Sokolatopita

An ultra-moist chocolate cake that has absorbed all its cocoa syrup. The dark, dense crumb, scented with orange, glistens from the soaking process.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 736
• Protein: 10 g
• Carbs: 91 g
• Fat: 36 g

Ingredients

• 200 ml Mineral water
• 225 g White sugar ( divided )
• 45 g Unsweetened cocoa powder ( divided )
• 50 g Dark chocolate ( chopped )
• 2 piece Egg
• 100 ml Sunflower oil
• 100 ml Whole milk
• 25 ml Orange juice
• 125 g Wheat flour
• 7.5 g Baking powder
• 0.5 pinch Cinnamon powder
• 5 g Minimum butter sweet ( for the pan )

Instructions

1. Cooking the syrup

   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. Cake batter

   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. Mixing dry ingredients

   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. Baking

   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. Syrup soaking

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator in a covered dish. The cake is even better the next day.