Steam Moist Chocolate Cake

A forumer, Dralion, from Kitchen Capers shared this recipe and many whom tried gave thumbs up for this super duper moist cake. I'm not a chocolate fan but having itchy hands, I made this and my family likes it. I made it so often then until DH had enough of it. Think the last time I made this was for DD1's birthday last July.

This is the cake on it's own without any decoration or frostings. We usually eat it plain but today, I felt like having something different.

With a bunch of bananas ripening fast and kids won't be home till late, I sliced the cake into 3 layers and filled it up with sliced bananas and fresh cream. As usual, I couldn't do a nice frosting so I had to use chocolate ganache to cover up my flaws.

I started pouring 1/2 portion of the ganache and tilt the cake board slightly for the ganache to flow down. Then I scooped a tablespoon at a time and pour over the edges of the cake to cover the corners I've missed. I had wanted to cover the whole cake with chocolate ganache but I do not know how it's done so neatly. So I just left it as it is.

Yes, I've been stingy in my cream as I'm not a cream person. If someone offers me a cake with thick cream, I'll definitely scrape it away before indulging in the cake. And in order to get a thin cream layer, I had to slice the bananas really thin as well.

This is the non-dairy whipping cream I used for the frosting. I've yet to venture into dairy whippingcream :P

The original recipe yields a very huge cake. Recipe posted here is already halved (and modified as I've reduced sugar and cocoa powder), which is good for 8" or 9" cake pan. Remember to use good quality cocoa powder as this is truly a very delish cake. You don't want to ruin the cake with some low grade cocoa powder which leaves an aftertaste.

Steam moist chocolate cake
Ingredients
185g unsalted butter or corn/sunflower oil **
180g castor sugar (you may use up to 230g)
200ml evaporated milk (low fat or full cream)
2 eggs, lightly beaten
110g cake flour (you may use plain flour)
45g good quality unsweetened cocoa powder (you may use up to 60g cocoa powder)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract

Method

1. Heat up the steamer.
2. Lined and greased a 8 or 9 inch baking pan.
3. 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 leave to cool.
4. Add the beaten eggs into the evaporated milk mixture and stir till well mix.
5. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl.
6. Pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
7. Pour the batter into prepared pan, cover the top of the pan losely with a piece of aluminuim foil.
8. Steam over medium heat for 45 mins.
9. Cool the cake in pan before turning out for further decoration.

Notes
** If using corn oil simply mix all ingredients up and stir till well blended.