Makes one 20cm cake
250ml (1 cup) evaporated milk
250g white granulated sugar
2 eggs, lightly beaten
190g (1 1/4 cups) cake flour (or plain flour)
30g cocoa powder
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
40ml (2 tablespoons) water
50g white granulated sugar
100g soft icing mixture
15g (2 tablespoons) cocoa powder
1. Grease and line a deep 20cm cake tin. Mix together flour, cocoa, baking powder and soda evenly, then sift into a large mixing bowl.
2. Combine evaporated milk, sugar and butter in a saucepan; stir over heat, without boiling, until sugar dissolves and butter melts. Turn off heat and let cool to lukewarm or room temperature. In the meantime, bring the water in a steamer to a boil.
3. Slowly pour the milk mixture into the beaten eggs, whisking continuously. Then pour this mixture into the flour mixture. Fold in until combined.
4. Pour batter into prepared tin. Cover the tin loosely with a piece of aluminium foil. Place into steamer. Turn heat down to medium and steam for 1 to 1 1/2 hours, or until the cake is cooked.
Combine butter, water and granulated sugar in a small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa powder into a small bowl, then gradually stir in hot butter mixture. Cover; refrigerate briefly until the frosting has thickened enough to pour onto the cake.
Taste: Sweet moist chocolate cake
Consume: Best within 3-4 days
Storage: Store in airtight container, or under cake dome
Recipe Reference: ‘Family Chocolate Cake’ recipe from the Australian Women’s Weekly mini cookbook, ‘Chocolate Cakes’