Saturday, November 26, 2005

Steamed Moist Chocolate Cake

Made this yesterday. I was a little worried because it was the first time I had to do frosting. Eventhough I am not a Christian, I said a prayer before I started to do the frosting. I said, "Oh lord, please let my frosting go on smoothly." Thank lord, haha... smoothly it went and the final result was a smooth Chocolate frosting that made my cake look like a mirror.

Back to Steamed Moist Chocolate Cake. Forummer who shared this wonderful recipe was Dralion from KC. The cake was really moist. I did half the recipe and yet it yielded such a big cake. For the benefits of those non-members, I shall type the recipe here, but please bear in mind that this is the recipe for what you see in the photo.

Steamed Moist Chocolate Cake

187.5g butter
1 cup castor sugar
1/2 can evaporated milk
2 eggs, lightly beaten with a fork
1 cup of plain flour
1/2 cup of cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 3/4 tsp vanilla essence


Combine castor sugar, evaporated milk, vanilla extract or essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, off fire.

Add the beaten egg into the slightly cooled evaporated milk mixture and stir till well mixed.

Pour eggs mixture over the flour and stir till well mixed (cake batter should be runny).

Heat up the steamer.

Line and grease baking pan.

Pour the batter into prepared pan, place the pan into the steamer and cover the top of the pan loosely with a piece of aluminum foil.

Steam over medium heat for 45 minutes.

Cool the cake in the pan before turning out for further decoration.

Chocolate Topping:

1/2 can condense milk
1/2 tsp vanilla extractor or 3/4 tsp vanilla essence
1/4 cup corn oil
20g cocoa powder, sifted
a pinch of salt


Combine the sifted cocoa powder, condense milk and oil.

Stir over low heat till thicken, stirring all the time. (I used the double boil method)

Add in salt and vanilla extract or essence.

Cool the chocolate topping a little before spreading on the cooled cake.

Note: Can use 8-1/2" or 9" cake pan.


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