Why You’ll Love This Recipe

I love this recipe because it feels indulgent but isn’t overly heavy. The texture is soft and creamy, while the flavor is deeply chocolatey without being too sweet. It’s a dessert that impresses at any gathering but is surprisingly simple to make once each component is ready. I also like that most of the steps can be done ahead of time, making assembly smooth and stress-free. Every bite reminds me of a European patisserie treat — refined yet homemade.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I preheat the oven to 180 °C (356 °F). I beat the eggs with sugar for about 10 minutes until very foamy and pale. Then, I gently fold in the flour and cocoa powder until just combined.

2. I grease a 35×25×8 cm (15×10×3″) pan, spread the batter evenly, and bake for 15 minutes. I avoid opening the oven early and test doneness with a knife.

3. I let the cake rest at room temperature — it’s even better if I make it 8 hours or a day ahead.

4. For the custard, I whisk cocoa and cornstarch into 500 ml of milk. I heat the remaining milk with sugar and vanilla until steaming, then whisk in the cocoa mixture and cook for about 1–2 minutes until thickened. I cover the surface and let it cool for about 2 hours or chill it, then whip it smooth.

5. To make the whipped cocoa cream, I whip cold heavy cream with sugar, gradually adding cocoa until thick and fluffy. I chill it briefly before using.

6. For assembly, I slice the cake horizontally in half. I place the bottom layer in the pan, spread about two-thirds of the custard, and top it with the second cake layer. I spread the remaining custard, then about two-thirds of the whipped cream on top, reserving the rest for decoration.

7. To make the glaze, I melt butter with cocoa over low heat, then remove it from the heat and stir in honey. I let it cool slightly, then pour it evenly over the top. I chill the cake for at least an hour to set the glaze.

8. Once set, I cut the cake into about 20 pieces and pipe the reserved whipped cream onto each portion before serving.

Servings and Timing

This recipe makes about 20 servings. It takes around 1 hour and 30 minutes of active preparation (including baking and making the custard) and approximately 3 hours total, plus chilling overnight for best texture and flavor.

Variations

Sometimes I like to add a splash of coffee to the custard for a mocha twist. When I want a lighter flavor, I reduce the cocoa in the whipped cream slightly or add a touch of orange zest to the glaze. For a festive version, I top each slice with chocolate shavings or crushed hazelnuts. If I want a shortcut, I bake the sponge a day ahead and assemble everything the next morning.

Storage/Reheating

I always store Sokolatina in the refrigerator, covered, for up to 4–5 days. It’s best served chilled, but I sometimes let it sit at room temperature for about 10–15 minutes before serving to soften the custard slightly. Since it contains dairy-based creams, I don’t recommend freezing it — the texture loses its smoothness once thawed.

FAQs

What does “Sokolatina” mean?

Sokolatina simply means “chocolate cake” in Greek, and this version is a layered custard-style dessert.

Can I make this cake ahead of time?

Yes, I find it tastes even better when made a day ahead since the layers have time to set and meld together.

How do I get clean slices?

I use a sharp knife dipped in hot water and wiped clean between cuts for perfect portions.

Can I make it gluten-free?

Yes, I substitute the flour in the sponge with a gluten-free all-purpose blend and it works beautifully.

Can I reduce the sugar?

I sometimes reduce the sugar by about 10–15% without affecting texture, though the custard may be slightly less rich.

Why is my custard lumpy?

That usually happens if I add the cornstarch mixture to milk that’s too hot. I whisk constantly and add it slowly to avoid lumps.

Can I use cocoa with a higher fat content?

Yes, high-quality cocoa gives a richer, smoother flavor — I prefer Dutch-processed cocoa for its balance.

What can I use instead of honey in the glaze?

I use corn syrup or maple syrup when I’m out of honey; both help achieve a glossy finish.

Can I use whipped topping instead of cream?

If I’m short on time, I sometimes use stabilized whipped topping, though real cream gives a fresher taste.

How long does it need to chill before serving?

At least 8 hours, or ideally overnight, to allow the layers to firm up and the flavors to develop.

Conclusion

Sokolatina Chocolate Custard Cake is one of those desserts that always impresses. I love how the tender sponge, silky custard, and rich cocoa glaze come together in each bite. It’s luxurious without being complicated — the kind of cake I make when I want something deeply satisfying yet elegant. Served chilled, it’s a showstopper for any special occasion or a simple weekend indulgence.