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
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 ~â…” custard, top with other cake half. Spread remaining custard, then ~â…” 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