This Karidopita has walnuts, chocolate chips, and a smooth ganache topping. It's ultra-moist because of the honey syrup and has all of the warm flavors of the holiday season. Make it for a dinner party or for tea time!Printable Recipe: https://www.dimitrasdishes.com/greek-chocolate-walnut-cake-karidopita/IngredientsThe cake:1 cup light olive oil6 eggs1 cup whole milk1 cup of sugar2 cups all-purpose flour4 teaspoons baking powder1 teaspoon baking soda2 teaspoons ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon salt1 and 1/2 cups coarsely ground walnuts plus 1 tablespoon flour1 cup semi-sweet chocolate chipsFor the Syrup:1 and 1/2 cups granulated sugar2 cups of water1/2 cup honey1 teaspoon pure vanilla extractFor the ganache:8 ounces semi-sweet chocolate, chopped1 cup heavy whipping cream1 teaspoon pure vanilla extractInstructionsPreheat the oven to 350 F, 180 C.Grease the inside of a 9 by a 13-inch baking pan with vegetable oil.Beat the eggs and sugar together for a few minutes until thick and pale. Add the olive oil and milk. Beat well to incorporate.In another bowl, sift the flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Slowly add them to the egg mixture while gently whisking just until incorporated and most of the batter is smooth. Do not over mix! Otherwise, your cake will not be light and fluffy.Combine the ground walnuts and the chocolate chips with 2 tablespoons of flour and mix it. This will prevent the walnuts from sinking to the bottom of the cake.Fold in the walnuts and chocolate gently with a spatula.Pour the batter into the already prepared baking dish.Bake it for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.While the cake is baking, prepare the honey syrup. Combine the sugar and water into a saucepan. Bring it to a boil while stirring. Add the honey and vanilla extract and mix together. Allow the syrup to cool completely. As soon as the cake is done baking, remove it from the oven and poke it all over with a toothpick. Pour all of the cooled honey syrup over the cake and set it aside at room temperature so that all of the syrup is absorbed. About an hour.Make the Ganache:Coarsely chop the chocolate and place it in a mixing bowl. Bring the cream to a boil and pour it over the chocolate. Add the vanilla and whisk it together until smooth and glossy. Spread the chocolate over the cake and let it set for about an hour in the refrigerator. It is best to refrigerate it overnight and then serve with tea/coffee.NotesStore leftover cake in an airtight container in the refrigerator for up to a week.Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
