How long does Sokolatina Chocolate Custard Cake last in the fridge?

Sokolatina Chocolate Custard Cake can stay fresh in the refrigerator for up to 4 days , as long as it's tightly covered to prevent drying out. In fact, many say it tastes even better the next day, once the layers have had time to settle and mingle.

Can I prepare the custard a day ahead?

Yes, and it’s actually recommended. Making the custard for Sokolatina Chocolate Custard Cake a day ahead gives it time to cool fully and thicken to the perfect texture. Just make sure to press plastic wrap against the surface while it cools to prevent a skin from forming.

What kind of cocoa works best for the glaze?

Use a high-quality unsweetened cocoa powder —preferably Dutch-processed—for a smooth, rich glaze that complements the bold flavors of the Sokolatina Chocolate Custard Cake without being bitter.

Why did my sponge cake collapse after baking?

One of the most common issues when baking Sokolatina Chocolate Custard Cake is deflating the sponge. This can happen if the oven is opened too early or if the batter is overmixed, breaking down the whipped egg structure. Stick to the 10-minute rule and fold ingredients gently.

Can I substitute cornstarch in the custard cream?

If you don’t have cornstarch, arrowroot powder is a suitable substitute. However, for authentic texture and stability, cornstarch remains the best option for the creamy layer in Sokolatina Chocolate Custard Cake .

How can I make the cake more stable for transportation?

To transport Sokolatina Chocolate Custard Cake , refrigerate it overnight to firm up the layers. Wrap the tray tightly in plastic wrap or store it in a cake carrier. You can also wait to pipe the final whipped cream topping until you're ready to serve.

Sokolatina Chocolate Custard Cake Easy to Make

Sokolatina Chocolate Custard Cake Easy to Make Deeply Satisfying

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Author: Maria
Prep Time: 1 hour 30 minutes (includes baking + resting cake + making custard)
Cook Time: 30 minutes total bake time
Total Time: Approx. 3 hours active plus chilling overnight
Yield: 20 servings
Category: Dessert, Cake
Method: Baking + stovetop custard + assembly
Cuisine: Greek
Diet: Vegetarian

Description

Greek Sokolatina is a light, creamy layered chocolate custard cake made with airy cocoa sponge, rich custard, whipped cocoa cream, and finished with a butter‑cocoa‑honey glaze—refrigerated and cut into individual portions.

Ingredients

Cake Base: 8 eggs; 250 g sugar; 100 g unsweetened cocoa powder; 150 g all‑purpose flour
Custard Cream: 2 L whole milk; 450 g sugar; 1 tsp vanilla extract; 150 g cornstarch; 70 g unsweetened cocoa powder
Whipped Cream: 1 L heavy whipping cream; 4 Tbsp sugar; 7 Tbsp unsweetened cocoa powder
Cocoa Glaze: 240 g butter; 70 g unsweetened cocoa powder; 3 Tbsp honey

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Instructions

Preheat oven to 180 °C / 356 °F. Beat eggs with sugar ~10 min until very foamy and pale. Gradually fold in flour+cocoa just until combined.
Grease a 35×25×8 cm (15×10×3″) pan, spread batter evenly, and bake 15 min—don’t open early; test with knife.
Let cake rest at room temperature (best if made 8 hrs–1 day ahead).
Make custard: whisk cocoa and cornstarch into 500 ml milk. Heat remaining milk with sugar and vanilla until steaming; whisk in cocoa mix, cook ~1–2 min until thick. Cover surface; cool ~2 hrs, or chill then whip smooth.
Make whipped cocoa cream: whip cold heavy cream with sugar, gradually add cocoa until thick; chill briefly.
Assemble: slice cake in half horizontally. Place bottom layer in pan, spread ~⅔ custard, top with other cake half. Spread remaining custard, then ~⅔ whipped cream. Save rest for piping.
Make glaze: melt butter with cocoa over low heat, remove from heat and stir in honey; cool slightly, then pour evenly over top. Chill ≥1 hr to set glaze.
Cut into ~20 pieces; pipe reserved whipped cream on each portion.

Notes

Make the cake and custard ahead (8 hrs–1 day) for easier layering and better texture. :contentReference[oaicite:0]{index=0}
Chilling custard before whipping ensures smooth finishing. :contentReference[oaicite:1]{index=1}
Use a foil‑lined pan to help with unmolding. :contentReference[oaicite:2]{index=2}
Glaze sets best after at least 1 hr chill. :contentReference[oaicite:3]{index=3}
Store cake refrigerated; serve chilled or at room temperature. :contentReference[oaicite:4]{index=4}

Nutrition

Serving Size: 1 piece
Calories: ≈587 kcal
Sugar: ≈45 g
Sodium: ≈177 mg
Fat: ≈35 g
Saturated Fat: ≈21 g
Trans Fat: ≈1 g
Carbohydrates: ≈67 g
Fiber: ≈5 g
Protein: ≈10 g
Cholesterol: ≈170 mg

Find it online: https://cooktune.com/sokolatina-chocolate-custard-cake/