Steamed Chocolate Cake 蒸巧克力蛋糕

Have no oven but dying to try out your own chocolate cake?

Making a chocolate cake has never been easier. All the measurements are in cups!!!! (If you don't have a measurement cup, I have also painstakingly measured it out for you in grammage).

I have been dying to try out steaming a cake for the longest time. It does not disappoint. This is my maiden attempt. It came out so soft and moist. I will definitely be making more of this yummy steamed chocolate cake. The texture is fine and moist. The sweetness level is just right for me. The recipe that I used initially was very simple. It does not have vanilla extract nor does it have any detailed instruction like covering the cake while steaming. And it was definitely much sweeter. From that recipe, I have built myself this keeper steamed chocolate cake.

There are two things that can be improved further from this recipe. As you can see, my cake has a cracked top. It doesn't bother me that much as I turned it upside down before applying a layer of chocolate glaze. Secondly, the aroma. This is due to using oil instead of butter for the cake. You just don't get as much of that buttery fragrance and taste that comes with using pure butter. This can be easily rectified by replacing the cup of oil with melted butter.

All in all, I will definitely recommend this recipe to those who are looking for something simple and fail-proof. It requires minimal skills...and no oven too!  Double thumbs up!

Steamed Chocolate Cake 蒸巧克力蛋糕

Makes 1 9" round cake

Ingredients
A
1 cup condensed milk (300g)
1/2 cup sugar (110g)
1 cup cocoa powder (100g)
1 cup milk (210g)
1 cup oil (210g)
1/2 tsp salt

B
3/4 cup flour (100g)
1 tsp baking soda
1 tsp baking powder

C
3 large eggs
2 tsp vanilla extract


Cooking Instruction

1. Boil ingredient A in a pan stirring until all are combined. Remove from fire when bubbling and set aside to cool. Prepare steamer and put baking tin  in to preheat.

2. Sift ingredient B together. Beat ingredient C until combined.

3. Add in Ingredient C to mixture A.Stir until combined.

4. Lastly, add in B and gently fold in until batter has no more lumps.

5. Pour batter into the preheat baking pan, cover LOOSELY with aluminium foil (to prevent condensation from dropping into the cake), and steam in medium high heat for 45 mins or until the skewer comes out clean when tested.


Note:
1. Make sure there is enough water in your steamer for 45 mins use.
2. Make sure you have enough gas for 45 mins of cooking. 
3. Only open the cover when the cake is about to be done.

Looking for a good ganache recipe to pair with this cake?