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No need oven nor mixer, just a hand whisk, mixing bowl & steamer! Very good recipe indeed, soft & moist :) I've adjusted the butter & sugar content for the cake & fudge, sweetness is just right!!
Ingredient - 150g unsalted butter
- 170g fine sugar
- 200ml evaporated milk
- 2 eggs, lightly beaten
- 125g plain flour
- 70g cocoa powder (I used Valrhona Brand)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla essence
Method
- Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted. Remove from heat.
- Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
- Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny).
- Heat up the steamer. Lined and grease a 7" baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
- Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.
- Cool the cake in pan before turning out for frosting.
CHOCOLATE FUDGE
Ingredients
- 35g cocoa powder, sifted
- 50gm corn flour, sifted
- 1 cup evaporated milk
- 2 egg yolks
- 175ml water
- 120g sugar
- 1 tsp vanilla extract
- 50g unsalted butter
Method
- Mix all ingredients well (except the butter. stir over double boiler at low heat till thickened. (takes abt 10mins to thicken)
- Add butter, turn off fire and stir till the butter melts.
- Spread the warm fudge over the cake to coat evenly.
- Chill the cake in the fridge before serving.
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24 comments:
Hi Peng,
You mentioned you adjust the sweetness. Is the recipe you gave according to your measurement already ?
Thinking of baking this for my father's birthday this weekend.
Ling
Ling, yes is adjusted :) i have linked the original recipe at the bottom, u can check it out also.
Hi Peng,
Your steamed choc cake looks REAL DELICIOUS!!!
For this kind of steamed cakes, can it hold fondant figures and layering? Thanks. :)
this chic fudge look good!! it's look better than "kueh Nge Gor"!!
Happy Birthday Peng.
Thanks for sharing the recipe.
Chia
hey the chocolate fudge looks good!!! yum yum
Hi all, this is one of the recipes which i dun mind making again & again ! :)
Happy Birthday Peng!!!
I tried this recipe before and it's really a keeper!
Yummy Yummy ....
But where can i get the Valrhona Cocoa Powder ??
Moon
Yummy Yummy ....
But where can i get the Valrhona Cocoa Powder in Singapore ??
Moon
Moon...valrhona cocoa is available at Sunlik located at seah street.
Hello Peng,
Just to ask a silly question x: Which brand of butter did you use? Is SCS butter unsalt or salt?
Thank alot[:
I tried this recipe as my FIRST CAKE yesterday. It was good and so easy to make ! I don't mind to make it from time to time too ^o^. Thanks a lot, Peng !!!
Hi Peng, my family loves this recipe. My parents said it's not too sweet so it's good for them.
I had a problem when making. My fudge did not thicken and I ended up throwing away quite a lot of liquid. Wondering what I did wrong...
1) How come for the cake you mentioned 200 ml evaporated milk but for the fudge you mentioned 1 cup? According to my measuring cup, it is the same?
2) How to do double boil? I used a bowl to cover a boiling pot and melted all the ingredients (except butter) in the bowl. Correct?
Thanks in advance!
Hi Grace,
did u cook the fudge long enough for it to thickens? rest in room temp a while before spreading over the cake. I do left with some fudge which I used to spread on cupcakes as topping :)
1) the amt of evaporate milk used is different for cake & fudge. 1 cup = 250ml
2) when double boiling make sure the water is in simmering stage & the bowl not touching the hot water.
Hope I clear ur queries :)
Hi Peng, thanks! Maybe I put wrong proportion. I will just try the fudge again tonight. How can I keep the fudge for re-use?
I cooked for very very long because it refused to thicken. Maybe my water boiling too furiously. Will take note
Hi Grace, cool completely n store in air-tight container then chill. The fudge will solidify after chilling, so u may need to 'reheat' using double boiling method to warm it slightly b4 spreading.
Hi Peng, so disappointed... my fudge didn't thicken again. I tried twice today and both times watery. There was some fudge on the side of the bowl but the majority of the bowl still watery after 15-20 mins. Do I need bigger fire? Not sure what is wrong...
My cakes turned out perfect though :) Not just want to get the fudge like yours then it will be perfect!
Hi Grace, oh dear! A few bloggers tried out this recipe and did not face such problem...do not use large fire as it will cause curdling. U use 2 egg yolks right? not 2 whole eggs hor? Does the fudge still watery after cooling down? You may like to reduce the milk to 200ml & water to 150ml for next attempt.
Hi Peng, yes, still watery... I put it on one of the cakes anyway and refrigerated it. Still yummy.
I used egg yolk only. And the 2nd time I tried the fire really gentle and confirm didn't over boil...
I don't think it is the brand of my ingredients right? I use NTUC corn flour, Marigold King of Kings full cream evaporated milk, Sunlik Valrhona chocolate
I will try with less liquid tonight...
Hi Grace...nothing wrong with brands of ingredients used. Good luck for ur next attempt!
hi peng~ i loved ur blog^^~ btw, i dun understand what this "Cover the top of the pan loosely with a piece of aluminum foil" means? is it cover the pan with the aluminium foil only & not with the pan cover rite?? is it just lay the aluminium foil on top of d pan & not need 2 stick it 2 d pan?? Thanks^^
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