Easy Sokolatina Chocolate Custard Cake Recipe for Sweet Moments

Rich sokolatina chocolate custard cake represents the pinnacle of decadent dessert craftsmanship.

Smooth, velvety textures melt across your palate with incredible depth and complexity.

Culinary traditions blend seamlessly in this extraordinary confectionery creation that promises intense sensory experiences.

Mediterranean baking techniques change ordinary ingredients into something truly magnificent.

Sweet encounters with chocolate become memorable moments of pure gastronomic pleasure.

Passionate bakers understand how carefully selected components elevate a simple dessert into an extraordinary culinary masterpiece.

Indulgence awaits those who dare to change basic ingredients into something spectacular.

Expert Tips for a Rich and Silky Custard Cake

• Whip Eggs Perfectly: Beat eggs at high speed for exactly 10 minutes to achieve maximum volume and a light, airy texture that ensures a fluffy cake base.
• Prevent Custard Lumps: Whisk cornstarch mixture slowly and consistently when adding to hot milk to guarantee a smooth, silky custard without any unwanted clumps.
• Control Cooling Time: Allow cake base to rest overnight to develop deeper chocolate flavor and create a more stable structure for layering custard and cream.
• Temperature Matters: Keep custard and whipped cream chilled to maintain proper consistency and help cake layers set perfectly when assembling.
• Glaze Technique: Pour chocolate glaze when slightly cooled to prevent breaking or becoming too hard, ensuring a glossy, even coating across the entire cake surface.

Reheating and Storing Sokolatina Leftovers

• Refrigerate cake in an airtight container for up to 4 days to maintain freshness and prevent moisture loss.
• Cover cake tightly with plastic wrap or place in a sealed container to protect from absorbing other refrigerator odors.
• Keep cake away from strong-smelling foods to preserve its delicate chocolate flavor.

• Remove cake from refrigerator 15-20 minutes before serving to reach room temperature naturally.
• Avoid microwaving, as it can dry out the delicate custard and cake texture.
• Serve chilled for best taste and creamy consistency.

What to Serve with Chocolate Custard Cake

• Pair with Port Wine: Rich, sweet port wine perfectly complements the intense chocolate flavors of this decadent sokolatina cake, balancing its creamy custard and deep cocoa notes.
• Match with Fresh Raspberries: Tart, bright raspberries cut through the cake's richness, providing a fresh contrast and enhancing the chocolate's complex taste profile.
• Serve with Vanilla Bean Ice Cream: Smooth, cold vanilla ice cream creates a delightful temperature and flavor contrast, adding creamy lightness to the dense chocolate dessert.
• Enjoy with Espresso: Strong, bold espresso intensifies the cake's chocolate depth, cleansing the palate between each luxurious, creamy bite and highlighting the dessert's nuanced flavors.

Easy Variations for Sokolatina Cake Lovers

• Mocha Magic: Replace vanilla with espresso powder in the custard cream for a rich coffee-infused chocolate cake that energizes your taste buds.
• Nutty Chocolate Haven: Sprinkle chopped almonds or hazelnuts between cake layers and on top of the whipped cream for a crunchy texture and nutty flavor profile.
• Berry Chocolate Bliss: Add a layer of fresh raspberry or strawberry compote between the cake layers before spreading the custard cream for a fruity chocolate experience that balances sweetness and tartness.
• Salted Caramel Chocolate Dream: Drizzle salted caramel sauce over the cake before adding the final glaze, creating a complex layer of sweet and salty notes that complement the chocolate's deep richness.

Why Sokolatina Chocolate Custard Cake Is So Luxurious

• Indulge in Chocolate Heaven: This Sokolatina delivers an intense chocolate experience with layers of rich, velvety textures that melt gloriously in your mouth, combining cake, custard, and whipped cream for a decadent dessert.
• Master a Show-Stopping Technique: The recipe requires precise steps like beating eggs for 10 minutes and creating multiple layers, allowing home bakers to develop professional pastry skills while creating an impressive treat that looks professionally crafted.
• Perfectly Balanced Dessert Elegance: Each component- soft cake base, creamy custard, silky whipped cream, and glossy chocolate glaze- harmonizes beautifully, offering multiple chocolate sensations in every single bite without being overwhelmingly sweet.
• Crowd-Pleasing Make-Ahead Magic: With steps that can be prepared in advance and a total chilling time of several hours, this dessert allows stress-free preparation, making it ideal for dinner parties, celebrations, or weekend family gatherings where you want maximum impact with minimal last-minute effort.

Sokolatina Custard Cake Ingredient Essentials

• Eggs: Fresh, room temperature eggs create a fluffy and light cake base.
• Sugar: Provides sweetness and helps create a smooth, pale mixture.
• Flour: Gives structure and texture to the cake base.
• Cocoa Powder: Adds rich chocolate flavor and dark color to the cake.

• Milk: Full-fat milk creates a creamy and smooth custard texture.
• Sugar: Sweetens the custard and balances the chocolate flavor.
• Cornstarch: Thickens the custard and provides a smooth consistency.
• Vanilla: Enhances the overall flavor profile of the custard.
• Cocoa Powder: Adds deep chocolate taste to the custard cream.

• Heavy Cream: Rich and thick cream for creating luxurious whipped topping.
• Sugar: Sweetens the whipped cream.
• Butter: Provides richness and glossy texture to the chocolate glaze.
• Honey: Adds shine and subtle sweetness to the chocolate glaze.
• Cocoa Powder: Intensifies the chocolate flavor in the whipped cream and glaze.

Steps for Making Sokolatina – Chocolate Custard Cake

Step 1: Prepare Cake Base

• All-purpose flour
• Cocoa powder

Beat eggs in electric mixer, gradually adding sugar until mixture becomes thick and foamy (about 10 minutes). Gently fold dry ingredients into egg mixture using spatula. Pour batter into greased 15 x 10 x 3-inch pan. Bake for 15 minutes. Let cake rest for minimum 8 hours or overnight.

Step 2: Create Creamy Custard Filling

• Cornstarch
• Cocoa powder

• Sugar
• Vanilla

Gradually stir cornstarch mixture into hot milk until cream thickens. Remove from heat. Cover with plastic wrap to prevent skin formation. Cool at room temperature for 2 hours.

Step 3: Whip Delicious Cream Topping

• Heavy cream
• Sugar
• Sifted cocoa powder

Whip until thick and fluffy. Refrigerate until needed.

Step 4: Assemble Decadent Cake Layers

Slice cake horizontally into two equal layers. Place bottom layer back in pan. Spread two-thirds of custard cream over layer. Position second cake layer on top. Gently press down.

Step 5: Add Luscious Cream Coating

Spread remaining custard cream over top layer. Cover with two-thirds of whipped cream. Smooth surface evenly. Refrigerate.

Step 6: Create Chocolate Glaze

• Butter
• Cocoa powder

Remove from heat. Stir in honey. Let cool for 2 minutes.

Step 7: Finish And Serve

Pour chocolate glaze over cake. Refrigerate for 1 hour. Cut into 20 squares. Pipe remaining whipped cream on top of each piece. Serve and enjoy!

Sokolatina Chocolate Custard Cake Recipe

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4.5 from 11 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Rich Greek sokolatina delivers creamy chocolate indulgence with layers of silky custard and moist cake. Smooth chocolate elegance melts on your palate, promising a delightful journey through traditional Mediterranean dessert craftsmanship.

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Ingredients

Scale 1x2x3x

Chocolate (Main Ingredients):

• 70 grams / 2.4 oz unsweetened cocoa powder
• 100 grams / 3.5 oz unsweetened cocoa powder
• 70 grams / 2.4 oz unsweetened cocoa powder
• 7 tablespoons unsweetened cocoa powder, sifted

Cake and Custard Base Ingredients:

• 8 eggs
• 250 grams / 8.8 oz sugar
• 150 grams / 5.3 oz all-purpose flour
• 2 liters milk
• 450 grams / 15.9 oz sugar
• 150 grams / 5.3 oz cornstarch

Other Supporting Ingredients:

• 1 teaspoon vanilla extract
• 1 liter heavy whipping cream (35% fat)
• 4 tablespoons sugar
• 240 grams / 8.4 oz butter
• 3 tablespoons honey

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Instructions

1. Heat the oven to 180°C / 356°F and prepare a rectangular baking pan with light greasing.
2. Sift together flour and cocoa powder in a separate bowl, ensuring no lumps remain.
3. Utilize an electric mixer to whip eggs, gradually incorporating sugar until the mixture transforms into a voluminous, pale, and airy texture (approximately 10 minutes of continuous beating).
4. Delicately incorporate the flour and cocoa mixture into the egg foam using a spatula, maintaining the mixture’s light consistency.
5. Transfer the batter into the prepared pan, spreading evenly, and bake for precisely 15 minutes until a gentle spring returns when touched.
6. Allow the cake base to cool completely and rest for a minimum of 8 hours, preferably overnight, to develop optimal texture.
7. For the custard cream, separate a portion of milk and blend with cornstarch and cocoa powder until smooth.
8. In a heavy-bottomed pot, warm the remaining milk with sugar and vanilla, creating a fragrant base.
9. Slowly introduce the cornstarch mixture into the heated milk, stirring continuously until the cream thickens and reaches a silky consistency.
10. Remove from heat, cover with plastic wrap directly touching the surface to prevent skin formation, and allow to cool at room temperature for 2 hours.
11. Prepare the whipped cream by whisking heavy cream with sugar and sifted cocoa powder until it forms stiff, glossy peaks.
12. Carefully slice the cake base horizontally into two even layers.
13. Position the bottom layer back into the pan and generously spread two-thirds of the custard cream.
14. Gently place the second cake layer on top, applying light pressure to ensure even distribution.
15. Spread the remaining custard cream and two-thirds of the whipped cream across the top, smoothing with a spatula.
16. For the glaze, melt butter with cocoa powder in a saucepan, then remove from heat and incorporate honey.
17. Allow the glaze to cool for 2 minutes, then pour evenly over the cake’s surface.
18. Refrigerate the cake for 1 hour to set the glaze and stabilize the layers.
19. Slice into 20 elegant squares and garnish each piece with piped whipped cream rosettes.
20. Serve chilled and enjoy the luxurious chocolate layers.

Notes

• Invest in quality cocoa powder for a rich, deep chocolate flavor that transforms this cake from good to extraordinary.
• Patience is key: the lengthy resting and cooling times are crucial for developing intense, complex tastes and perfect texture.
• Gentle folding technique ensures a light, airy cake base that won’t deflate or become dense during mixing.
• Use room temperature ingredients to help them blend seamlessly and create a smoother, more consistent batter.
• Cover custard cream with plastic wrap directly touching the surface to prevent a skin from forming and maintain a silky texture.
• Chill the cake thoroughly before cutting to ensure clean, precise squares and prevent crumbling.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Serbian

Nutrition

• Serving Size: 12
• Calories: 426
• Sugar: 45 g
• Sodium: 50 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 119 mg