Corner Café

October 7, 2008

Steamed Chocolate Cake

Filed under: Cakes & Cupcakes — SeaDragon @ 9:00 pm
Tags: , ,
Steamed_Choc_Cake06


Makes one 20cm cake

[Ingredients]
Chocolate Cake:
125g butter
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)

Fudge Frosting:
50g butter
40ml (2 tablespoons) water
50g white granulated sugar
100g soft icing mixture
15g (2 tablespoons) cocoa powder
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[Preparation]
Chocolate Cake:
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.

Fudge Frosting:
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.

Steamed_Choc_Cake02

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’

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7 Comments »

  1. SD,
    this recipe is almost like the one by dralion at kc. can we substitute butter with canola oil? butter is very expensive these days.

    Comment by delia — October 17, 2008 @ 5:02 pm | Reply

  2. delia,
    I think you can, but just watch the time for steaming, may takes longer.

    Comment by SeaDragon — October 18, 2008 @ 9:48 am | Reply

  3. SD,
    I made this last nite using butter. As I’m using the pc in the office as I don’t have internet line at home, I just can’t wait for your answer. You know, curiosity kills the cat. Anyway, it was very delicious, soft and moist. My husband said the cake is not that dense as compared to the one at kc. After steaming it looks like there’s a layer on top. I make the cake without the frosting. This recipe is a keeper. Thanks!
    BTW, I have a macadamia white chocolate cake recipe which I’ve tried out. It’s nice. Will share with you soon.

    Comment by delia — October 20, 2008 @ 9:17 am | Reply

  4. delia,
    Glad you liked it 🙂

    Comment by SeaDragon — October 20, 2008 @ 8:35 pm | Reply

  5. I have made this cake several times using both soy oil and melted butter. I find that there is not much difference in using either in the recipe. This recipe is definitely a winner. Even a person whom doesn’t fancy chocolate cake actually asked for the recipe after tasting it. It was just as good with or without frosting. I have once frosted it with melted Lindt chocolate and a little milk. It was yummy.

    Comment by 3princesses — October 27, 2008 @ 1:19 am | Reply

  6. 3princesses,
    Good to hear the recipe works well using cooking oil as well. Might give it a try with oil too next time 🙂

    Comment by SeaDragon — October 27, 2008 @ 8:26 pm | Reply

  7. Reblogged this on Dem Bones.

    Comment by jettahlily008 — October 7, 2016 @ 5:20 pm | Reply


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