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  • Serano Cake: Greek Chocolate Cake

Serano Cake: Greek Chocolate Cake

Posted on Nov 15th, 2023
by Giorgos Tsoulis
Categories:
  • Cake Recipes
  • Dessert
Serano Cake: Classic Greek Chocolate Cake

This is a timeless recipe of a famous Greek chocolate cake that was all the rage in the 60′, 70’s and 80’s. While the recipe is old, the Serano cake is still wonderfully delicious and definitely worth a try.

Check out the recipe below by Greek celebrity Chef Giorgos Tsoulis.

Serano Cake

Serano Cake: Classic Greek Chocolate Cake

Giorgos Tsoulis
One of the most famous Greek chocolate cake recipe out there.
4.90 from 76 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Waiting Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine Greek, International
Servings 9 servings

Ingredients
 
 

For the sponge cake:

  • 130 g granulated sugar
  • 120 g all-purpose flour sifted
  • 40 g cocoa powder sifted
  • 5 medium eggs

For the cream:

  • 600 ml full-fat heavy cream chilled
  • 250 g chocolate couverture (or regular chocolate) melted

For the meringue:

  • 150 g granulated sugar
  • 30 ml water
  • 3 egg whites from medium eggs
  • 1 pinch of salt

For the syrup:

  • 280 ml water
  • 220 g granulated sugar
  • 70 ml cognac

For serving:

  • Maraschino cherries

Instructions
 

For the cake:

  • In a mixer bowl, pour the eggs and sugar and whisk on medium to high speed until the mixture turns white and creamy. Add the flour and cocoa powder and mix well with a plastic spatula.
  • Line the bottom of a round, detachable base 24 cm/9 ½ inch cake tin with parchment paper. Butter the paper then sprinkle with flour. Pour in the mixture and bake in a preheated oven at 180° C/356 °F (fan) for 25-30 minutes. Once baked, remove from the oven and allow to cool completely.

For the syrup:

  • Pour the water and sugar into a saucepan and boil for 5 minutes over medium heat. Remove from the heat, add the cognac, stir with a spoon, and set aside to cool completely.

For the meringue:

  • Place a saucepan over low heat, add the water and sugar, and heat until it reaches 110° C/230 °F. As soon as it reaches the desired temperature, pour the egg whites into the mixer bowl with a little salt and whisk on high speed until they become a tight meringue.
  • Once the above syrup reaches 125° C/ 257 °F, remove it from the heat, pour it very slowly in the meringue, beating at the same time, and continue beating for 8 more minutes, until it turns into a tight meringue. When ready, set aside.

For the cream:

  • Pour the 500 ml/ 2 cups of heavy cream into a mixer bowl and whisk on high speed until it becomes a thick whipped cream.
  • In a large bowl, pour the melted chocolate, the remaining 100 ml/1/2 cup of heavy cream and mix them with a spatula until the mixture unifies.
  • Then, slowly pour the whipped cream into the bowl with the chocolate, stirring with circular movements. Once the mixture is homogenized, add the meringue in batches, stirring again with gentle circular movements, with care to prevent it from deflating. As soon as it is ready, transfer to the refrigerator for 20 minutes.

Assembly:

  • Carefully remove the sponge cake from the mold, cut it into 3 round layers equal in thickness and brush each one well with the syrup.
  • Remove the cream from the refrigerator, place one sponge on a large plate, spread a little cream evenly over it, and cover with the second sponge.
  • Spread a little more cream evenly on top, place the third sponge cake directly on top, and brush the top and the side with the cream.
  • Transfer the remaining cream to a pastry bag, decorate the cake by placing maraschino cherries evenly and transfer the cake to the refrigerator for 1 hour and 30 minutes.
  • Remove the cake from the refrigerator, cut it into slices and serve.

Notes

1. To speed up the process, you can also use store-bought sponge cakes.
2. Make sure to slowly pour the syrup so that it does not caramelize
Serano Cake
Tried this recipe?Let us know how it was!

Related: Amaretto Chocolate Cake
Related: Amandine (Romanian Chocolate Cake)
Related: Chocolate Magic Cake
Related: Chocolate Cake With Coffee Mousse
Related: Chocolate Melomakarona

Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.

One Comment Hide Comments

Amelia F.R. says:
January 27, 2025 at 7:43 pm

5 stars
The layers turned out super moist, and the cream is heavenly! Thanks for this recipe 10/10

Reply
4.90 from 76 votes (75 ratings without comment)

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