Sokolatopita: chocolate party cake recipe

This chocolate traybake looks like any other, right? Not right. It’s Greek, which can only mean one thing: it’s drenched in syrup. Before you roll your eyes at the Greek compulsion to drizzle cakes in syrup, let me tell you something: most simple chocolate sponges dry out quickly.

This cake, however, is not only fantastically easy to make, but stays beautifully moist for days – in fact, five whole days by my count. There is less sugar in the cake itself, so the sweetness is balanced out; honestly, you can’t really tell it has a syrup. It’s not sticky, but rather gives the sponge the most velvety texture. This is the perfect cake for a party; kids and adults love the retro look.

Timings

Prep time: 25 minutes, plus cooling time
Cook time: 45 minutes

Serves

12

Ingredients

• 375g caster sugar

• 1 cinnamon stick

• 50ml brandy

• 125g unsalted butter, plus extra for greasing

• 250g dark and milk chocolate (I like half and half)

• 3 large eggs

• 175g plain flour

• 75g cocoa powder

• 1 tsp baking powder

• ½ tsp bicarbonate of soda

• 200ml whole milk

• 250ml double cream

• sprinkles or fruit optional)

Method

1. Place 175g of the caster sugar in a small saucepan with the cinnamon stick, brandy and 150ml water. Bring to the boil over a medium heat, then simmer for 5 minutes until syrupy. Leave to cool.

2. Preheat your oven to 190C/170C fan/gas mark 5. Grease a deep 30 x 20cm tray.

3. Melt the butter in a small pan or microwave. Finely chop the chocolate, then set aside. Place the eggs 
   in the bowl of a stand mixer and whisk on a medium speed with the remaining 200g caster sugar. After a minute, increase the speed to high and whisk for 4 minutes, until pale and voluminous.

4. Meanwhile, in a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda 
   and ½ tsp fine sea salt.

5. When the eggs are ready, whisk in the milk and melted butter, then fold in the dry ingredients and 50g of the chopped chocolate. Pour the batter into the prepared tray and bake in the oven for 25-30 minutes, or until just cooked through. When a skewer inserted into the cake comes out clean, it is done. Remove from the oven and poke holes all over the sponge, then evenly drizzle over the cooled syrup. Leave the cake to cool in the tin.

6. To make the ganache, place the remaining 200g of chopped chocolate in a heatproof bowl. Heat the double cream until it is hot, but not boiling. Immediately pour the cream over the chocolate, leave for 30 seconds, then slowly stir until smooth. Leave to cool for 10 minutes then spread over the cake. Serve as it is or topped with sprinkles or fruit.

Greekish: Everyday Recipes with Greek Roots, by Georgina Hayden (Bloomsbury, £26), is out now

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