Greek Sokolatopita

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

Super Moist Chocolate Cake filled with a chocolate syrup & toped with a rich ganache! This cake is so easy to make and tastes soooo good!

If you’ve ever tried again Sokolatopita from Greece then this recipe is for you to make the same delicious SOKOLATOPITA!!!

Make sure to give this recipe a try and I’m sure it will become your new favourite.

#sokolatopita #greeksokolatopita #sokolatopitarecipe

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This cake is not only super chocolatey but its rich & delicious. Your friends and family will love this cake especially if you tried it again somewhere in Greece.

You can also decorate it however you want using sprinkles, chocolate curls etc.

This cake is best served hot right after its finished!

If there is any left then you can save it in the fridge for up to 4 days covered with plastic wrap. You can microwave it about 1 minute to get hot and serve it with cream and Vanilla ice cream.

Check Out my Youtube Video Tutorial:

Greek Sokolatopita

Preparation Time:

40 Minutes

Cooking Time:

20 Minutes

Total Time:

1 Hour



Level of Difficulty:



Super Moist Chocolate Cake filled with a chocolate syrup & toped with a rich ganache! This cake is so easy to make and tastes soooo good!



  • 400gr sugar
  • 400gr water
  • 30gr cocoa powder


  • 3 eggs
  • 100gr sugar
  • 1 tsp vanilla extract
  • 80gr oil
  • 90gr water
  • 40gr cocoa
  • 130gr all-purpose flour
  • 3tsp baking powder


  • 200gr dark chocolate
  • 200ml cream
  • 50gr hazelnut spread



  1. In a medium size pot add in your sugar, water & cocoa and mix them.
  2. Place over medium heat and leave it until boiling.
  3. When its boiling remove from heat and set to the side to cool down.


  1. In a big mixing bowl add in your sugar, eggs and vanilla & mix for 2 minutes until creamy.
  2. Add in the oil, water, cocoa, flour & baking powder. Mix well until fully incorporated.
  3. Grease a 35cm square tin with non-stick cooking spray.
  4. Bake for 20-25 minutes at 175°C (until a toothpick inserted into the centre comes out clean)
  5. When the cake is still hot right after you take it out of the oven pour on top over the syrup and let it absorb.


  1. In a microwave safe bowl add in the chocolate and cream and microwave until fully melted.
  2. Add in the hazelnut spread and pour over the cool cake.
  3. Serve immediately.

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