Looking for moist chocolate cake

Steam moist chocolate cake

1 1/2 bar of butter (250 gm + 125 gm) OR Corn Oil ** (please weigh the corn oil !)
2 cups of CASTOR sugar
1 can of Full Cream Evaporated Milk
4 Eggs (M),lightly beaten with a folk
2 cups of Plain flour
1 cup of Cocoa powder (Dutch procesed or Important cocoa powder* )
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla Extract or 1 1/2 tsp fragrant Vanilla essence

*** this recipe can be halve easily ***

Method:
Combine castor sugar,Evaporated milk,vanilla extract or essence and butter in a saucepan.

Stir over low heat until sugar is dissolved and butter is melted,off fire and
keep warm.

Heat up your steamer at medium high heat.
Lined and greased a 9 1/2 or 10 inches deep/tall baking pan.

Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.

Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be a bit runny).

Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan losely with a piece of aluminuim foil.
Steam over medium high heat for 1 1/2 hour (40 to 45 mins for 1/2 recipe) or firm in the middle and spring back when you touch it.

For cupcake steam for about 25 mins (cover the pan losely with foil)

Cold the cake in pan before turning out for further decoration.

Notes :
* BWY sell Important cocoa powder
** Your cake will be more moist if you use corn oil !!! , combine castor sugar,Evaporated milk,vanilla extract or essence in a saucepan. Stir till sugar dissolved then pour in the corn oil,keep aside till needed.


You can never go wrong if you follow this recipe good !


Jo ,
HOW ARE YOU ????
The amount of sugar used in this recipe make the cake really moist , for my personal tastebud this cake isn't very sweet...just nice for me lah.

cindytan,
You can used those aluminium cupcakes mould if you r steamer is too small. As for the Wilton silicone cups.....lightly brush the cups with oil.

Hi Anita,
Welcome to this forum. Members here like your recipe. In fact, I am steaming this chocolate cake now. Another 30 mins to go I suppose the above recipe is the same as the one you shared on Cuisine Asia, but just being scaled up right? Thanks again for sharing the recipe.

Jo wrote:Hi Anita,
Welcome to this forum. Members here like your recipe. In fact, I am steaming this chocolate cake now. Another 30 mins to go I suppose the above recipe is the same as the one you shared on Cuisine Asia, but just being scaled up right? Thanks again for sharing the recipe.

I hope you like this cake, for this recipe i prefer to use corn oil then butter,my cake turn out very moist.

Hey Anita, Take this opportunity to wish you a early Birthday wish..Have a superb celebration..
Cheers!
Cindy

cindytan wrote:Hey Anita, Take this opportunity to wish you a early Birthday wish..Have a superb celebration..
Cheers!
Cindy

Thank you Cindy You are very sweet

hi anita...

can i use olive oil instead of corn oil?

hugz

sharanspice wrote:hi anita...

can i use olive oil instead of corn oil?

hugz

Use only corn oil !

Olive oil is too heavy for this cake

I made this 2 nights ago. It was fantastic. Hubby and little Jeriel couldn't stop eating, even though the cake was still steaming hot. I did cut down the sugar to 180g and guess I will cut down further to 170g (30%) the next round I make this.

Yours seemed perfect, mine cracked in the middle after the steaming process.
Cindy

cindy, I guess your fire was too 'powderful' that it gave the cake too quick rise resulted in cracking. I steamed in a not-too-perfect-shape wok where some steam could escape at the sides of the lid. I must say that my stove fire wasn't that strong too after nearly 10 years (including by previous owner).

Just did mine awhile ago and it crack on the top, maybe I did not lower down the fire. It was on high. I use imported cocoa from Yummies and mine looks very dark in colour. Hubby and children love it so much, said it is very moist...even put some ice-cream on top. Did cut down the sugar to 180gm. Just nice without the fudge, maybe will cut down to 170gm if with fudge. If using the corn oil then the measurement is 375gm rite?

Thanks so much for the recipe, Anita and Gina.

Anita, wish you an earlier birthday and may the day be fill with love and happiness.

Ida wrote:Hello everyone... is this cake able to withstand fondant decoration? TIA!

Hi Ida, guess it is soft for fondant especially the first day. I just finished the last piece, after 2 days. Although it was firmer but the internal is still moist and nice

Hi there! Can anyone tell me where to buy Dutch processed cocoa. And what brand should I look for??

Ally

Alright, science lesson now

Pure cocoa powder is acidic and so it needs an alkaline agent to react in order to do the leavening job in cakes. So, normal cocoa powder needs baking soda, which is alkaline to react in a recipe. As for Dutch-processed cocoa powder, alkali is added into it during processing and hence it is neutral so baking soda won't help. In this case, baking powder which is self-reactive when moistened is needed in recipe which calls for Dutch-process cocoa powder. So the above recipe has got baking soda (if you choose to use normal cocoa powder) and also baking powder (when Dutch-processed is used), so you are safe no matter which cocoa powder you are using. Scientifically speaking, baking soda can be omitted if you are using Dutch-processed

I was using Van Houten 100% cocoa powder with 20% cocoa butter. It was great, with a little of bittery taste. So Ally, can you make this recipe since there are eggs in? Prohibit your son from taking loh