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Greek · Dessert
Sokolatina Chocolate Custard Cake
The Athenian bakery classic: a light olive-oil chocolate sponge soaked with brandy, layered with cocoa custard and cocoa whipped cream, and sealed under a glossy dark ganache. Chill well before slicing.
- YieldServes 4
- Hands-on1 h 25 min
- Total5 h 14 min
- Difficulty
Ingredients
Chocolate custard
- 520 mlmilk, divided in two equal halves (2 1/4 cups in all)
- 130 ggranulated sugar, divided in two equal halves
- 4large egg yolks
- 25 gcornstarch
- 1¼ tbspunsweetened cocoa powder
- 1½ tspvanilla extract
- 1 pinchsalt
Chocolate sponge
- 130 gcake flour
- 60 gunsweetened cocoa powder, about 5/8 cup
- 0.88 tspbaking powder
- ½ tspbaking soda
- 1 pinchsalt
- 2large eggs
- 180 ggranulated sugar
- 80 mlextra-virgin olive oil, Greek if possible
- 55 mlmilk, lukewarm
- 1½ tspvanilla extract
- 55 mlbrandy, for soaking the hot cake
Chocolate whipped cream
- 430 mlheavy cream, cold
- 40 gconfectioners' sugar
- 2¾ tbspunsweetened cocoa powder
Chocolate ganache
- 160 mlheavy cream
- 110 gsemisweet chocolate, chopped
- ¼ tspvanilla extract
To finish
- 4maraschino cherries, one per sliceoptional
Chocolate sponge
- 15 gunsalted butter, for greasing the pan
- 1 tbspall-purpose flour, for dusting the pan
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