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

Ingredients:
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


Method:

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


Method:

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.

8 Comments:

  • At Saturday, 26 November, 2005, Blogger rokh said…

    looking extremely yummy. and yes, super smooth frosting ;) wanted to try it out after seeing it at KC too

     
  • At Saturday, 26 November, 2005, Blogger Tazz said…

    Rachel, I was so tempted when I saw it in KC. You should try it, no regret! :)

     
  • At Saturday, 26 November, 2005, Blogger fooDcrazEE said…

    its so moist! any left ?

     
  • At Saturday, 26 November, 2005, Blogger Tazz said…

    Still have half in the fridge. Fedex to you? *lol*

     
  • At Sunday, 27 November, 2005, Anonymous Anonymous said…

    wow eve, looks so chocolatey & yummy..I like!

     
  • At Monday, 28 November, 2005, Blogger Tazz said…

    Thanks lin. ;)

     
  • At Monday, 17 December, 2007, Anonymous Joanna said…

    Just learning how to bake for the 2nd time :-)

    What does it mean by line & grease baking pan? To wipe over the inside of the pan with some butter or margarine for easy removal? Will this melt since we are steaming the pan?

    Thanks!

     
  • At Thursday, 20 December, 2007, Blogger Tazz said…

    Hello Joanna,

    Line meaning line with baking sheet and wipe with butter or margarine for easy removal. (but now that I am an old newbie, I would wipe with some butter or margarine, then line the baking sheet)

    Doesn't matter that it melts so long as the baking sheet and your pan don't melt. LOL...

    Can't help to be naughty coz I am TAZZ!

    HTH.

     

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