Steamed Moist Chocolate Cake

Verdict of this cake by Jess of Bakericious which I fully agreed.

"The cake is not only moist and chocolaty but surprisingly soft. The rum gives a special fragrance to the cake, making it really delicious and yummy. The cake texture is so fine and lovely that you would not guess it is a steamed cake."

My hubby gave a Thumbs Up too for this nice, lovely cake. It is the best ever steamed chocolate that I have made. Since the cake by itself is so....nice, I omit the melted chocolate coating.

According to Jess, this cake can be served chilled or in room temperature. Like Jess, this cake has also changed my opinion about steamed cake which to me usually is a cake with coarse and sometimes tough texture, heavy and dense. However, this cake is the direct opposite. Moreover, it is a yummy and fuss free chocolate cake. Very true - really easy even for a novice cook to do.  I only need to use a saucepan and a mixing bowl to do the preparation. IT'S A KEEPER. 

My appreciation to Jess and Tin Tin for sharing this lovely, workable recipe. By the way, I saw this recipe sometime in 2010 in Tin Tin's blog Cooking Crave, copied it but haven't try until when I saw this again in Jess blog. Thank you.

This photos are actually the edges of the cake.  I have cut the edges to make it into a rectangular cake which I'll be giving to my mom.  Next time, I'll make another one using a round steaming tray for my family.

Visit this site for Its' Nutritional Facts [here]

Please visit Jess or Tin Tin's blog for the original ingredients.
For Cake Ingredients [slightly modified]
180 gm butter [I used 50/50 butter and corn oil]
180 gm castor sugar
200 ml low fat milk

1/2-1 tsp vanilla essence
2 eggs, slightly beaten with fork
100 gm plain flour [I used cake flour]
50 gm cocoa powder [good quality]
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp of rum [optional]

1. Sift flour, cocoa powder, baking powder and baking soda into a large mixing bowl.  Set aside.
2. Lightly beat eggs with a fork.  Set aside.
3. Combine butter, oil, sugar, vanilla essence and milk in a saucepan.   Stir over low heat just to dissolve the sugar and melt the butter.  Remove from fire and keep warm.  Stir in the rum if using.
4. Add in the beaten eggs into the slightly cold liquid mixture, stir to mix well.
5. Heat up the steamer [I used electric steamer - no need to preheat it].  Lined and greased a 8 inch round baking tray [I used the oval shape steaming tray of my electric steamer and lined it with cling wrap for easy removal of the cake].
6. Gradually pour the liquid mixture into the flour, using a hand whisk to stir till well to mix [cake batter should be runny like the batter for brownie].
7. Pour the batter into the tray, place in the steamer, cover the top of the tray loosely with a piece of foil.
8. Cover the steamer and steam over medium heat for 45 minutes or until the skewer comes out clean.
9. Cool the cake in the pan before removing to cool on the rack.
10. Slice cake to serve.  Cake can be served chilled or in room temperature. 

For Frosting [if using]*

100 gm chocolate, chopped into small pieces
25 gm milk

• Double boil the chocolate and milk until chocolate is melt.
• Pour onto the cake and chill the cake.

* As mentioned by Jess, this amount of chocolate ganache is insufficient to coat the whole cake, you need to increase the amount of chocolate if you want to frost the entire cake.

I'm submitting this post to Bake Along #60 - Theme - Chocolate Cakes hosted and organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids.

I'm also linking this post to Little Thumbs Up [May 2014 Event-Milk] organised by Zoe [Bake for Happy Kids] and Mui Mui [My Little Favourite DIY] and hosted by Tze [Awayofmind Bakery House].