This cake was made for N's birthday today and as always most times I end up making a chocolate cake. This is a steamed chocolate cake that I got from San's Blessed Moments.
Chocolate has always been a favourite in this house with everyone and also because ~
" Every time I hear that dirty word exercise I wash my mouth out with chocolate." Unknown
This was a moist and chocolatey cake with the perfect amount of sweetness ...meaning not too sweet at all. I covered it with fresh whipped cream because ...
I had taken out the butter from the fridge, looked at it then put it back in.
Since we had only cut the cake this evening I could not take a photo of a sliced piece. I hope to take a picture tomorrow. Do take note of the word "hope" though.
200 gm sugar
200 ml evaporated milk
180 gm butter
100 gm plain flour
50 gm cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
Butter and line an 8 inch pan with greaseproof paper. Prepare the steamer and let the steamer heat and come to a boil while you make the cake.
In a medium pot simmer over low heat the sugar, milk and butter until the butter has melted. Let cool until almost cool then beat in the eggs. I used a whisk.
Sift the flour , cocoa, baking powder and baking soda into a bowl. Pour the butter/milk/egg mixture into the flour mixture and mix well. I used the whisk again to do this. I find that a whisk mixes the dry and wet ingredients faster and better than a wooden spoon would.
Pour mixture into the cake pan and when the steamer water is on a rolling boil place the cake pan into the steamer. Steam for about 45 mins . I divided the mixture into two 8 inch pans and steamed each for 30 minutes.
the cake is done when it feels firm when gently pressed in the centre. Let cool before turning out.
It is quite difficult to over bake a cake that is being steamed. Steamed cakes are moist and does not dry out while being steamed.
I had used a bamboo steamer and the one challenge I often encounter with a bamboo steamer (placed over a wok) is to have the cake pan level and not dipping more to one side. But often the cake comes out thinner on one side and thicker on the other because of the imbalance. I would have used a pan rather than a wok if I had one large enough to accommodate the bamboo steamer.