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. :)

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 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. :)