Wednesday, August 29, 2012

Steamed Moist Chocolate Cake



Recently I have "craving" on baking, in fact I am not too sure I have that craving is it because I wanted to bake, or is it because I wanted to take photos on my bakes, hope you understand what I meant lol. I am trying to learn to use dear husband's DSLR, exploring on the camera setting to improve my photography skill, so that I can present nicer photos on my bakes to share with you :D. 


Perhaps both are the reasons that pushing me to bake every weekend (if time permit of course). As I am starting to watch my diet, I dun really eat my bakes recently. I will normally have a small slice so that I can provide some feedback on the bakes. The bakes will go to the stomach of my family and friends, luckily so far all of them are still very much enjoy my bakes and of course, welcome my bakes lol.


Well back to this steamed moist chocolate cake which I saw it at Jane's Corner and Min's blog. It has never come across my mind to touch steam cake, I dun really fancy those traditional steam sponge cake. So to me, steamed cake taste the same which is not my cup of tea. However the raves from Jane and Min making me to bookmark this recipe, just in case one day I may change my mind.

True enough, after a year plus, when I flipped through my baking list looking for chocolate cake that easy to whip up, I spotted this recipe a again. There is no need of waiting for the butter to soften, no need of mixer, just one pot can settle the cake. So without hesitation, I took action on it immediately.


Guess what, such easy cake I was still able to make mistake. When I folded the flour into the batter, I was thinking how come the batter is yellowish color, it supposed to be chocolate cake rite? Then I realised that I totally forgot about the cocoa powder!!! Oh no, I was so blurred! Quickly mixed in the cocoa powder, thinking not sure will the cake turned out to be dense due to my double folding.....

Mine is the healthier version since I used cooking oil rather than butter, I reduced the sugar as well. The sweetness is just nice for me, you may need to increase the sugar if you have sweet tooth.

I am submitting this post to Aspiring Bakers # 22 : Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet.


Recipe adapted from Cooking Crave.
 
For Cake :
Ingredients :
180 g butter (I replaced by sunflower oil)
200 g caster sugar (I reduced to 180g)
200 g full cream evaporated milk (I used low fat)
2 eggs, slightly beaten with fork
100 g plain flour
50 g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp of rum (optional)

Methods :
1. Combine caster sugar, evaporated milk, vanilla extract or essense 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.
3. 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 mix (cake batter should be runny - mine is like the batter for brownie)
4. Heat up the steamer.
5. Lined and greased a 8 or 9 inch round baking pan. (I used 8")
6. 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.
7. Cover the steamer and steam over medium heat for 45 mins. (I steamed for nearly 55 mins, until skewer came out clean)
8. Cool the cake in pan before turning out for further decoration. 

For Frosting :
100g chocolate, chopped into small pieces
25g milk

Method :
1. Double boil the chocolate and milk until chocolate is melt.
2. Pour onto the cake and chill the cake.

* This amount of chocolate ganache is not sufficient to coat the whole cake, you need to increase the amount of chocolate if you want to frost the entire cake.

Verdict?
The cake is moist and soft and chocolaty, the rum given a special fragrance to the cake and making the cake so delicious. My friends given double thumbs up on this cake, they love it a lot. You may serve the cake when is chilled or in room temperature. We love to heat it up a bit for the melted chocolate coating to go with the rummy chocolaty cake, heavenly! No wonder Tin Tin given 5 stars rating for this cake, how true it is. This cake has totally changed my concept on steam cake. This is definitely a keeper, a cake that I will always come back if I need a yummy and fuss free chocolate cake.

128 comments:

  1. I love your blog .. Looks yummy and wanna bake it right away .. How did u managed to get such a nice n smooth frosting top ?

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  2. Both, bakes and take pictures, hehe....

    Same to me, those i bakes, i normally have a small slices to try out...

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  3. Jess! You are great! I love this chocolate cake too much~ :)

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  4. Oooo.... Look at that beautiful slice!

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  5. The one I tried many years ago was very very good and it was a very famous recipe back then. Now I got to compare notes with yours and see whether it is the same.

    Yum yum... yours looking delish.

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  6. Jess, like yourself, I'm into baking and snapping it. I'm still lost with my dslr! let's explore and learn together ;)
    I love such cake, it always bring comfort to me.
    nice composition for your pics. Keep it up!

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  7. Hi from NY! Great recipe just wondering if you could provide more info on how you "steamed" this cake. what kind of steamer did you use? if you can explain this a bit further I'd appreciate it.

    Thanks!
    Clara

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  8. Thanks Anonymous, I just pour the melted chocolate on the cake, starting from center using spiral method.

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  9. Hi Somewhere in Singapore, normally I will eat a lot but since now is so fat, cannot afford to eat so much liao lol.

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  10. Thanks Joceline, I love this cake too.

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  11. Hi Edith, ya I saw similar recipes from other sites too.

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  12. Thanks Jessie. Ya I am also lost with the DSLR, sometimes can come out nice pix but sometimes just so hard to please hahaha...

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  13. Hi Clara, I just use normal wok filled with water to steam. Let me take a pix on this wkend and post it up for you.

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  14. Gosh! I love your steamed chocolate cake. It look soooo moist and delicious look with that drizzle chocolate on top!

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  15. hi jess, it looks so moist that i cant tell it's actually a steamed cake! btw, your photos look beautiful, seriously . i am one that never bake to look forward to take photos!

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  16. Hi, Jess, thanks for the visit earlier. This steamed chocolate cake certainly looks moist & pretty! I normally only use 1 mode for all my photo taking & without that camera, all my photos won't look the same again, haha but I've got an old camera, over 5 years old now.

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  17. Wow! Your steamed cake looks seriously gorgeous!! Look exactly like a baked cake. I must bookmark this recipe. Your shots look great too!

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  18. I actually made this before, but I omitted the chocolate ganache. It's very nice, I remember I like it a lot. Oh u got a dSLR too... No wonder ur photos getting so pro leh! :)) nice pics!

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  19. This is one of my favorite cakes and I make it pretty often! Your cake looks so moist... Makes me feel like having it for supper!!

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  20. Thanks Ellena, the cake not only looks good, the taste is good too.

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  21. Hi Lena, yes this steamed cake actually surprised me a lot, didnt know that steamed cake can be so delicious :p. Thanks Lena for your compliments on my photos.

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  22. Thanks Jessie. I used to only use auto function from my point and shoot camera to take all my photos. Until recently, I finally decided to use my husband's dslr cos seeing so many beautiful photos from other bloggers heeheehee...

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  23. Thanks Food For Tots. Do give this recipe a try, I really think is good.

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  24. Hi Bee Bee, yes I like this cake a lot too. Oh yes I started to use my hubby's dslr and exploring to use the setting, headache cos so complicated for me lol. And thanks for the compliment :P.

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  25. Mich, this cake also fall into my favourite list too :D

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  26. Hi Jess

    I love to read your blog. Check with you, whenever a recipe call for chocolate, can we buy any type of chocolate from the shelf? Because i have a hard time searching for the exact chocolate. Thanks

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  27. Hi Anonymous, thanks for liking my blog :). I normally will use baking couverture chocolate that can find in bakery stores. Sometimes if I have left over eating chocolate which I wanna get rid of, I will also use it for baking. BTW where are you from? If you are from Spore, you can find baking chocolate in supermarket too, hershey or van houten brand.

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  28. Hi Jess
    Thanks for reply. Yes I am from
    Singapore. Van houten cooking chocolate, that is the only chocolate i can find , I can also buy those eating chocolate any brand rite? But it will be sweet

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  29. Hi Anonymous, there are actually hershey baking chocolate selling in some supermarket too. If not, you can go to baking stores to buy, phoon huat which having quite a few outlets which is more easy to locate http://www.phoonhuat.com/cos/o.x?c=/wbn/pagetree&func=view&rid=15084.

    If you wanna buy eating chocolate, you can go for dark chocolate or if you are using milk chocolate, just cut down the sugar.

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  30. I hope I will get one DSLR camera soon, hehehe. This is a very good recipe but I have so long did not make one.,

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  31. Hi! Jess,
    My cake turned out well except for the frosting. Mine seems diluted.
    Can let me know what chocolate you use for frosting. Can I use self raising flour and omit the baking powder.
    Thks.

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  32. Another sweet recipe to try out! =) The last time I baked cake, I learned a handy lesson: Don’t flip the cake without a cake board to avoid having large cracks in it. Now I’m gonna try your recipe applying this lesson. I hope it turns out well. =)

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  33. Hi I was wondering if i can do this without the chocolate? i wanna make vanila steam cake. is that possible?

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  34. Hi can i make this a vanila cake? not chocolate?

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  35. Hi Phoebe I am not too sure whether can make it into vanilla flavour since I never try b4.

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  36. wOw.. it really tasted great! i feel like a pro.. although i made some mistakes on the prep (like mixing the sugar with the flour mixture rather than the milk-butter-vanilla).. LOL.. still it turned out delicious.. thanks a lot for this recipe! we enjoyed eating the cake!

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    Replies
    1. Hi Sheila

      Great to hear you like the cake :).

      Delete
  37. Wonderful! Just tried it & sure does taste like the usual cake that I bake!! Thank you for sharing this recipe!

    ...Carmelita, Penang

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  38. I used self raising flour because I did not have the normal flour! It worked great!

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  39. That cake was great!

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  40. I would like to try this recipe as cupcakes, may I just ask if this recipe rises after steaming? I mean, should I put batter just 3/4 full on cupcake liners or should I put full?

    And steaming time would be reduced if I'll make cupcakes right? Around how many minutes should I steam?

    Pls help. Thanks in advance! :-)

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    Replies
    1. Hi Yam, yes the cake did raise up cos of the added baking soda and baking powder. I will fill up the cupcake case 3/4 full cos I will add in the chocolate ganache too.

      Yes, if you are making in cupcakes, steam about 20-25 mins, check the doneness using skewer as I have not tried to steam in cupcake case before so I am not sure what is the duration.

      Delete
  41. hi I want to try to make this cake is there specific rum to use
    thnx

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  42. Successfully steamed! Your choco top is so nice! Mine is diluted :( will try with other chocolate perhaps

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  43. I don't take milk. Can I replace the evaporated milk? If so, what with?

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    Replies
    1. Hi I am not sure whether can substitute by using soy milk?

      Delete
  44. Hi, how much sunflower oil (gm) to replace butter n do i need to heat oil with sugar(step 1).
    Thank q.
    Amy

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    Replies
    1. Hi Amy, just use the same amount of sunflower oil as the butter, the steps will be still the same, you will need to heat the sunflower oil, evaporated milk, vanilla extract and caster sugar until the sugar is melted.

      Delete
  45. Flavour is rarely a problem with a dessert-style chocolate cake of course, a creation so rich and gooey it generally has to be eaten in teeny tiny slivers with a fork. But I'm looking for a chocolate cake in the truest sense of the word.

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  46. Hi Jess, this is a simple yet yummy recipe. Have been making this many times however the top of my cake always crack ( just like a volcano crater...lol). Was it due to the temperature or the size of my cake tin ( cake tin is 7") . I have tried using a steamer ( non adjustable temp) for the same 45 mins timing as well as using the wok at medium flame but both resulted in serious crack. What could be the cause?

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    Replies
    1. Hi, the reason of cracking top should be

      1. you may have overfill the cake tin
      2. the heat is too hot

      regards
      jess

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    2. Thanks Jess for your prompt reply. I will try again using a bigger cake tin. :)

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  47. Thank you for sharing us your recipe. The food looks delicious and so attractive. I would like to try this one. You did a great job in explaining the process it so easy to understand.

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  48. Thank you for sharing the recipe. I bake for my godson's birthday and he loves it so much, he ate 2 big pieces. But, I don't know why there are so many holes. May I know the cause of it.
    Thanks.

    Chris

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    Replies
    1. Hi Chris, might b the air bubbles didn't release from the batter thus causing the holes after bake. Next time, drop the cake pan on the table top for a few times to release the air bubbles before baking.

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    2. Thanks Jess. Yeah, I forgot the cake didn't rise much. Is there anything wrong. Anyway, will try again and give you the latest update.

      Delete
  49. Hi! I followed the receipe fully except that I forgot the rum! :) it's still good!
    And you know what, I made mine in a rice cooker.

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  50. Hi ! I followed the receipt fully except that I forgot the Rum! :) and I made it in a rice cooker, happy to report that it works well.

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  51. did you use rum in your recipie?

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    Replies
    1. I had tried used and omit, both taste good but with rum added, tasted more intense I feel.

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  52. Hi jess,

    I love your cakes , can you tell me which brand of cocoa powder you are using for this cake, I like that it is very dark colour, I tried van hxxxxx but it is too light like Milo. Tks.

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  53. Can I know which brand of cocoa powder you are using? I like its dark colour, thanks.

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  54. Hi ! How much do you sunflower oil ?

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  55. Can i change the baking powder and baking soda into self-raising flour. And also mix with another 100g of wholemeal flour?

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  56. 180g of sunflower oil? Can i change to canola oil?

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  57. Hi, do you know healthier dark or semi chocolate or brand? And where they are sold?

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    Replies
    1. Are you from Spore? If you want healthier chocolate, you can opt for higher % of cocoa.

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  58. Can I change the cocoa powder to chocolate?

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  59. Hello. Can I change cocoa powdet to those semi sweet chocolate or dark chocolate?
    Do I need melt the chocolate first before adding the flour?

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    Replies
    1. Hi AZ I am not too sure cos I have not tried before but you can do the experiment. And yes you must melt the chocolate 1st.

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  60. I dont't have baking soda, can I use double acting baking powder and how much should I use?

    Thks

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  61. Can I use only self raising flour and omit the baking soda and baking powder and how much self raising flour should I use ?

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  62. Hi for ganache uses 100g chocolate, what type of chocolate dark, sweet or unsweet. Which part of milk.... can I substitute the plain flour to top flour will it help to make it softer?

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  63. Hi hi! I just tried out your recipe :) I love it but it came out with consistency more like kueh than cake lol. Maybe because I used the wok steamer. Shall try using the rice cooker next time ^^

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  64. Hi! I made this yesterday. It turned out really well except the top part of the cake had many small honeycomb like texture. Do you know what they were? Could water sipped in during steaming? If it was water, but I covered the top of the cake with an aluminum foil. Also, I doubled the chocolate ganache and it spilled all over the cake.....do I have to pour in a spiral manner or do I just keep on pouring into the middle of the cake? Sorry to bother you with so many questions. Kindly help. Thanks!

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  65. Hi Ai Li, thanks for trying the recipe out.

    Do you meant by air pockets or bubbles? if is so may b cos the air bubbles trap and didnt release from the batter. Next time, tap the tin gently so the air bubbles pop, and then bake.

    Or you meant kuih like texture? if is may be due to overmixing.

    What I always do is pour the ganache start from the center of the cake in spiral direction. I had tried before just pouring at center in spiral and if the ganache is running enough, it will just spread out by itself. Even the ganache is thick, it will spread out by force from the increase volume of ganache may not spread as even and nice. Most of the times, I just start from center pouring outwards in spiral.

    Hope the above clear your doubts.

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  66. Looks so good! Can we use low fat milk?

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    Replies
    1. Hi I never use b4 but you can give it a try.

      Delete
  67. Hi Jess, just to let you know, I made this cake today. A very lovely cake which is a keeper. Thanks for sharing this recipe and the tips/modifications. Really helpful.

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    Replies
    1. Hi Kimmy thanks for trying out this recipe and glad to hear that you like the cake :D.

      Delete
  68. Jess, I just came over from Kimmy's blog! Wow! your steamed moist chocolate cake is amazing! Love the mirror top surface!

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  69. Hi
    I tried your cake and it tastes fantastic! But I do feel that the cake is a little dense and not soft and fluffy. What could be wrong?

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  70. The cake is so delicious! Thanks for the recipe. Only thing is mine is not soft and fluffy, it's dense. What could be wrong

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    Replies
    1. Hi Sara thank you for trying out the recipe. The reasons of dense cake might be you over mix the batter or cake steam too long.

      Delete
    2. I see.
      One more question - do I just do a simple 'stir' when mixing wet to dry ingredients or do I need to use some skills like folding or use spatula etc?

      Delete
    3. Hi Sara, I used whisk to mix well the batter, I didnt use any special folding skill.

      Delete
  71. Hi Jess,
    Can I use brown sugar instead?

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  72. Hi Jess,
    Can I use brown sugar instead?

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    Replies
    1. Hi Regina, yes you may but I am not sure how is the taste since I never try b4. You may give it a try and let us know the outcome :D

      Delete
  73. hi thanks for the recipe i love it so much!!!! can i make it for a cupcake?? what do you think? pls reply thanks sis..

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  74. can i make it for a cupcakes? please reply thanks..

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  75. can i do this for a cupcakes?? and make frosting for good?

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    Replies
    1. Hi Aira apologised for late reply as I am just back to Spore. Should be no issue to do for cupcakes but you need to use those hard paper kind of case, if not u will need to use muffins tray. As for frosting, definitely yes.

      Delete
  76. Thanks jess for reply.. mwuahugs..

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  77. Hi, Your cake looks like those selling at the cake shop; beautiful. I would like to make 1 for my father on the coming Father's Day. I have a few questions for u:-
    1) What kind of baking powder did u used, normal single or double action baking power?
    2) Can i omit the vanilla essence or extract?
    3) I shouldn't fill up the cake batter full up to the cake tin? Then how much?
    4) For the chocolate frosting, there is this 25g of milk. Can i replace it with the evaporated milk or those UHT milk?
    Thanks in advance for your assistance;)

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    Replies
    1. Thanks for your compliments. To answer your questions :

      1. I am using double action baking powder
      2. yes you may omit vanilla extract/ essence
      3. Normally I will fill up 70-80% full
      4. you can use UHT milk

      Do update your outcome thanks.

      Delete
  78. Hi Jess, I like your cake so much that I baked it twice already and added frosting and ganache. I'm making it again this weekend. However I had a problem. Both times the cake was dense. First time I could have overbeaten the mixture and used low fire. So second time I don't overbeat and I used high heat. When it came out the top has cracked, but it is soft. After leaving it overnight on the table it was not so soft anymore though. Do you know what have gone wrong? Is it that I did not use double action baking powder? Or that my egg was small and not beaten long enough? Thanks in advanced!

    ReplyDelete
    Replies
    1. Hi Lulu Mummy 1st thank you for trying out this recipe and glad to hear that you like it. I reckon you may over beat the batter, or over steam the cake. You can try using medium fire next time, the steaming duration is varies, you may start to check your cake donesss after 30 mins.

      As for the eggs, I am using medium size, probably about 56g with shell if I remember correctly. I just lightly beat the eggs until eggwhites and yolks mixed well.

      The recipe didnt call for double action baking powder but because I only have double action baking powder so I just use it.

      Delete
    2. Ok I will try again. When I check at 30min what should I look out for? I was afraid to open the wok lid because I am afraid I will affect the rising of the cake.

      Delete
    3. Hi Lulu Mummy, I also opened the wok lid at least twice to check. Use a skewer or satay stick insert into the cake center, if come out clean means cake is done.

      Delete
    4. Hi Jess I'm back! Guess what... previously I always use butter, this time I use oil. And then I found that the batter is more runny. And then the cake was really soft! So the mystery is solved. But I wonder why butter would do that, perhaps it should be more butter? Anyhow I'm going to stick to oil for now. You have been very helpful Jess, thanks! :)

      Delete
    5. Great to hear that! If u used butter, it will harden a bit when you chill the cake, you wont have this issue if using oil. I also used melted butter for this cake before, more fragrance and didnt turn harder if I didnt chill it.

      Delete
  79. hello! i'm so new in baking..i want to ask, what kind of milk shoud i use for the frosting?thanks! i'm so looking forward to make that one!

    ReplyDelete
    Replies
    1. Hi you can use whipping cream but you need to beat it.

      Delete
    2. sorry your frosting is referring to using chocolate ganache as stated in my recipe or using cream to frost the cake like those store bought birthday cake? If using chocolate ganache, you can use whipping cream or fresh milk or UHT milk. If cream frosting, will be whipping cream.

      Delete
  80. After putting the frosting, do I need to keep in the fridge? Will the frosting melt & drip all over or turn the cake soggy if I just leave at room temperature? Also, can I use store bought chocolate syrup instead?

    ReplyDelete
    Replies
    1. Hi, what type of frosting you are talking about? the chocolate ganache as stated in my recipe? once you have coated your cake with chocolate ganache, yes you need to chill it. After chill, you can remove from fridge and leave it to room temperature, the ganache will soften but is not watery until will drip all over. If you use chocolate syrup from store bought, yes it will drip all over.

      Delete
  81. Jess! You are great! I love this chocolate cake too much~ :)

    ReplyDelete
  82. Hi jess! I am a new baker so I have some doubts regarding the ingredients heheh.
    1) Can I add only baking powder instead of adding both baking powder and baking soda? Does it matters if i don't add baking soda? The baking powder that I have is single action one so how much should I add?
    2) can I use self raising flour as I don't have plain flour, izzit I have to use the same amount as plain flour?
    3) for the chocolate ganache, can I use evaporated milk?

    Thanks in advanced;)

    ReplyDelete
    Replies
    1. Hi Pisces
      1. I am not too sure whether will affect the texture cos I never do that b4 but you can give it a try. And the recipe didnt call for double action baking powder but because I only have double action baking powder so I just use it.
      2. You may try use self raising flour then you omit the baking powder and baking soda.
      3. should be can but I am not sure how the ganache will taste like as I never try it b4.

      Delete
  83. Hey jess thanks for your reply:)
    Can I replace sunflower oil with corn oil? How mu should I put? Same amount?

    ReplyDelete
    Replies
    1. Hi Pisces, no prob, you can use any oil, same amount.

      Delete
  84. Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.
    full melt chocolates are too delicious.

    ReplyDelete
  85. Hi Jess,

    I would like to know if you do use cake mixer? I am just beginning to make cakes so I am not familiar. I am not sure what will be the proper texture during the steps.

    Hopefully to hear from you.

    Thank you

    ReplyDelete
    Replies
    1. Hi Erin, no this recipe do not require cake mixer, just use mixing bowl and spatula can do the job, same as muffins and brownies. All the success to your baking. You can drop me any questions if you have doubts cos I am also self learning home baker :D

      Delete
  86. I have to say, this one is really tempting. gonna try this week. :-)

    ReplyDelete

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