Friday, July 31, 2009

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.

31 comments:

Anonymous said...

Hi Blessed Homemaker,
I would love to try this out.
May I know where to buy the non dairy whipping cream?
Thanks.

Blessed Homemaker said...

Hi Anonymous,
I bought this from Sun Lik but you can always use any other brands of whipping cream.

The Little Teochew said...

Oh, adding banana is a great idea!

DG said...

Hi Blessed Homemaker,

Your banana chocolate cake really looks delicious.

tracieMoo said...

wow. the chocolate ganache falling all over the cake make it looks so tempting. nice one =)

I do scrape off the cream from the cakes when I eat them too. guess we're not such cream fans.. haha..

Anonymous said...

hey, must you cool t he mixture before adding in the eggs?

Anonymous said...

Hi, do you mind uploading the recipe for the cream used too. Im quite a noob, butwould really like to try, your cake looks too good!

Blessed Homemaker said...

Hi Anonymous,
Yes, cool the mixture to room temperature first, else you'll end up with cooked egg custard.

Give me some time to update the recipe for the cream and chocolate ganache, been busy lately.

Anonymous said...

hello!!

thanks for sharing the recipe! tried the steam moist chocolate cake and loved it!! going to try your other recipes soon..i hope. thanks for sharing your enthusiasm!!

cheers, twinklestars

Blessed Homemaker said...

twinklestars,
Thanks for dropping by. Glad to know you love this cake. Do let me know when you try out myother recipes :)

Ean said...

yes can share the recipe for the cream?

Blessed Homemaker said...

Hi Ean, the recipes are posted here

http://blessedhomemaker.blogspot.com/2009/08/chocolate-frosting-and-ganache.html

http://blessedhomemaker.blogspot.com/2009/09/steamed-chocolate-cake-ii.html

Ean said...

can i know why there is cream filling and ganache? from your photo, can you describe for me? sorry for the funny question, i very looking forward to try this recipe soon..yipee...my family going to crazy for this..thankss...

Blessed Homemaker said...

You don't have to frost the cake if you don't want to but with the chocolate ganache, it makes the cake even tastier. Of course, you can always eat it plain ;-)

Ean said...

Ganache is the one dark chocolate colour and you pour from the top?

The cream filling is the one in between the cake which filled with chocolate?

I want to try this recipe..chocolate + banana, is so superb!..and futhermore it is the steam one.

Blessed Homemaker said...

Yes, you've got it right ;-)

Anonymous said...

Hi,

roughly how long do you chill the cake with the frosting before pouring the ganache?

Must the ganache be cooled to room temperature before being poured over the cake? Thanks.

regds,
christine

Blessed Homemaker said...

Hi Christine,
As long as the frosting is hardened, you can pour the slightly cooled ganache over it.

Anonymous said...

Hi,

Very interesting recipe'. This may sound silly, but by 'evaporated milk' do you mean milk powder or normal milk?

Cheers,
Abhaya

Blessed Homemaker said...

The evaporated milk I used is in liquid form. I've made this using UHT milk, no problem at all.

Simonne said...

Hi Blessed Homemaker,
So u substitute evaporated milk with UHT milk ?
Thanks

Blessed Homemaker said...

Yes, I've made this with evaporated and UHT/fresh milk, no problem at all.

DG said...

Finally I try this recipe. The cake taste is nice, soft & moist. However, I found mine, the texture is a bit compact, seems that yours one looks fluffy. Btw, I steamed into 3 small bowl of rice, and one of them cracked like fatt koh. :D

Vivian said...

i tried to make this cake. the cake is fine. just the filling is a bit diluted so i had difficulty to spread it evenly. keep on dripping down and make the frosting very thin, then. As for the whipped cream; whipped until stiff stage, right? but the moment i pour the chocolate, its becomes very runny. is this correct?

Blessed Homemaker said...

Vivian,
I don't quite understand the difference between your filling and whipped cream. I used the same for both ie dairy cream whipped to stiff.

Anyway, I suspect you didn't whip the cream to stiff peak stage. And after frosting the cake, chill it in the fridge before pouring the chocolate ganache.

Simonne said...

I made this cake b4, its very nice.
but this round my ckae turn hard! and the oil pile up on top.
I wonder would it due to :
cold milk
no baking soda
no baking powder

Pls enlighten me
Thanks!

Irene said...

I finilly tried this & it's GREAT! TQ!

Ling said...

Hi hi,

Could you advise on how to get rid of the lumps when the wet and dry ingredients are mixed? I always end up with so many lumps and couldn't remove all of them. Sigh.

Thanks.

Blessed Homemaker said...

Ling,
Could it be you didn't mix them evenly?

Anonymous said...

I get many holes in my cake but overall taste is good. Kk

Anonymous said...

look good will try on ot.....