Greek Chocolate Sheet Cake

Experience the opulent allure of Greek chocolate sheet cake, where Mediterranean flavors blend with velvety chocolate cream. Explore a journey through layers of decadence and tradition as you craft and savor this indulgent masterpiece. Elevate your dessert game with our authentic recipe.

A Journey into Mediterranean Sweet Temptations

Indulge in the allure of Greek desserts that capture the essence of the Mediterranean. Each bite tells a story of time-honored traditions and rich flavors. In this journey, we unveil the decadent secret of the Greek Chocolate Sheet Cake, where velvety chocolate meets the warmth of Mediterranean spices. This dessert embodies the spirit of indulgence that has been cherished across generations, inviting you to experience a slice of Greece’s sweet heritage.

Crafting the Perfect Greek Chocolate Sheet Cake

Embark on the creation of a Greek Chocolate Sheet Cake, where every layer is a canvas for taste and texture. Begin with the luxurious Chocolate Cream, a blend of velvety heavy cream and rich chocolate couverture.

The harmony of flavors culminates in a luscious whipped cream, delicately infused with vanilla. Meanwhile, the foundation of this masterpiece—the cake itself—is meticulously crafted. Six eggs, a touch of sugar, self-raising flour, and cocoa powder dance together, resulting in a moist and tender cake base that’s ready to embrace the symphony of flavors.

Mediterranean Flavors Infused with Chocolate Bliss

What makes the Greek Chocolate Sheet Cake truly extraordinary is the infusion of Mediterranean flavors. Amid the layers of chocolatey decadence, a delicate syrup dances with notes of brandy, sweetening each bite with a touch of luxury.

As the cake absorbs this syrup, the flavors meld into a harmonious whole. The embrace of chocolate couverture, heavy cream, and aromatic vanillin embodies the Mediterranean’s passion for the finer things in life, celebrating the art of taste that’s so integral to Greek culture.

Serving and Savoring: Greek Chocolate Cake Delight

As you present the Greek Chocolate Sheet Cake, prepare to embark on a sensory journey. Each slice is a testament to your culinary prowess, offering a blend of textures and flavors that ignite the taste buds. The chilled chocolate cream harmonizes with the tender cake, the essence of brandy-soaked syrup infusing every layer.

Whether enjoyed as a solo delight or paired with Greek coffee or brandy, this dessert encapsulates the joy of savoring life’s sweetest moments. Delight in the convergence of Mediterranean traditions and indulgent chocolate bliss as you share this creation with friends and family.

Greek Chocolate Sheet Cake

Recipe by George Zolis

5.0 from 2 votes

Course: DessertCuisine: GreekDifficulty: Medium

Servings

24

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

415

kcal

Baking Time

20

minutes

Total time

1

hour 

Indulge in the Mediterranean charm of a Greek chocolate sheet cake, where layers of moist cake meet the richness of chocolate couverture. Discover the art of infusing brandy-laced syrup and aromatic vanilla into each bite. With a velvety chocolate cream embracing the tender cake, this dessert embodies the essence of Greek indulgence. Experience the symphony of flavors that harmonize in every slice, inviting you to savor the opulence of Mediterranean tradition.

Cook Mode

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Ingredients

Metric US

• For the Chocolate Cream

• 200 g 7.1 Heavy Cream 35%

• 300 g 10.6 oz Chocolate couverture

• 800 g 28.2 Heavy Cream 35%

• 80 g 2.8 oz Icing sugar

• 2 2 Vanillins

• For the Syrup

• 250 g 8.8 oz Sugar

• 250 g 8.8 oz Water

• 20 g 0.7 oz Brandy

• For the Cake

• 6 6 Eggs

• 100 g 3.5 oz Sugar

• 120 g 4.2 oz Self raising flour

• 30 g 1.1 oz Cocoa powder

• 20 g 0.7 oz Seed oil

• For the Chocolate Ganache

• 200 g 7.1 Heavy Cream 35%

• 300 g 10.6 oz Chocolate couverture

Recipe directions

• For the Chocolate Cream
• Place a pot over medium heat. Add 200 g (7.1 oz) of heavy cream 35% into the pot.
• When the cream is heated, add 300 g (10.6 oz) of chocolate couverture, cut into small pieces, and stir until the chocolate melts. Set aside.
• In the mixer’s bowl, combine 800 g (28.2 oz) of heavy cream (35%), 80 g (2.8 oz) of icing sugar, and 2 vanillin packets. Beat the mixture until it forms whipped cream.
• Gradually incorporate the chocolate cream into the whipped cream while gently stirring.
• Wrap with cling film and place it in the refrigerator.
• For the Syrup
• Add the water, sugar in a pot, stir a bit and place it over heat for about 2 minutes until the sugar melts.
• Add the brandy and cook for 1 more minute. Then set aside to cool.
• For the Cake
• Place the eggs and sugar in the mixer’s bowl, then beat for approximately 5 minutes.
• Sift the self raising flour and cocoa powder into the bowl and stir. Add the seed oil and stir.
• Pour the mixture into a 25×35 cm (10×14 in) baking pan and spread it evenly.
• Preheat the oven to 180 C (355 F) and bake for 20 minutes.
• To Assemble
• Evenly pour the syrup over the cake.
• Pour the chocolate cream over the cake, spreading it evenly.
• Place it in the refrigerator for a few minutes.
• For the Chocolate Ganache
• Set a pot over medium heat and pour in the heavy cream. Allow the cream to heat thoroughly, then add the chocolate couverture. Stir until the chocolate has completely melted.
• Evenly pour the ganache over the cake.

Recipe notes

• For the syrup: If you don’t want to use alcohol, you can use 2 vanillins instead of brandy.

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