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:

The cake:
1 cup light olive oil
6 eggs
1 cup whole milk
1 cup of sugar
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 and 1/2 cups coarsely ground walnuts plus 1 tablespoon flour
1 cup semi-sweet chocolate chips
For the Syrup:
1 and 1/2 cups granulated sugar
2 cups of water
1/2 cup honey
1 teaspoon pure vanilla extract
For the ganache:
8 ounces semi-sweet chocolate, chopped
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Preheat the oven to 350 Β°F, 180 Β°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.

Store leftover cake in an airtight container in the refrigerator for up to a week.Official Facebook Page:

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  1. Hi Dimitri! Love the look of this recipe. Do you think I could use almond milk instead on the whole milk for the cake? 😎☺️

  2. I am in love with the Valrhona dark chocolate. Could I chop up an 8oz piece instead of chips?

    Gamache is like watching magic happen. You know its all melted and the cream is nice and hot and you stiiiiirrrrr….nothing. Suddenly, it morphs into this silky, dark, luscious, rich liquid divinity! This cake is amazing!

  3. Dimitra: This is a really wonderful recipe. I want to share with you (and your viewers) a fun "international" holiday story from many years ago. My ex and I decided one Xmas we wouldn't prepare the typical American holiday dishes but instead make "typical/traditional" holiday dishes that other cultures use for the Xmas season. So after much time on the internet seeing what Russia, Middle Eastern countries, China, South America.. etc prepare for the Xmas season we made lots of wildly different dishes—there were no limits. We wanted to go completely UNTRADITIONAL. The results? They were wonderful dishes and we loved it. I will always remember stepping outside the box for holidays aaaaand…………………….this recipe will end up on my table this Xmas. Thanks so much.

  4. At Christmas in Boreino, Pellas there used to be a walnut-chocolotechip-orange special cake. The mother put a coin in it. They did it without the sirup though. This reminded me of it. I Had a very happy little special moment with this cake!! Thanks again!!!

  5. Thanks a lot for this delicious karithoupita I love it because I tasted with Greece friends and they give me how I can make it it's the best from Algeria I miss Greece

  6. I guess Baklava is so typical ( but delicious) it's great to see different desserts My friends Mom (they were Greek) made these delicious powdered sugar baked dough balls for Greek Easter they were awesome! All you need is a cup of black coffee lol

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