Steamed Moist Chocolate Cake

 

 I blogged and posted this recipe on my home blog. But since this is my foodie blog, i decided to move it here instead! (I’ll slowly move the recipes over from my main blog! Please be patient!)

What you need
3/4 bar of butter (1 bar= 250g)
1 cup of castor sugar
1/2 can of Full Cream Evaporated Milk (about 200g)
2 Eggs,lightly beaten with a folk
1 cup of Plain flour
1/2 cup of Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla Extract or 1 tsp Vanilla essence

What to do!
1. Combine castor sugar,evaporated milk,vanilla extract or essence and butter in a saucepan.
2. Stir over low heat until sugar is dissolved and butter is melted,off fire and keep warm.
3. Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.
4. 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).
5. Heat up the steamer.
6. Lined and greased a 8 or 9 inch baking pan.
7. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
8. Steam over medium heat for 45 mins.
9. Cool the cake in pan before turning out for further decoration.

Chocolate fudge Topping

1/2 can of Condense milk
1/2 tsp of Vanilla extract or 1 tsp Vanilla essence
1/4 cup Corn oil
1/6 cup Cocoa powder,sifted
1/16 tsp Salt (Okay, this is just a small pinch of salt)

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

Notes(by me!):
1. I did not line the cake pan, but i greased the pan generously.
2. Boil a kettle of water and keep it as stand-by while steaming the cake. This is to top up the water in the steamer if it dries up…(This is optional, but i find it useful…)
3. You can substitute the butter in the cake with corn oil. The cake would turn out more moist but with butter, the cake would be more fragrant.
4. With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not tap or shake the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup.

(Recipe is from Dralion from Kitchencapers.net, slightly adapted by me!)