Orange-Scented Greek Chocolate Cake with Chocolate Sauce
A moist, tender Greek-style chocolate cake scented with orange zest, baked in a sheet pan and finished with a silky chocolate sauce. No mixer needed—just a whisk and a bowl!
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings15
This is the kind of chocolate cake that Greek home bakers love: simple, rustic, and full of flavor. The batter comes together in minutes with pantry staples, and the orange zest lifts the deep cocoa taste beautifully.
After baking, the cake is poked with a fork and soaked with a warm chocolate sauce, so every bite is moist and rich. Serve it slightly warm with a scoop of vanilla ice cream for a truly comforting dessert.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 340°F. In a large bowl, whisk together the flour, baking powder, sugar, cocoa powder, and salt.
- Add the lukewarm water, vanilla extract, and orange zest to the same bowl. Whisk until you get a smooth batter, making sure to scrape the flour from the bottom of the bowl.
- Butter a 22×30 cm baking dish and pour the batter into it. Bake for about 30 minutes, until the cake is set and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool completely for 1–2 hours.
- For the sauce, melt the dark chocolate (broken into small pieces) with the milk and butter in a double boiler, stirring with a spatula until smooth and glossy.
- Poke holes all over the cake with a fork, then pour the warm chocolate sauce evenly over the top.
- Serve the cake warm, with vanilla ice cream if desired.
💡 Tips
- For a richer flavor, use a good-quality dark chocolate with at least 70% cocoa.
- If you don't have a double boiler, melt the chocolate in a heatproof bowl set over a pot of simmering water.
- The cake keeps well at room temperature for 2–3 days, covered.
Inspired by a recipe from My Greek Dish