Greek cuisine · Desserts & Sweets

Sokolatopita

Dark sheet chocolate cake, drenched while still hot in cocoa syrup for deep moistness.

Ingredients · for 8 servings

• 250 g flour
• 300 g sugar
• 200 g butter
• 4 eggs
• 100 g cocoa powder
• 1 packet baking powder
• 200 ml milk
• 300 ml water
• 200 g sugar for the syrup
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Preheat the oven to 180 °C top/bottom heat and butter a rectangular pan about 30 × 20 cm; sift together the flour, 60 g of the cocoa powder, the baking powder and salt.
2. Beat the softened butter with the 300 g sugar for 5 min. until creamy, stir in the eggs one at a time and add the vanilla until the mixture is pale and fluffy.
3. Stir in the flour mixture alternately with the milk in three batches, mixing only until a smooth, thick batter forms.
4. Pour the batter into the pan and bake for 35–40 min. until the cake has risen and a skewer comes out with a few moist crumbs.
5. Meanwhile bring the water, the 200 g sugar and the remaining cocoa powder to a boil and simmer uncovered for 5–6 min. until a thin, glossy syrup forms.
6. Prick the hot cake several times with a fork, slowly pour the hot syrup over it in several passes, let it soak for 2 hours and serve in squares.