Steamed Moist Chocolate Cake II

After I made the steamed moist chocolate cake and I love it a lot, I made another one again a week later to bring along during my weekly visiting to dear mum's place.

For this cake, I added chocolate chips but I added when the batter was still hot so the chocolate chips actually melted, so when cake was sliced, some parts were very moist cos of the melted chocolate chips but very chocolaty delicious.

I am submitting this post to Aspiring Bakers #25: Steaming Hot Cakes (Nov 2012), hosted by Miss B of Everybody Eats Well in Flanders.

For Cake :

Ingredients :

180 g butter
180 g caster sugar 
200 g full cream evaporated milk 
 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
1 tbsp of rum 

50g chocolate chips

Methods :

1. Combine caster sugar, evaporated milk, vanilla extract or essense, rum 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" round baking pan.

6. Pour half of the batter into the lined pan and sprinkle chocolate chips on top of the batter and pour the remaining batter.
7 Place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.

8. Cover the steamer and steam over medium heat for 45 mins. (I steamed for nearly 55 mins, until skewer came out clean)
9. 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. 


Note :
** One of my department gal likes this cake a lot, she actually made one for her husband. She said she omitted rum as she has none at home, her comment is the cake is tasted so so much better if with rum.