Sokolatina Chocolate Custard Cake
Sokolatina Chocolate Custard Cake is a rich Greek layered dessert featuring a light cocoa sponge, silky chocolate custard, fluffy whipped cocoa cream, and a glossy butter-cocoa glaze. After chilling overnight, it sets into beautiful slices of deep, indulgent chocolate perfection.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours plus overnight chilling
- Yield: 20 servings
- Category: Dessert
- Method: Baked and Chilled
- Cuisine: Greek
- Diet: Vegetarian
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 for 10 minutes until pale and foamy. Gently fold in flour and cocoa powder until just combined.
- Grease a 35×25×8 cm (15×10×3″) pan, spread the batter evenly, and bake for 15 minutes. Test doneness with a knife and cool completely.
- For the custard, whisk cocoa and cornstarch into 500 ml of milk. Heat remaining milk with sugar and vanilla until steaming, then whisk in the cocoa mixture. Cook 1–2 minutes until thickened. Cover the surface and cool for about 2 hours, then whip smooth.
- Whip cold heavy cream with sugar, gradually adding cocoa until thick and fluffy. Chill briefly.
- Slice the cake horizontally in half. Place the bottom layer in the pan, spread two-thirds of the custard, top with the second cake layer, then spread remaining custard and two-thirds of the whipped cream on top. Reserve the rest for decoration.
- To make the glaze, melt butter with cocoa over low heat, remove from heat, and stir in honey. Let cool slightly, then pour evenly over the top of the cake. Chill for at least 1 hour to set.
- Once set, cut into about 20 pieces and pipe the reserved whipped cream onto each portion before serving.
Notes
Make the cake a day ahead for best texture and flavor development.
Add a splash of coffee or orange zest for flavor variation.
Use high-quality Dutch-processed cocoa for a richer taste.
Keep refrigerated and serve chilled for clean slices.
Do not freeze, as dairy-based layers lose their smooth texture when thawed.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 115mg
