth consistency
Butter (1 tbsp): Adds richness and shine

Step-by-Step Instructions

Prepare the Batter: Mix dry ingredients (flour, baking powder, sugar, cocoa, salt) in a large bowl until well combined
Add Wet Ingredients: Pour in water, vanilla, and orange zest. Whisk thoroughly, ensuring no dry spots remain
Baking Prep: Transfer to a buttered 22x30cm baking dish
Bake: In preheated oven at 170°C/340°F for 30 minutes
Cooling: Allow cake to rest for 1-2 hours
Make the Sauce: Melt chocolate, milk, and butter in a double boiler until smooth
Finishing Touch: Create small holes in cake surface, pour warm sauce over
Serve: Enjoy warm with a scoop of vanilla ice cream!

Baking Tips

Making this Greek chocolate cake is super simple! The key to getting it just right is mixing your dry ingredients really well before adding the wet ones.

When you’re whisking everything together, take an extra minute to scrape the bottom of the bowl – this makes sure you won’t find any dry flour pockets in your finished cake.

The orange zest adds such a lovely Mediterranean touch – just make sure to only use the colored part of the peel, not the white pith underneath.

Chocolate Sauce Magic

The special chocolate sauce is what makes this cake extra amazing! Using a double boiler (a bowl placed over simmering water) keeps the chocolate from burning and helps it melt nice and smooth.

Don’t have a double boiler? No problem! You can put a heat-safe glass bowl on top of a pot with a little water in it – just make sure the bottom of the bowl doesn’t touch the water. Keep stirring gently until everything’s melted and glossy.

Serving Ideas

This sokolatopita is amazing served warm while the sauce is still a bit gooey! A scoop of vanilla ice cream on top creates the perfect hot-and-cold combo.

Want to make it extra special? Add some fresh orange segments on the side to match the orange zest in the cake. For a cozy touch, serve it with Greek coffee or a warm cup of milk.

Storage Tips

This cake stays yummy for 3-4 days when kept in an airtight container at room temperature.

If your kitchen is warm, pop it in the fridge – just remember to let it come back to room temperature before eating, or warm it up a little to get that sauce melty again.

You can even cut it into portions and freeze them for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge and warm slightly before serving.