Sunday 6 November 2016

S T E A M E D - C H O C O L A T E - C A K E

This cake requires no mixer nor oven. It is moist yet fluffy and one of my favourite steamed cakes. It was featured in a local daily several years back and I still have people asking me for it every now and then. It turned out to be quite popular on my youtube channel and it still has the highest number of hits today (although the number is tinny-tiny)

I like to use my 4.5" tin because of the height, and the petite size making it a perfect birthday cake for a small dinner. You can dress it up with chocolate ganache, chocolate sticks, strawberries or any other topping which you fancy. 

The recipe can be doubled for a 7" cake tin.

Makes 4 tiny servings for after dinners.


I n g r e d i e n t s

80 g  sugar
100 ml milk
1 tsp instant coffee (optional)
Pinch of salt

1 egg, lightly beaten with a fork
1/4 cup vegetable oil
1/4 tsp vanilla extract

55 g plain flour
30 g cocoa powder
3/4 tsp baking powder

M e t h o d

1 |  Line a 4.5" cake tin. Heat up the steamer

2 |  Combine sugar, milk, salt and instant coffee in a saucepan. Stir over low heat until sugar dissolves. Turn off the heat and leave to cool

3 | Add beaten egg, oil and vanilla extract into mixture (making sure this is done only when the mixture above is cool so you do not 'cook' the egg)

4 | Sift flour, cocoa and baking powder into a large mixing bowl. Pour liquid mixture in and whisk till well combined. Do not overwork the batter or the cake will turn out stiff. The batter should be runny

5 | Pour batter into prepared tin and loosely cover with a foil. Steam for 30-40 minutes over a low heat. The cake is ready when an inserted skewer comes out clean