Chocolate Ouzo Cake Recipe

Step into my kitchen as I share a dessert that’s about to transform your chocolate cake game with a secret, Greek-inspired twist!

This Chocolate Ouzo Cake is an irresistible treat that combines deep cocoa flavors with the distinctive flavor of this Greek liqueur. Infused with the hint of anise, the cake is a tender delight that defies being defined as any one thing—dessert, breakfast, you name it.

I savor every bit of it. It’s sweet but not too sweet, and boundlessly moist.

I might have let it bake a tiny bit too long (I’m still calibrating my oven), but if I did, then it’s a good thing that I also undecorated it halfway through judging it so I could share some with my husband. See, my husband loves chocolate, and he loves distilled spirits.

Chocolate Ouzo Cake Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates, versatile baking staple.
• Unsweetened cocoa powder: Offers rich chocolate flavor, contains antioxidants.
• Granulated sugar: Adds sweetness, helps with structure and moisture.
• Baking powder & soda: Leavening agents, make cake rise and lighten texture.
• Ouzo: Infuses cake with unique anise flavor, adds moisture.
• Whole milk: Adds creaminess, contains protein and calcium.
• Eggs: Bind ingredients, add protein and moisture.

Chocolate Ouzo Cake Recipe Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup Ouzo
• 1 cup boiling water
• 1/2 cup mini chocolate chips (optional)
• Powdered sugar for dusting (optional)

How to Make this Chocolate Ouzo Cake Recipe

1. Set your oven to 350°F (175°C) to heat up and prepare a 9×13-inch baking pan by greasing it.

2. In a big mixing bowl, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Incorporate the eggs, milk, and vegetable oil into the dry ingredients, and mix until everything is properly combined.

4. Combine the vanilla extract and Ouzo into the batter until smooth and uniform.

5. Add the boiling water to the mixture carefully and stir slowly to combine. The batter, which is thin, as it should be, will look somewhat like gruel.

6. If you are using them, fold the mini chocolate chips in gently into the batter.

7. Spread the batter evenly in the baking pan that has been prepared.

8. Preheat oven to 375 degrees. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Take the cake out of the oven and let it cool in the pan for around 10 minutes. After that, move it to a wire rack and let it cool down all the way.

10. If you wish, sprinkle with powdered sugar prior to serving. Then engage in the enjoyment!

Chocolate Ouzo Cake Recipe Equipment Needed

1. Oven
2. 9×13-inch baking pan
3. Mixing bowl
4. Measuring cups
5. Measuring spoons
6. Whisk or mixing spoon
7. Rubber spatula or spoon for folding (optional, for chocolate chips)
8. Wire rack
9. Grease or cooking spray for pan
10. Toothpick

FAQ

• Q: Can I use a different type of alcohol instead of Ouzo?A: Yes, you can use another anise-flavored liqueur instead of Ouzo or skip it altogether for a non-alcoholic version.
• Q: What can I use instead of whole milk?A: Almond milk, soy milk, or any other milk of your choice can be used in place of whole milk.
• Q: Is it necessary to add mini chocolate chips?A: No, optional mini-chocolate chips are available. They impart additional texture and chocolate-flavory goodness; however, they are not crucial to the recipe.
• Q: How should I prepare the pan to prevent sticking?A: To ensure the easy removal of the cake, grease the pan with either butter or cooking spray, and dust with flour.
• Q: Can I make this cake gluten-free?A: Yes, substitute the regular flour with a gluten-free all-purpose flour blend.
• Q: How do I store the cake after baking?A: For up to 3 days, keep the cake in a container that seals completely at room temperature, or put it in the fridge for an even longer life.

Chocolate Ouzo Cake Recipe Substitutions and Variations

All-purpose flour: For a gluten-free option, substitute with an equal amount of gluten-free flour blend.
Whole milk: Replace with almond milk or oat milk in a dairy-free version.
Cooking oil: Replace with the same amount of melted coconut oil or canola oil.
Ouzo: If unavailable, replace with an equal quantity of sambuca or anisette.
Coconut sugar or honey could be used instead of granulated sugar. For 2 cups of sugar, use 1 and 1/2 cups of honey.

Pro Tips

1. Room Temperature Ingredients Make sure your eggs, milk, and Ouzo are at room temperature before mixing. This will help the batter mix more evenly and can lead to a better-textured cake.

2. Sift Dry Ingredients Sift the flour, cocoa powder, baking powder, and baking soda together. This step ensures there are no lumps and gives the cake a lighter, more even texture.

3. Do Not Overmix When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake due to the formation of too much gluten.

4. Chocolate Chips Coating Before adding the mini chocolate chips to the batter, toss them in a little flour. This helps prevent them from sinking to the bottom of the cake during baking.

5. Baking Temperature Adjustment Start baking at 350°F (175°C) and watch the cake closely after 25 minutes to avoid overbaking, as oven temperatures can vary. If necessary, cover the cake loosely with foil to prevent over-browning on top.