So I've been trying to find a good chocolate cake recipe, and this won me over! I found it all over the internet as many people have blogged about it. I have no idea who is the original owner of the recipe, but whoever you are, thank you!
The cake produces a light and fluffy cake when fresh and it's not too sweet. It's just right for someone who wants to savour the taste of chocolate cake but doesn't like sweet things.
Ingredients
Cake
- 180g butter (can be replaced with sunflower oil of the same amount)
- 200g caster sugar (for less sweet, 180g will do)
- 200g full cream evaporated milk
- 2 eggs, slightly beaten with fork. Don't overbeat it!
- 100g plain flour
- 50g cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract or 1 tsp vanilla essence
Frosting
- 100g chocolate, chopped into small pieces
- 25g milk or evaporated milk, and more to tweak consistency to your liking
- Optional: a teaspoon of butter
Directions for cake
- In a saucepan, combine caster sugar, evaporated milk, vanilla extract/essence and butter. Stir on low heat until butter has melted and the sugar has completely dissolved. Take it off the fire and let it cool.
- Add the eggs into the saucepan, making sure the mixture has cooled before adding it in. You don't want to cook the eggs. Stir until mixed well.
- Sift the flour, cocoa powder, baking soda and baking powder in a large mixing bowl. Pour the egg-milk mixture over the flour and stir well till mixed, taking care as to not overmix it or work the flour as the cake might be tough if done so. The cake batter should be runny, don't worry. It will cook and firm up in the steamer.
- Heat up the steamer.
- Lined and grease (These two steps are very important! Your cake will definitely stick to the sides if you don't. Trust me.) a 8" or 9" round baking pan. But I don't follow rules and used a 8" square pan instead. Don't make my mistake as it came a little too low. Please use a 6" instead.
- Pour the batter into the pan and place the pan into the steamer. Cover the top of the pan loosely with aluminum foil.
- Cover the steamer and steam over medium heat for 45 mins, or until skewer/toothpick came out clean.
- Cool the cake in the pan over a wire rack before attempting to remove it. The cake should pull away from the sides as it cools.
Directions for frosting
- Double boil the chocolate and milk until chocolate has melted completely. Add more milk/evaporated milk if you want the frosting to be runnier.
- Optional: Add some butter to give the chocolate a nice sheen.
- Pour onto the cake, using a spatula or the back of a spoon to spread it evenly. Chill the cake to cool down the frosting.
Comments