This recipe must have been duplicated to death. It was originally contributed by Dralion from Kitchen Capers. To this day, it remains the most hotly discussed recipe on that forum. And no wonder! Who doesn't love chocolate?
This recipe yields a moist and chocolately cake. Heavenly with a cuppa. But do use the best quality ingredients you can find. I have tried this recipe a few times, with varying results, simply due to the different cocoa powder I used. I will only say that I shall stick to Hershey's Unsweetened Cocoa Powder or better ;)
Good quality cocoa powder gives the cake a lovely aztec, earthy colour ... the way a good chocolate cake should look. I am also partial to using Top Flour in place of regular All Purpose Plain Flour. After all, my precious kids are the ones doing the eating, so ... nothing but the best for them!
BTW, these are actually pics of my daughter's birthday cake :) It's her all-time fave cake, so naturally, I baked it for her.
Steamed Moist Chocolate Cake
- 188g unsalted butter
- 225g castor sugar
- 1/2 can full cream evaporated milk (about 200ml)
- 2 eggs, lightly beaten with a folk
- 1 cup of plain flour (I used top flour)
- 1/2 cup of good quality unsweetened cocoa powder (I used Hershey's)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
1. Heat up your steamer or wok before making the cake.
2. Line and grease a 9-inch pan.
(A) Combine castor sugar, evaporated milk, vanilla extract and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted. You do NOT need to come to a boil. Once all ingredients are melted, turn off the fire and leave it on the stove to cool.
(B) In the meantime, sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl.
4. Once (A) is cooled, add the beaten eggs in and mix thoroughly. Finally, pour the eggy mixture into the flour and stir till well combined. The final batter should be runny.
5. Pour the batter into prepared pan and place it in the steamer. Cover the top of the pan loosely with a sheet of aluminium foil.
6. Steam over medium heat for 45 mins. I have also tried baking and it works as well. I baked in a 175 degree celsius oven for about 50 mins. Just cover loosely with a sheet of aluminium foil to make sure that the top doesn't burn.
7. Cool the cake in pan before turning out for further decoration.
Chocolate Fudge Topping (Optional)
- 1/2 can of condensed milk (I used Lady General because it has a thicker consistency)
- 1/2 tsp of vanilla extract
- 4 tbsp vegetable oil
- 20g cocoa powder, sifted
- Small pinch of salt (which I usually omit)
Combine the sifted cocoa powder, condensed milk and oil. Stir over low heat till the mixture thickens (keep stirring all the time). Add in salt and vanilla extract. Cool the chocolate mixture for a little while before spreading onto the cake. I prefer using Lady General condensed milk, as opposed to Milkmaid, because it gives a more fudgy consistency. The latter gives a more runny chocolate sauce, which I don't quite like. Sprinkle Hundreds & Thousands for some colour.