Steamed Moist Chocolate Cake

Soft & moist chocolate cake topped with a chewy fudgey frosting. The cake portion was really easy to make. All you need is a pot to melt the butter, evaporated milk, chocolate and sugar. Leave it to cool and whisk the cooled mixture into eggs then lastly fold in the dry ingredients before steaming the cake.

The frosting was the tricky part – during clean up! Making the frosting itself was easy – throw in all the ingredients into the pot and boil the mixture while mixing constantly. Simple. The frosting cooks to a sticky caramel consistency – chewy, pliable and shiny. Like caramel, it’s difficult to scrape it all out when washing the pot. You can just put hot water into pot and the frosting will melt for easier clean up but I’m not thrilled by the extra step.

I really like how this cake turned out. I trimmed the corners a bit and the cake looked very much nicer after that. It’s a lightweight chocolate cake that you can eat a few slices of without getting too “jelat”. I will definitely be making this again!

STEAMED MOIST CHOCOLATE CAKE

Adapted from Victoria Bakes

INGREDIENTS

A
180g butter
120g caster sugar
200g full cream evaporated milk
1/2 tsp vanilla extract or 1 tsp vanilla essence
1 tbsp of liqueur (optional- I used Bailey’s. Rum, Cointreau and other liqueur types would be nice too!)

B
2 eggs, slightly beaten with fork

C
100g plain flour
50g cocoa powder
1 tsp baking powder
1/2 tsp baking soda

Chocolate Fudge Topping
200 g condense milk
1/2 tsp vanilla extract or 1 tsp vanilla essence
2 tbsp corn oil
20 g cocoa powder, sifted
a pinch of salt
1 tbsp liqueur used in the cake (optional)

  1. Put all (A) ingredients into a saucepan, and stir over low heat until sugar has dissolved and butter has melted. Remove from fire and allow to cool. As this can take some time to cool, you can use an ice bath to cool the mixture quickly if you are in a rush.
  2. Add (B) (beaten eggs) into (A) andΒ stir till well mixed. Do not add hot mixture (A) into the eggs. The eggs will cook.
  3. Sift (C) into a mixing bowl and mix well.
  4. Pour batter into a greased and lined 8 or 9 inch round baking pan, and cover loosely with an aluminium foil. steam over medium heat for 45 mins. I used a wok and it works well.. no need to have a steamer πŸ˜›
  5. Cool cake in pan before turning out for decoration.
  6. Prepare fudge topping by combining the sifted cocoa powder, condense milk and oi in a pot.
  7. Stir over low heat till thicken. It is hard to tell if the mixture is thickened. I stirred until the mixture boiled and kept stirring while it boiled for 5 minutes. The consistency of frosting is like sticky caramel. If you want a frosting more fluid, you can cook it for a shorter time.
  8. Add in salt and vanilla extract or essence. Stir in liqueur.
  9. Cool the chocolate topping a little before spreading on the cake.
  10. Refrigerate before serving cake. You may trim the edges out like I did for a nicer looking cake. πŸ™‚
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