December 04, 2012

Steamed Chocolate Moist Cake

Adapted from Cooking Crave



Last week was my brother and his girlfriend's graduation. So my mom decided to celebrate with them by asking me to make a cake. 

I wanted to make this steamed chocolate moist cake for a long time already. Guess what, I kept this recipe since 2 years ago... oh well... The photo of the cakes that appear in "Cooking Crave" were tempting me A LOT! The chocolate sauce seems like no control ...they keep on 'falling down' LOL. How tempting right!



I love this cake when served in room temperature. I have tried to put them in the fridge but the result came out tough. I think they still served the best in room temperature. Moist and soft in texture! PERFECT!!



INGREDIENTS:
180g butter
200g caster sugar
200g full cream evaporated milk
2 eggs, slightly beaten with fork
100g plain flour
50g cocoa powder
1/2Tsp baking powder
1/2Tsp baking soda
1/2 Tsp vanilla extract or 1 Tsp vanilla essence
2 Tbsp of rum (optional) 


METHOD:
1. Combine caster sugar, evaporated milk, vanilla extract or essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mixed. (cake batter should be runny)
3. Heat up the steamer.
4. Lined and greased a 8 or 9 inch round baking pan.
5. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
6. Cover the steamer and steam over medium heat for 45 mins.
7. Cool the cake in pan before turning out for further decoration.



Chocolate Fudge Topping:
200g condense milk
1/2 Tsp vanilla extract or 1 tsp vanilla essence
2 Tbsp corn oil
20g cocoa powder, sifted
a pinch of salt

1. Combine the sifted cocoa powder, condense milk and oil.
2. Stir over low heat till thicken.
3. Add in salt and vanilla extract or essense.
4. Cool the chocolate topping a little before spreading on the cake.



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