Tuesday, August 19, 2008

Steamed Moist Chocolate Cake

I did a last minute cake for my colleague last night. Was so rush that I did not really have time to do a better deco on the cake.



Steam moist chocolate cake (recipe by Dralion)

1 1/2 bar of butter (250 gm + 125 gm) OR Corn Oil **
2 cups of castor sugar
1 can of Evaporated Milk
4 Eggs, lightly beaten with a folk
2 cups of Plain flour ***
1 cup of Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla Extract or 1 1/2 tsp Vanilla essence

*** this recipe can be halve easily

Combine castor sugar, Evaporated milk, vanilla extract or essence and butter in a saucepan.
Stir over low heat until sugar is dissolved and butter is melted, off fire and keep warm.
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 mix (cake batter should be runny).
Heat up the steamer.
Lined and greased a 9 inch baking pan or 2 9'inch sandwich pan.
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.
Steam over medium heat for 1 1/2 hour (45 mins for 1/2 recipe/ingredients).
Cold the cake in pan before turning out for further decoration.


Chocolate Ganache

250 gm cooking chocolate, chopped
25 gm Butter
1/2 cup Whipping cream

Melt chopped chocolate over double boiler(at low heat),off fire and take it out, then add in butter and whipping cream stir to well mix, cool the Chocolate ganache a little before spreading on cake. (You can put it into the fridge for it harden faster to the right texture you like, ie spreadable and thick enough for your own liking.)

46 comments:

Anamika:The Sugarcrafter said...

very nice..i love your blog

Yin said...

Rushy but impressive still. Good Job !

Amy said...

Hi, Lee!

This chocolate cake is lovely especially with the little red hearts. I am sure it taste absolutely yummy too. :) Such a blessing to have colleague like u.

Sascha said...

I think it still looks absolutly great. You really inspire me!

Jade said...

Wow! The cake looks great for a rush job! Creative!

SiHaN said...

still looks yummy nonetheless! good job!

SweetBites said...

If you can do such beautiful deco in a rush, what about if u r not in a rush? Love your blog and the wonderful recipes.

Hugbear said...

Thanks all for your kind words.

Grace said...

it is so nice, do you mind to share the recipe?

- Grace

Sufiani said...

Your steamed moist chocolate cake really looks wonderful! Can you share your recepi cos my children luv this type of chocolate cake. Thanks in advance.
Sufiani

Anonymous said...

I love moist cakes, especially steam cakes. Your cake really look nice, would like to have a copy of the receipe, hope you don't mind. my e-mail address steeong@yahoo.com. Thanks you very much

Hugbear said...

I will post a copy of the recipe up soon.

Hugbear said...

I will post a copy of the recipe up soon.

tweetybird said...

Hi LeeLee,

I was interviewed in a tv program and i was filmed looking at Lucy's and your blogs. I said i look at food blogs such as yours and Lucy's when i had no appetite after going for treatment. Don't know if they would be clear anot, but I would like to let u know.

Thx and cheers! =)

Teresa said...

Hi,

I have been looking for non-bake choc cake! Finally found it, can i please have the receipe? My email is teresa.wee@gmail.com

Hugbear said...

Hi TB, hope you are feeling better. I have not been to m4m for a while and am I glad to hear from you here. Can you let me know what program and timeslot your interview will be aired?

Hugbear said...

Hi Anamika, I visited your blog. Did you do all those sugarcraft. They are really beautiful. You are really good at it. Wow!

fong said...

ha.. i am one of those lucky ones to have a slice of the wonderfully moist chocolate cake. The cake itself is moist and light, so it goes well with the rich & sinful chocolate topping. Watch out your waistline, ladies!

tweetybird said...

Hi again,

I drop by your blog everyday. Sometimes I wish I live just next door, then can savour your bakes/food ;)Actually lao nuah in front of the com also not bad lar.

My segment will be shown on 3 Sep CNA 9.31pm, programme name is "A Journey of Hope". I'm not sure if your blog will be shown or if can see clearly anot, but I wanna thank you for posting and sharing so generously. It has been and still is a great help to me. Indeed the IK ladies have been most sweet and encouraging.

Cheers. ^^

Anonymous said...

Hi Lee Lee,

Would like a clarification on the "cup" size you use in this recipe since there is the American, Australian and metric standards. I am a little confused here. Thanks in advance.

Beginner's Luck

Hugbear said...

Hi Beginner's Luck, I used the American cup for measurement. But if it is in grams, should be roughly 125-130 g.

Anonymous said...

Lee Lee,

Many thanks for your prompt response. Appreciate it. I will give this recipe a try. Wish me luck!

Beginner's Luck.

Anonymous said...

Hi Lee Lee,

This is Beginner's Luck again. Sorry another clarification for the evaporated milk - a whole tin which is the regular tin size we can buy from a supermarket?

Thanks again.

Hugbear said...

Hi Beginner's Luck, yes the whole can of evaporated milk you get from the supermarket.

Anonymous said...

Thanks again, Lee Lee.

Beginner's Luck

Anonymous said...

Hi,
I like to try the steam cake.I just want to ask the whipping cream need to whip or just pour to the chocolate?

Thanks

Lian

Hugbear said...

Hi Lian, no need to whip. Just pour in liquid form into the chocolate.

Anonymous said...

Hi
hugbear
Thank for the reply were make and tell you the out come.

Thanks a lot

Lian

Anonymous said...

hi there..

i am wondering whether i can exchange the whipping cream with evaporated milk?
thanks.

alison

Rachel said...

Hi Hug bear,
I tried half of the recipe but after steamng for 1.5 hr the centre of the cake is still wet. Then I let it cool in the tin and upon cooling the centre of cake collaspe. Could you please tell me what went wrong?

Tze Ee's Mum said...

Hi Hugbear,
Have not assessed your BLOG for sometime & was pleasantly surprised to see so many new uploaded recipes.
Thinking of making this steam choco cake. The recipe mentioned about keeping the butter mixture warm, but the beaten eggs are added to "slightly cold" mixture. Isn't it the same mixture? Should the mixture be cooled down?
Thks!
Will look forward to trying out more of your recipes.

Cheers,
Hwee Chin

Hugbear said...

Hwee Chin, I should state it as cool mixture instead of cold. Yes the same mixture. In fact I usually let the butter mixture cool down a little then add in eggs.

Tze Ee's Mum said...

Hi Hugbear,
Thks for your clarification.

Tried making the choco cake. Is indeed very yummy, esp after it's just steamed when it is still warm,soft & moist inside. Thks again for posting the recipe!

Look forward to trying other recipes on your BLOG.

Cheers,
Hwee Chin

Anonymous said...

Hi Hugbear

May I ask which brand of whipping cream do you use? Is it those found in the refrigerated section of NTUC or the canned ones in the baking section? Sorry I'm a bit confused when i see whipping cream in recipes? Hope you could please enlighten. Many thanks!

Hugbear said...

You can find it in the fridge section or the Nestle can also can be used. Brands like President or Bhulla's thichening cream or pouring cream can be used too. As long as the fat content is 35% and above, it will be ok to use. For me, I use Millac cream from Phoon Huat.

Anonymous said...

Hi Hugbear, thanks so much for your prompt reply! Greatly appreciate it! :)

Anonymous said...

Hi Hugbear,

Could you pls help me with this?
Is the portion for butter 250gm + 125gm = 375gm for full recipe?

If I use corn oil is it also 375gm?

Thanks,
Mei

Hugbear said...

Yes Mei, same amount if you are using oil.

Anonymous said...

pls can someone help me convert the 'Cup' to grams pls... i love to bake but i get so confused about the conversion. Thanks alot.

Anonymous said...

Dear Hugbear

I got doubt on this step:
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.

Question:
The steamer is it those Dim sum type of just using those we steam fish a metal type?

Hugbear said...

1 cup of sugar is roughly about 190g. 1 cup of flour is roughly about 125g to 130g.

Hugbear said...

It can be any type of steamer that is large enough to cover the baking tin during steaming. For me, I used my wok for steaming this.

Anonymous said...

Hi Hugbear, I would like to try the steam cake. However, is there something else that i can subtitute the evaporated milk with?

Rgds,
Angie

Anonymous said...

Hi Hugbear,
Do u think i can replace the evaporated milk with soya milk? I want to finish up the stock in my fridge..

I would know if Full cream milk or fresh milk work too?

Thanks.

Regards,
Waiyun

Anonymous said...

Thanks for the recipe! I'm trying out cakes for my son's first birthday on thursday and i stumbled on your blog by accident when searching for charsiew ;) Tried this choco cake, the marbled cheesecake and charsiew today, all v yummy! Headache now...hubby said the choco cake to cut into layers and put banana in between. Couldnt get any ripe ones, so will settle for strawberries instead. Do you know how to make the cream for between layers? Thinking of cream instead of ganache, so the choco taste will be balanced with other flavours.
Thanks for a wonderful blog and easy recipes!

Cheers,
Claire

homegirl said...

Hi Baking Mum,

For cooking chocolate, I am often confused between using:
Hershey Unsweetened/Semi-sweet /
Van Houten baking chocolate.

Pls advise which one is more apt for this recipe.

Thanks! :)

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