Sunday, November 4, 2012

Steamed Moist Chocolate Cake (Aspiring Bakers #25)

 
I think this cake requires no introduction. It is the most blogged about steamed chocolate cake in blogosphere. Kudos to Yochana. I have bookmarked it for a long time but I only have the time to try it out recently.

This steamed chocolate moist cake turned out indeed to be very soft and moist and it was so addictive that my son kept reaching out for more. Within 30 min, both mother and son finished half the cake, about 75g butter and 85g sugar!

What is great about this recipe is that, it requires no cake-mixer, you just need to melt the butter + sugar + evap milk over the stove, add in the eggs and stir in the flour/cocoa mixture with a wooden spoon or rubber spatula. Ideal for people without an oven and cake-mixer. :)



[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

Original recipe from Yochana's blog, recipe halved and adapted to fit a 7-inch square pan

Ingredients
150g of unsalted melted butter or corn oil (reduced from 175g)
175g castor sugar (reduced from 1 cup which is 225g)
1/2 can evaporated milk, about 200ml
2 eggs, lightly beaten
1 cup plain flour, about 125g
1/2 cup cocoa powder, about 60g
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp vanilla essence

Method
1. Combine castor sugar, evaporated milk,vanilla essence and butter in a saucepan.

2. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.

3. Add the beaten eggs into the slightly cooled evaporated milk mixture and stir till well-mixed.

4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl then pour the egg mixture over the flour and stir till well-mixed. (cake batter should be runny).

5. Heat up the steamer (10 min in advance).

6. Line the base of a 7-inch square pan (or 8-inch round pan) with baking paper. Grease the base and the sides lightly with butter or oil.

7. Pour the batter into prepared cake pan, place the pan into the steamer and cover the top of the pan losely with a piece of aluminuim foil. (I forgot to cover it with aluminium foil)

8. Steam over medium heat for 45 min. (I steamed it for 55 min over medium-high heat, between 6 to 7 on my vitroceramic hob. A longer time was needed in my case since my steamer is quite small, after putting in the 7-inch square pan, there was very little room left for the steam to rise and cook the cake. In fact, when I checked the cake at 45 min, it was not quite ready yet.)

9. Cool the cake before turning out for further decoration.

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)


[Update on 26 May 2013]
One of my readers, Irene N from Singapore, has emailed me photos of this steamed moist chocolate cake steamed using her Midea Pressure Cooker (with multi-cooking function but no baking function). She used 3/4 of the original Yochana recipe, which was still bigger than the recipe on this page since I used only 1/2 of the original recipe, and it took 77 min in her pressure cooker. Thanks to Irene for helping me test out the recipe in a rice/pressure cooker! :)



For pictures of the rice cooker version, do check out this link:
http://everybodyeatswell.blogspot.be/2013/06/rcc-6-rice-cooker-moist-chocolate-cake.html

86 comments:

  1. I had bookmark this recipe for very long time! Still not taking action. It looks really soft. You remind me of this great recipe. Thanks!

    ReplyDelete
  2. OMG ! Looks tooooooooooo perfect.... Bookmarked... Glad to follow u....
    http://recipe-excavator.blogspot.com

    ReplyDelete
  3. Thanks so much for the recipe :) I baked it this morning and it tastes really soft.. kind of remind me of Lana cake :)

    ReplyDelete
    Replies
    1. Hi Baking Scientist,
      I suppose you meant you steamed it? Glad that you like it. :)

      Delete
    2. Oh yes, I steamed the cake hehe. It's the first time I steamed a cake! :)

      Delete
  4. Hi Miss B, can this recipe be done using the rice cooker method?

    This probably gonna be my 2nd project after succeeding on the banana cake :D

    ReplyDelete
  5. Hi Irene,
    I havent tried this yet in rice cooker, supposed to be my project for this year too! Nother sure whether it will be fully cooked within 1 hour, may take longer. I suggest you reduce the size to 3/4, and cook it for 1 hour, but check at 50 min.

    ReplyDelete
    Replies
    1. My concern will be, will the cake turns out to be too 'flat' if I reduced the qty? Since my rice cooker is a 10-cup cooker which is about 9-inch diameter.

      Delete
    2. Ok, try the full qty then since yours is a big one. Check at 1 hr to see if u need to cook longer. But no guarantee cos I have not tried it out yet :)

      Delete
    3. Simply looking forward to more No Cake Mixer No Oven, Rice Cooker steamed cakes recipes! ;)

      Delete
    4. Oh, I suggest you try my recent steamed horlicks cupcakes, that is also a no oven, no cake-mixer recipe. It's very nice. I used my steamer but you can try steaming a few cupcakes at a time in the rice cooker.

      Delete
    5. Kekeke thanks for the recommendation but I don't like Horlicks :P

      Delete
    6. Miss B, do you think I can omit the vanilla essence since I seldom do baking, will be wasteful jus to buy a btl n use only a teaspoon of it

      Delete
    7. Hi Irene,
      I won't omit it if I were you, else the choco taste gets too overpowering. Anyway I use the cheaper vanilla essence, not the extract, think it costs around 2 bucks in SG. Vanilla essence is used very often in many cakes, I am sure u will get to use it again, esp if u make this cake a 2nd or 3rd time. :)

      Delete
    8. Hmmm alright ...Thanks for the advice :)

      Delete
  6. Hi Miss B!

    I succeeded in getting this cake done in my rice cooker!
    Cooking time was 37 + 35 + 7 = 77 mins.

    Kitchen was filled with nice chocolatey smell :D

    ReplyDelete
    Replies
    1. Hi Irene,
      Thank you so much! I saw the fotos you emailed me, it's fantastic, looks very rich and moist!
      Did you use the full ingredients? I have yet to try this in rice cooker, I must try it asap!

      Delete
  7. Oh I used 3/4 of the original recipe.

    It's very rich indeed haha

    ReplyDelete
    Replies
    1. 3/4 of the recipe and it took 77 min in your pressure cooker? Ok noted. Thanks for saving me the trial and error! :)

      Delete
    2. To be specific , its 3/4 of Yochana's original recipe.
      & yup total of 77mins on pressure cooker, 2 full cooks & 1 fast cook

      Delete
    3. Your Midea pressure cooker, where did you buy it from? Seems like it can do wonders, even steaming cakes! Do you usually use it to cook rice or just to make soups?

      Delete
    4. Haha Mum brought it back from China but shud hv other brands available in SG , jus search for "Multi-functions Pressure Rice Cooker"

      Usual function is cook rice, sometimes mum will jus it to make soup w a separate pot provided :)

      & of cos thks to u, I found its new function too HAHAHA

      Delete
    5. Had brought the cake to office today and received thumbs up from colleagues and of cos fascinated by the fact that the cake was made from a rice cooker w/o any cake function. Haha

      Comments: 1. Not so sweet 2. Rich 3. Orr Lu Lu (Hahaha)

      Delete
    6. Haha, great that your colleagues like it! Is yours more "Orr Lu Lu" than mine, what kind of cocoa powder did you use? I used Van Houten cocoa powder.

      Delete
    7. I think more orr leh :P

      Same using Van Houten too hmmm

      Delete
    8. I did it! I just posted my rice cooker moist chocolate cake pictures here: http://everybodyeatswell.blogspot.be/2013/06/rcc-6-rice-cooker-moist-chocolate-cake.html :)

      Delete
    9. Hey hey sorry for the late reply ;P
      Was cuttin down on calories lately till I started experimenting on Pandan Puteri Ayu last week during the long break hehehe

      Good one on the rice cooker chocolate cake ;)

      Delete
  8. thanks for sharing this recipe. tried it using my rice cooker but seemed like cant cook very well... ended up using the steamer to steam it. wow the taste is very rich and the cake is moist. gonna try making it again

    ReplyDelete
    Replies
    1. Hi mushloom,
      Strange but I had no problems cooking it in a rice cooker, how long did you cook it, is your rice cooker the japanese microcomputer fuzzy logic type like mine? Anyway, glad that it still turned out well when you steamed it in a steamer. :)

      Delete
    2. hi hi

      yup i am using those japanese microcomp like cooker. after cooking 3 rounds the top part is still quite wet. not sure if this should be the case. so i just took it out and steamed it for awhile :)

      Delete
    3. oh, every rice cooker is different, maybe yours will take a longer time. If I remember correctly, I think I used the same quantity of ingredients and I cooked it for about 1 hour in my rice cooker, mine is has a 5.5 cup capacity. No, the top part should not be wet, you can refer to my pictures in http://everybodyeatswell.blogspot.be/2013/06/rcc-6-rice-cooker-moist-chocolate-cake.html.

      But I am still glad that you managed to get it to work by steaming it in the end. This was originally meant to be steamed in a steamer by the way. :)

      Delete
  9. hi. instead of castor sugar, can we use a regular sugar for this?

    ReplyDelete
    Replies
    1. Hi Vanessa,
      Yes of course you can. Actually castor sugar is "regular sugar" to me, as opposed to fine sugar or extra-fine sugar. :)

      Delete
  10. Comment from Jaylene Chuah on my FB page on 1 Sep 2013:
    Jaylene Chuah - Cake I did today!! My husband n kids loves it.. Me too... Soft n moist.. A cake which I'll definitely continue to do.. Thks

    ReplyDelete
  11. HI, do you have any eggless recipe?
    Can we just dun put the egg for this moist chocalate cake as my son has egg alergy.

    ReplyDelete
    Replies
    1. Pls leave your name behind, I do not answer anonymous persons.

      Delete
    2. Sorry forgot to put my name here. I am doreen~pls help to advise~I did used the recipe and do 1 before~is yummy~my mum love it too even is my first cook cake~

      Delete
    3. Hi Doreen,
      No, this cake requires eggs, I have not tried leaving out the eggs. I do have one or two eggless recipes, but they are not steamed cakes, for eg the 15 min chocolate cake, found under may 2010 archives.

      Delete
    4. Found this on internet - http://www.foodsubs.com/Eggs.html. I have never tried this before, so I can't guarantee anything, you have to try at your risk. I suspect the taste maybe affected too. Hope it helps.

      Delete
  12. Hi Ms B, its a Great Success for a 1st time baker .I steamed a 9 inch(55min) in a square pan ,simultaneously 7 inch in a rice cooker.All turned out superbly well.Its just like the Lana cake I always yearn for
    Thanks for sharing the recipe :)

    ReplyDelete
    Replies
    1. Hi Shoann,
      Great to hear that this turned out well for you both in the steamer and in the rice cooker. This is my favourite cake too, it's so easy to make.

      Delete
  13. hi i have a rice cooker with the bake function. how long do i have to bake it for then?

    ReplyDelete
    Replies
    1. Hi Eleen,
      To be honest, I am not an expert on rice cookers, and I do not own one with baking function. Moreover, you didn't state the brand, model and capacity of your rice cooker.

      Based on feedback from other readers, i have read that it may take as short as 45 min. Again, this depends on the brand, model and capacity. Why don't you try and let me know. Just press the baking function, sit back and wait, and check at 45 min. If it's not cooked yet, press the button again till 1 hour is up.

      And don't forget to feedback on your experience. Happy rice cooker baking!

      Delete
  14. Hello Miss B! :)

    I would just like to share that I tried this recipe a few weeks back, and it was a GREAT success! :) its my first time steaming cakes and I must admit, im hooked!
    I really like how simple the ingredients are (so that I dont have to buy much stuff), and how soft the cake is!
    I offered it to a few people and they all said it tasted great. I myself like this cake so much that I made the cake again next day to share with my bf. Thanks for the recipe!

    ReplyDelete
    Replies
    1. Thanks for your compliments, shermaine. Glad that you like it so much.
      Have you tried it in a rice cooker, it works pretty well too ! :)

      Delete
    2. i havent tried it in a rice cooker yet cause steaming seems much more convenient. haha. is there any difference in the taste/texture if we steam it rather than use a rice cooker?

      *ps: I just steamed another batch two days back! heheh.

      Delete
    3. Hi Shermaine,

      The rice cooker version is as good as the steamer version, no difference whatsoever in texture, just look at the various pictures posted under the link for the rice cooker version. Try it and you will know! :)

      Actually cooking in a rice cooker is more convenient as the washing up is easier.

      Delete
  15. Hello Ms B, Mary Morris here. Just tried your choc cake recipe in rice cooker. Ole Khind, 5.5 capacity. Used brown sugar as din have castor sugar. Not too sweet which is okay by me. Like the banana cake, started off in rice cooker for 10 mins, off to warm for 5 mins, then cook for 3 mins, and again off to warm for 5 mins. Pressed cook about 6 times in 1 hour, time it took to cook. Turned out well. Much thanks to Aunty Yochana from whom the recipe came, and you my dear for adapting it for the rice cooker.

    ReplyDelete
    Replies
    1. Hi Mary,
      Glad that it turned out well for you, thanks for your kind comments. :)

      Delete
    2. Hello Mary,
      You asked if I have a steamed fruit cake recipe, I just made a Xmas fruit cake using my rice cooker. Check it out http://everybodyeatswell.blogspot.be/2013/12/easy-christmas-fruit-cake-in-3-ways.html :)

      Delete
  16. Hi ms b, if i do not have measuring cups to measure the powder etc, can use bottle with measurements instead?

    ReplyDelete
    Replies
    1. Hi xy,
      I actually don't often use measuring cups for baking, i use a measuring scale. You cannot use bottles to measure, that will not be accurate. If you don't have a measuring scale, you should at least use standard measuring cups.

      Delete
  17. Well hello! I'm so glad I stumbled upon this recipe, it looks really simple and will definitely be on my to-try list! I do wonder if I can use anything as a substitute for evaporated milk? I don't think it's easy to find here where I live. Hope you can help me with this!

    ReplyDelete
    Replies
    1. Hi Noah,
      Evaporated milk is fresh milk that has 60% of its water content removed, according to wikipedia. Here is what I googled, I haven't tried this method though, hope it works.

      To produce 1 cup of evaporated milk, take 2.25 cups of regular milk and simmer it down until it becomes 1 cup.

      Delete
  18. Hi Miss B,

    I made this yesterday and it turned out wonderfully. I have a 10 cup tefal rice cooker with cake function so I made the full amount as per yochana's but with reduced sugar and butter as per yours. Wonderful!! Pressed the cake function three times. It's very moist and lovely. However, I'm thinking of reducing the butter a little bit more as it's a bit oily but yummy nonetheless.

    ReplyDelete
  19. Hi Miss B,

    Wonderful! This is the second recipe from you rc cakes- made banana cake and it turned out great. This choc cake recipe is excellent. Made the full recipe as per Yochana's as I have a 10 cup tefal rice cooker with cake function. I used your proportionally reduced sugar and butter and it tasted good. Might reduce the butter a bit more as it's slightly oily ( and worried about piling on calories as I can't resist the cake!)
    Thanks for introducing me to rc 'baking'. Told mom and aunts whom have all asked for recipe.
    Liza

    ReplyDelete
    Replies
    1. Hi Liza,
      Thanks for trying out this recipe. If you are afraid of high cholesterol, you can always substitute the butter with corn oil. For your info, I recently made a super moist chocolate banana cake (RCC #13) based on this recipe, have you seen it? You can also check out our Rice Cooker Challenge #1 Roundup for the latest recipes, there are 15 new recipes in total. Also we are doing a Rice Cooker Challenge #2 this month to challenge ourselves to make rice cooker cakes and breads, so stay tuned. :)

      Thanks for introducing my blog to your family, you can ask them to click like on my FB page to get instant updates of new cakes. :)

      Delete
  20. can i use self raising flour instead of plain flour for this recipe?

    ReplyDelete
    Replies
    1. Hi Jamie,
      Yes you can, just omit the baking powder since SR flour contains baking powder.

      Delete
    2. thanks...looking forward to try the recipe...

      Delete
  21. can i omit the baking soda as well?

    ReplyDelete
    Replies
    1. Try not to, otherwise your cake will be very dense. You can always buy and keep the baking soda for use in other recipes, my other rice cooker cakes also use baking soda, so it won't be a waste.

      Delete
  22. Hi, can I keep the cake till the next day if I cant finish whole cake?

    ReplyDelete
  23. Hi Miss B,

    How do I store the cake if I cant finish on the day I made the cake?
    Can I keep in the fridge and di have to heat up again?

    ReplyDelete
    Replies
    1. Hi Adeline,
      I left it at room temp (20C) for 2 to 3 days without problems, it actually tastes better on 2nd day. You can put it in fridge if you wish. In both cases, you should wrap tightly in clingwrap or store in airtight container to prevent the cake from losing moisture.

      Delete
  24. Hi Miss B,

    I would like to ask 1 more qns.
    My panasonic microcomputer rice cooker has 6 buttons. 1. White rice, 2.brown rice, 3.porridge/soup, 4.quick cook/steam, 5. Keep warm and 6.off. Can i use the white rice button to make the cake? I tried using quick cook/steam but it goes to keep warm every 10 mins and 2 hrs later the cake is still wet.

    ReplyDelete
    Replies
    1. Thank you very much Miss B. I will try out tomorrow.

      Delete
    2. Hi Miss B,

      I tried making the steamed moist chocolate banana cake using the same amount of ingredient as yours today. I use the white rice function, 1st time 30mins, then it goes to keep warm after that 10 mins and keep warm again and i repeat thia process for almost 120mins. I put in the toothpick and it still comes out with alittle chocolate residue. Should it be like that? The top is not wet and when i flip the cake over its hard. My friends and i ate the cake and it taste alright except that the outer part is hard. Should it be this way? Or is it my rice cooker cannot use for baking?

      Delete
    3. It should not be like that. You should press cancel and press cook again each time, Panasonic is good brand, you should be able to make a good cake out of it, it should not take so long. What model is yours?? Can you go to the banana cake post and read through the comments, I think there are a few folks who have made it successfully using Panasonic.

      Delete
    4. Miss B,

      My rice cooker model is Panasonic SR-DF181 . 10 cup rice cooker

      Delete
    5. What is the quantity of ingredients you used? Did you follow the exact quantity, or did you double the recipe?

      Delete
    6. I follow exactly the same amount as urs.

      Delete
    7. Hi Adeline,
      I have helped you ask around on FB last week but so far nobody has replied. Then I remember someone sending me pictures of her banana cake which I have yet to upload to my FB album.
      Can you click on this link, there is a lady who used exactly the same Panasonic SR-DF181 rice cooker as you, and she succeeded in baking the banana cake in 1 hr 10 min. Just for your info.

      Delete
    8. Next time, try flipping your cake upside down after 1 hr, or as soon as you see that the top is no longer wet and wobbly, then it will not take so long for your cake.

      Delete
    9. Hi Adeline,
      The lady whom I mentioned, who has the same rice cooker (Panasonic SR-DF181) as you, has kindly agreed to help test the cake out in her rice cooker. She faced the same problem as you, although she has succeeded in making the RCC #4 banana cake in her rice cooker earlier. Here is her msg

      She said "after 1.5 hrs of cooking, the batter was still a bit runny at the centre. I couldn't even flip it. Throughout the cooking process, I opened the lid 3 times to check for doneness. But to my dismay, it wasn't . So I decided to let it stay 'Keep Warm' after the initial 1.5 hr and went out to fetch my son back from kindy. When I came back half hr later around 12noon, the top was still wet. It achieved a more like Choc Lava cake instead.. I didnt continue and took it out. When cooled, the texture was soft I just scooped using spoon. To conclude based on my rice cooker model, it is not suitable to make this recipe. It could be this rc model cooks at a very low temperature and takes longer time. I think it is good for a more densed batter instead of the runny type. I will use the steamer for this recipe in future."

      Delete
  25. I used a Zojirushi Neuro Fuzzy rice cooker on the white rice setting and then the brown rice setting and it cooked perfectly. If you get a "hot" error between cycles, just lift the insert and blow on the element and you are good to go. I am going to see if the brown rice cycle works by itself. Thanks for a wonderful recipe. Also, adding 1 TB of cinnamon and 1/8 t of ground chipotle powder will turn it into a kick-ass Mexican hot chocolate cake.

    ReplyDelete
  26. Hi
    I would love to try this cake.. Pls tell me what I can use in place of evaporated milk which is not available in India

    ReplyDelete
    Replies
    1. Hi Mahek,
      You can replace with same amount of light or heavy whipping cream, or same amount of table cream, or same amount of half and half, acccording to Joy of Baking.
      http://www.joyofbaking.com/IngredientSubstitution.html

      Delete
  27. Hi! I do not have coca powderCan i use milo milk powder or dark chocolate bars instead? If can, what should be the ratio? Thank u!! :)

    ReplyDelete
    Replies
    1. Hi,
      Yes you can substitute with Milo powder, but cocoa powder will be better. I have not tried with melted dark chocolate, so I cannot advise you on that.

      Delete

Hi,
Thank you for dropping by my blog and taking the time to comment. All feedback and comments are greatly appreciated. Please leave your name (real or nick) if you would like me to answer a recipe question, otherwise all. anonymous questions and comments will be strictly ignored. Anonymity is one of my pet peeves. And any spam or links to adverts will be deleted. Thank you and have a nice day!

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