Saturday, June 6, 2009

Steamed Moist Chocolate Cake

Yesterday was my mom's sister birthday and we'll be visiting her today. So mom ask me to bake her a belated birthday cake. Hmm... thinking hard what kind/type should i bake, I've never steam a cake before. Well, i took on a challenge and start the bake this morning. (my very 1st attempt, conclusion .... it's all worth it ! A worthy recipe to keep)

Here's the pot I use for steaming
This is the cake without cosmetic

Cake after dress up
I love this as no oven nor electric mixer needed. Simple simple utensil all available at home.

Steamed Moist Chocolate Cake

150g unsalted butter
170g castor sugar
200ml evaporated milk
2 eggs, lightly beaten
125g plain flour
70g Valrhona cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla essence

  1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted Remove from heat.
  2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
  3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny)
  4. Heat the up the steamer. Lined and grease a 8" round baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
  5. Steam over medium heat for 45 minutes. Insert a skewer into the cake to check if it comes out clean. If not, steam for a further 5 minutes.
  6. Cool the cake in pan before turning out for frosting.

Chocolate Fudge


  • 17g cocoa powder, sifted
  • 25g corn flour, sifted
  • 1/2 cup evaporated milk
  • 1 egg yolk
  • 75ml water
  • 60g castor sugar
  • 1/2 tsp vanilla essence
  • 25g unsalted butter
  • Method

    1. Mix all ingredients well (except the butter). Stir over double boiler at low heat till thickened. (it takes about 10mins to thicken)
    2. Turn off fire, add in butter and stir it till melt.
    3. Spread the warm fudge over the cake to coast evenly.
    4. Chill the cake a little in fridge before serving.


    Cookie said...

    Hi YY,
    I tried this recipe too. I totally agree with you - it is really easy to make, yet the cake is moist and light!

    1 suggestion though - you may like to use a ganache instead of the fudge recipe which I find too runny to cover the cake properly.

    To make ganache - use equal amount of whipping cream and chocolate.


    Art of Eating said...

    Hi Cookie,

    Yeap ! the cake is nice.

    Yum yum ... thanks for sharing the use of ganache. I could try this too.

    Blessed Homemaker said...

    I made this cake too and I must say it's really a keeper. I agree with Cookie, a ganache is much easier to handle.

    BTW, I've tried replacing evaporated milk with UHT milk and it works fine too.

    Art of Eating said...

    Hi Blessed Homemaker,

    Thanks for sharing of the swope of milk. Yes, i did a ganache while baking for my FIL birthday in Aug