Old-Fashioned Chocolate Cake - Sokolatopita

Ingredients

• 4 medium-sized eggs (at room temperature)
• 260 grams (1 cup + 6 tbsp) sugar
• 200 ml vegetable oil (sunflower, corn oil, etc)
• 180 ml milk
• 1 teaspoon vanilla powder or vanilla extract
• 300 grams (2 1/2 cups) all-purpose flour
• 6 tablespoons cocoa powder (unsweetened)
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons brandy
• 270 grams (1 cup + 7 tbsp) sugar
• 400 ml water
• 4 tablespoons cocoa powder (unsweetened)
• 160 grams (1 cup minus 4 tbsp) sugar
• 140 ml water
• 4 tablespoons cocoa powder (unsweetened)
• 1 tablespoon honey
• 140 grams (1/2 cup + 2 tbsp) butter

Instructions

1. 1

   --- Make The Chocolate Cake: ---

2. 2

   Preheat oven to 165°C / 330°F.

3. 3

   Oil a non-stick 8 x 8-inch pan.

4. 4

   Mix the dry ingredients. Whisk together the flour, cocoa powder, baking powder, and vanilla powder (if using vanilla extract add with wet ingredients later on).

5. 5

   Sift the flour mixture.

6. 6

   Combine salt and sugar in a bowl and set aside.

7. 7

   Beat eggs at high speed using an electric mixer with the whisk attachment on.

8. 8

   Add sugar and salt mix gradually into the eggs and keep beating until they become foamy, thickened, and creamy in color.

9. 9

   Pour the oil into the egg mixture slowly and keep beating until combined. If using vanilla extract add it now.

10. 10

    Add the flour mixture in batches alternately with the milk.

11. 11

    Pour the brandy in as well. Once fully combined transfer the batter to the prepared pan.

12. 12

    Bake for about 50 minutes to 1 hour or until a skewer inserted in the cake comes out clean.

13. 13

    Cool. Allow the cake to reach room temperature.

14. 14

    --- Prepare The Syrup: ---

15. 15

    Add the water, sugar, and cocoa powder to a saucepan.

16. 16

    Bring to a boil then drop the heat to medium and simmer for 5-6 minutes until very slightly thickened.

17. 17

    Prepare the cake. Overlap the pan to remove the cake. Place the cake with the top side facing up. Slice a thin layer from the top to flatten it. Then place the cake back in the pan with the bottom side facing up.

18. 18

    Poke many little holes into the cake using a skewer.

19. 19

    Ladle the hot syrup to the cooled cake. Then let the cake cool down to room temperature again.

20. 20

    --- Make The Glaze: ---

21. 21

    Add the sugar, water, and honey to a saucepan.

22. 22

    Bring to a boil over high heat and cook for 3 minutes until thickened. Turn off the heat.

23. 23

    Add the butter and cocoa powder. Switch on the heat to low this time.

24. 24

    Simmer stirring often until thickened about 10-12 minutes.

25. 25

    Cool. Let the temperature of the glaze drop a bit so it thickens more. Allow to sit at room temperature for about 30 minutes. During this time place the cooled cake in the fridge.

26. 26

    Spread the glaze over the cake.

27. 27

    Refrigerate the chocolate cake for 5-6 hours before cutting and serving.

28. 28

    Serve with a scoop of vanilla ice cream on top (highly recommended!).