Sokolatina – Chocolate Custard Cake

Indulge in Decadence with Sokolatina – Chocolate Custard Cake

Sokolatina, a delightful Greek dessert, is a luscious and rich chocolate custard cake that’s bound to satisfy your sweet tooth. This multi-layered creation is made with a light and airy cocoa cake base, a creamy and velvety custard, decadent whipped cream, and a glossy cocoa glaze to top it off. It’s the perfect dessert to prepare for special occasions, gatherings, or when you just want to indulge in something truly luxurious.

What Makes Sokolatina Special?

Sokolatina is a dessert that offers a delightful balance of flavors and textures. The soft, spongy cake layers soak up the creamy custard, while the whipped cream adds lightness, and the cocoa glaze provides a finishing touch of elegance. Each bite is an indulgent experience, with the rich chocolate flavor coming through in every layer.

Ingredients:

For the Cake Base:

• 8 eggs
• 250 grams / 8.8 oz sugar
• 100 grams / 3.5 oz unsweetened cocoa powder
• 150 grams / 5.3 oz all-purpose flour

For the Custard Cream:

• 2 liters milk
• 450 grams / 15.9 oz sugar
• 1 teaspoon vanilla extract
• 150 grams / 5.3 oz cornstarch
• 70 grams / 2.4 oz unsweetened cocoa powder

For the Whipped Cream:

• 1 liter heavy whipping cream (35% fat)
• 4 tablespoons sugar
• 7 tablespoons unsweetened cocoa powder, sifted

For the Cocoa Glaze:

• 240 grams / 8.4 oz butter
• 70 grams / 2.4 oz unsweetened cocoa powder
• 3 tablespoons honey

Directions:

To Make The Cake Base:

1. Preheat the Oven:
   Preheat your oven to 180°C / 356°F. Grease a 35 x 25 x 8 cm (15 x 10 x 3-inch) baking pan.
2. Prepare the Dry Ingredients:
   In a bowl, combine the all-purpose flour and cocoa powder. Set aside.
3. Beat the Eggs and Sugar:
   In an electric mixer, beat the eggs while gradually adding sugar. Continue beating until the mixture becomes thick, pale, and foamy, about 10 minutes.
4. Fold in the Dry Ingredients:
   Gently fold the flour and cocoa mixture into the egg mixture using a spatula, ensuring not to deflate the batter.
5. Bake:
   Pour the batter into the prepared pan and bake for 15 minutes. Once baked, allow the cake to cool and rest for at least 8 hours or overnight.

To Make the Custard Cream:

1. Prepare the Milk Mixture:
   Reserve 500 ml of milk and mix it with the cornstarch and cocoa powder to create a smooth mixture.
2. Heat the Milk:
   In a large pot, heat the remaining 1.5 liters of milk along with sugar and vanilla extract until it becomes hot but not boiling.
3. Thicken the Custard:
   Gradually stir the cornstarch mixture into the hot milk. Stir continuously until the cream thickens. Remove from heat, cover with plastic wrap, and let it cool at room temperature for about 2 hours.

To Make the Whipped Cream:

1. Whip the Cream:
   In an electric mixer, whisk the heavy whipping cream with sugar and sifted cocoa powder until thickened. Refrigerate until ready to use.

To Assemble the Cake:

1. Slice the Cake:
   After the cake has rested, slice it in half. Place one half back into the baking pan.
2. Add the Custard:
   Spread ⅔ of the cooled custard cream evenly over the cake. Top with the remaining half of the cake and press gently.
3. Add Whipped Cream:
   Spread the remaining custard cream over the top layer of the cake, followed by ⅔ of the whipped cream. Smooth it out and refrigerate.

To Make the Cocoa Glaze:

1. Melt the Butter and Cocoa:
   In a saucepan, melt the butter and stir in the cocoa powder until fully incorporated. Remove from heat and stir in the honey. Let the glaze cool for 2 minutes.
2. Glaze the Cake:
   Pour the glaze over the top of the cake, ensuring an even coat. Refrigerate the cake for at least 1 hour.
3. Serve:
   Slice the cake into 20 squares. Pipe the remaining whipped cream onto each square for an elegant finish. Serve and enjoy!

Notes:

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Rest Time: 8 hours
• Total Time: 8 hours 35 minutes
• Calories: 410 kcal per serving
• Servings: 20 servings

A Cake Worth the Wait

Although Sokolatina requires some patience with its resting and cooling times, the reward is a sumptuous dessert that will leave a lasting impression on anyone who tries it. The contrast between the light cake base, creamy custard, airy whipped cream, and the rich glaze creates a symphony of textures and flavors that is simply irresistible.

Perfect for special occasions or when you feel like treating yourself, Sokolatina is a chocolate lover’s dream come true. Give this decadent dessert a try, and it’s sure to become a beloved favorite in your recipe collection.

Sokolatina – Chocolate Custard Cake

---

• Author: Dulcia
• Total Time: 8 hours 35 minutes
• Yield: 20 1x

Print Recipe

Pin Recipe

Description

Sokolatina is a show-stopping dessert that delivers indulgent layers of fluffy chocolate sponge cake, smooth custard cream, and a luxurious cocoa glaze. Each bite offers a balanced taste of sweetness, richness, and a hint of bitterness from the cocoa, making it a crowd-pleaser at any celebration or gathering. The addition of whipped cream adds a light and airy touch, complementing the dense and flavorful layers.

---

Ingredients

Scale 1x2x3x

For the Cake Base:
8 eggs
250 grams / 8.8 oz sugar
100 grams / 3.5 oz unsweetened cocoa powder
150 grams / 5.3 oz all-purpose flour
For the Custard Cream:
2 liters milk
450 grams / 15.9 oz sugar
1 teaspoon vanilla extract
150 grams / 5.3 oz cornstarch
70 grams / 2.4 oz unsweetened cocoa powder
For the Whipped Cream:
1 liter heavy whipping cream (35% fat)
4 tablespoons sugar
7 tablespoons unsweetened cocoa powder, sifted
For the Cocoa Glaze:
240 grams / 8.4 oz butter
70 grams / 2.4 oz unsweetened cocoa powder
3 tablespoons honey

---

Instructions

To Make The Cake Base:
Preheat your oven to 180°C / 356°F.
In a bowl, combine flour and cocoa powder. Set aside.
Beat eggs in an electric mixer, gradually adding sugar until the mixture is thick, pale, and foamy (about 10 minutes).
Gently fold in the flour and cocoa mixture using a spatula.
Pour the batter into a greased 35 x 25 x 8 cm (15 x 10 x 3-inch) pan and bake for 15 minutes. Let it rest for at least 8 hours or overnight.
To Make The Custard Cream:
Reserve 500 ml of the milk and mix with cornstarch and cocoa powder.
In a pot, heat the remaining 1.5 liters of milk with sugar and vanilla until hot. Gradually stir in the cornstarch mixture until the cream thickens.
Remove from heat, cover with plastic wrap to prevent skin from forming, and let cool for 2 hours at room temperature.
To Make The Whipped Cream:
Whisk heavy cream in an electric mixer with sugar and sifted cocoa powder until thick. Refrigerate until needed.
To Assemble The Cake:
Slice the cake in half and place one half back in the pan.
Spread ⅔ of the custard cream on top, place the other half of the cake on top, and gently press.
Spread the remaining custard cream and ⅔ of the whipped cream over the top layer. Smooth it out and refrigerate.
To Make The Glaze:
Melt butter with cocoa powder in a saucepan. Remove from heat and stir in honey. Let it cool for 2 minutes.
Pour the glaze over the cake and refrigerate for 1 hour.
Slice into 20 squares, and pipe the remaining whipped cream on top of each piece. Serve!

• Prep Time: 20 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 410