Greek Chocolate Cake
Ingredients
- 200 mlMineral water
- 225 gWhite sugar (divided)
- 45 gUnsweetened cocoa powder (divided)
- 50 gDark chocolate (chopped)
- 2 pcEgg
- 100 mlSunflower oil
- 100 mlWhole milk
- 25 mlOrange juice
- 125 gWheat flour
- 7.5 gBaking powder
- 0.5 pinchCinnamon powder
- 5 gUnsalted butter (for the pan)
Method
An ultra-moist chocolate cake that has absorbed all its cocoa syrup. The dark, dense crumb, scented with orange, glistens from the soaking process.
- 1
In a saucepan, combine 400ml mineral water, 300g white sugar, and 50g cocoa powder. Bring to a boil. When the mixture starts to coat the spoon, remove from heat and add 100g chopped dark chocolate. Stir until smooth. Let cool completely.
- 2
Whisk 4 eggs with 150g white sugar until the mixture pales and triples in volume. Stream in 200ml sunflower oil, then 200ml whole milk and 50ml orange juice while continuing to beat.
- 3
Sift 250g wheat flour, 40g cocoa, 1 packet of baking powder, and a pinch of cinnamon. Gently fold into the liquids with a spatula. The batter should be fluid and completely lump-free.
- 4
Pour into a pre-buttered mold. Bake at 180°C. The cake is ready when it feels firm to the touch and the edges slightly pull away from the mold.
- 5
Take the cake out while hot. Immediately pour the cold syrup over the entire surface, ladle by ladle. The cake must absorb all the liquid like a sponge.
Frequently asked questions
How do you get this dish right?
- The secret lies in the thermal shock: the syrup must be cold and the cake piping hot from the oven.
- Let the cake rest for at least 2 hours so the syrup distributes evenly to the core.
How long does this dish keep?
Store in the refrigerator in a covered dish. The cake is even better the next day.
