Steamed Moist Chocolate Cake

Steamed Moist Chocolate Cake

True to its title, this steamed chocolate cake is very moist even after you keep it refrigerated.  Also, this is the first time this cake rises nicely.  Simple & easy to prepare using hand whisk.  Enjoy!


Recipe Source: Magic Steamed Kitchen by Alex Goh

Preparation: 10 minutes

Ingredients: 
A
250g castor sugar
½ tsp salt
1 tsp instant coffee powder
3 nos eggs
240g milk
160g vegetable oil
1 tsp vinegar

B270g plain flour
40g cocoa powder
2 tsps double action baking powder
1½ tsps sodium bicarbonate

Method

1. Mix A until well-blended.
2. Add in B, mix until well-incorporated.
3. Pour it into greased and lined 9-inch (22cm) round mould.
4. Steam for 75 minutes or test with skewer until it comes out clean.  Set aside to cool.
5. Cover the cake with ganache and top with white chocolate curls.

Ganache
150g whipping cream
300g chopped dark chocolate
40g butter

Method
Cook whipping cream until boil.  Add it into dark chocolate, stir until completely melts.  Add in butter, mix until well-combined.  Leave aside to cool and set for overnight.

Tips
If the ganache is too soft, you may cover the cake with ganache and keep it into refrigerator for half hour.  Remove the cake from refrigeratory and cover it with a thin layer of ganache again.  This will create a smooth ganache coating. 

Notes:

1. As you can see, instead of using round mould, I used 2 disposable aluminium tray (215 x 110 x 55mm).

1. I didn't put ganache as it may be too sweet for my liking.  If you want to save trouble of making your own ganache, chocolate spread can be used too.