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Monday, May 25, 2009

Steamed Moist Chocolate Cake

Happy Birthday To Me...
Happy Birthday To Me...
Happy Birthday Happy Birthday...
Happy Birthday To Me!

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

  1. 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.
  2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
  3. 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).
  4. 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.
  5. 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.
  6. 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

  1. Mix all ingredients well (except the butter. stir over double boiler at low heat till thickened. (takes abt 10mins to thicken)
  2. Add butter, turn off fire and stir till the butter melts.
  3. Spread the warm fudge over the cake to coat evenly.
  4. Chill the cake in the fridge before serving.
Recipe modified from cuisine asia
at

69 comments:

  1. AnonymousMay 25, 2009 at 1:58 PM

    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

    ReplyDelete
  2. PengMay 25, 2009 at 1:59 PM

    Ling, yes is adjusted :) i have linked the original recipe at the bottom, u can check it out also.

    ReplyDelete
  3. JustinaMay 25, 2009 at 3:02 PM

    Hi Peng,

    Your steamed choc cake looks REAL DELICIOUS!!!
    For this kind of steamed cakes, can it hold fondant figures and layering? Thanks. :)

    ReplyDelete
  4. Beachlover's KitchenMay 25, 2009 at 4:08 PM

    this chic fudge look good!! it's look better than "kueh Nge Gor"!!

    ReplyDelete
  5. AnonymousMay 25, 2009 at 4:57 PM

    Happy Birthday Peng.

    Thanks for sharing the recipe.

    Chia

    ReplyDelete
  6. Denise ^ ChickyEGGMay 25, 2009 at 5:16 PM

    hey the chocolate fudge looks good!!! yum yum

    ReplyDelete
  7. PengMay 25, 2009 at 5:57 PM

    Hi all, this is one of the recipes which i dun mind making again & again ! :)

    ReplyDelete
  8. FATMUMMay 25, 2009 at 10:36 PM

    Happy Birthday Peng!!!

    ReplyDelete
  9. quizzineMay 25, 2009 at 11:28 PM

    I tried this recipe before and it's really a keeper!

    ReplyDelete
  10. AnonymousMay 30, 2009 at 9:55 PM

    Yummy Yummy ....

    But where can i get the Valrhona Cocoa Powder ??

    Moon

    ReplyDelete
  11. AnonymousMay 30, 2009 at 9:56 PM

    Yummy Yummy ....

    But where can i get the Valrhona Cocoa Powder in Singapore ??

    Moon

    ReplyDelete
  12. PengJune 1, 2009 at 11:44 AM

    Moon...valrhona cocoa is available at Sunlik located at seah street.

    ReplyDelete
  13. AnonymousJune 16, 2009 at 11:19 PM

    Hello Peng,
    Just to ask a silly question x: Which brand of butter did you use? Is SCS butter unsalt or salt?
    Thank alot[:

    ReplyDelete
  14. chumpmanJuly 12, 2009 at 8:30 AM

    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 !!!

    ReplyDelete
  15. UnknownSeptember 14, 2009 at 2:26 AM

    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!

    ReplyDelete
  16. PengSeptember 14, 2009 at 11:33 AM

    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 :)

    ReplyDelete
  17. UnknownSeptember 14, 2009 at 12:14 PM

    This comment has been removed by the author.

    ReplyDelete
  18. UnknownSeptember 14, 2009 at 12:15 PM

    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

    ReplyDelete
  19. PengSeptember 14, 2009 at 3:49 PM

    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.

    ReplyDelete
  20. UnknownSeptember 14, 2009 at 11:43 PM

    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!

    ReplyDelete
  21. PengSeptember 15, 2009 at 12:10 PM

    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.

    ReplyDelete
  22. UnknownSeptember 15, 2009 at 12:17 PM

    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...

    ReplyDelete
  23. PengSeptember 15, 2009 at 12:31 PM

    Hi Grace...nothing wrong with brands of ingredients used. Good luck for ur next attempt!

    ReplyDelete
  24. AnonymousDecember 15, 2009 at 10:31 AM

    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^^

    ReplyDelete
  25. CelesJanuary 22, 2010 at 7:37 AM

    i really love chocolate!! specially dark chocolate. im really excited when i found this as i dont have an oven at home.

    anyway, i faces the same problem as gace, my fudge turn out watery, however the bottom of my double boil get a little harder. nevertheless, i still went ahead to refridge it last night. and this morning was still watery. :(

    was wondering if the fire was too small. cos the water was boiling. its hot thou.

    by the way i use a measurement cup, and 1 cup of milk = 225ml, not 250ml.

    ReplyDelete
  26. SueJanuary 22, 2010 at 11:44 PM

    Hi Peng
    Thanks a lot for the great recipe. I just made one today and it was sucessful. However, I am not good at spreading the chocolate fudge on the cake. How can I keep a layer on the side? When I did it, it'll flow to the base and it was pretty messy!
    By the way, have you tried using low fat eveporated milk? I'm wondering will a low fat evaporated milk will affect the texture.

    ReplyDelete
  27. wenzhenApril 2, 2010 at 11:02 AM

    Can i use the salted butter to substitute the unsalted butter???

    ReplyDelete
  28. yenlingMay 25, 2010 at 10:11 PM

    thx alot for d great recipe!!

    but my choc fudge faced d same prob..its too watery.. i reduce d water n i need to add 4bsp corn flour~ mayb my corn flour is not good??

    ReplyDelete
  29. PengMay 26, 2010 at 7:08 PM

    wenzhen..salted butter may affect the taste of the cake cos u could not control the amt of salt added.

    nyl...maybe the fudge not cooked long enough?

    ReplyDelete
  30. yenlingMay 27, 2010 at 5:02 PM

    i did d choc cake n fudge again today~ ts time i reduce d water by 1/2 cup, turns out to be too sticky =(

    can u teach me how to make sure d fudge is smooth, coz mine got bubbles n lumps =(

    i cook it for more than 10min.

    ReplyDelete
  31. PengMay 27, 2010 at 9:45 PM

    Sue...low fat evaporated milk can be used :)

    nyl..u increased the corn flour? this will cause the fudge to be too sticky. I make sure all the ingredients all dissolve well before double-boiled it and then stirring constantly to reach the thick consistency. Cool down the fudge slightly will also further thicken the fudge. When I chilled the balance fudge it will become like 'kueh' texture.

    ReplyDelete
  32. yenlingMay 29, 2010 at 9:45 PM

    hi, Peng!

    now i know what's wrong with d fudge i make!!i jz realized that i had used "tai bai fen" on my 1st trial!! my mom-in-law says tts "low grade corn flour"!!
    Thanks alot n i will make sure all d ingredients r dissolve before x2-boiling!
    ^_* wink

    ReplyDelete
  33. PengMay 30, 2010 at 11:39 AM

    nyl...hehehe no wonder! corn flour is 蜀黍粉

    ReplyDelete
  34. AnonymousSeptember 17, 2010 at 10:37 PM

    Hi Peng, do u think i can substitue e cocoa powder to flour and hv a butter cake instead of choc? I tried this recipe n love the result! Hence am wondering if this can be used for a butter cake. Thanks!
    Carol

    ReplyDelete
  35. PengSeptember 18, 2010 at 7:45 AM

    Carol...steamed butter cake?? should have no problem substituting the cocoa powder but not sure how the taste will be compared to normal baked butter cake though :) u can try & let me know the result heee...

    ReplyDelete
  36. AnonymousSeptember 18, 2010 at 11:28 PM

    Okay..i will let u know how it turns out once i get to it ; ) tks Peng!

    ReplyDelete
  37. AnonymousOctober 13, 2010 at 10:53 AM

    Hi Peng, can I use a wok to steam the cake? =)

    ReplyDelete
  38. PengOctober 13, 2010 at 2:40 PM

    of course can :) just in case the water seep into the cake, make sure u wrap the base with foil (if u are using a loosebase pan) and cover the top with foil also

    ReplyDelete
  39. CynthiaNovember 8, 2010 at 8:22 PM

    Just want to thank you for sharing this recipe. It's really yummy!
    Here is my bake.
    http://my-sweet-hut.blogspot.com/2010/10/moist-chocolate-cake.html

    ReplyDelete
  40. PengNovember 9, 2010 at 7:44 AM

    Cynthia....ooh luv how u deco ur choco cake, makes them looks so appealing!! u dun have any problem making the fudge right?

    ReplyDelete
  41. AnonymousNovember 22, 2010 at 8:00 AM

    Hihi
    Cake was lovely thank you, I too had problems with the fudge, when it was not thickening. I just put the mix in a pan and heated it up gently. That seems to work. But be careful as then it will get thick very quickly. So it needs constant attention and stirring. It is important that the egg is incorporated well, other wise you end up with bits of egg.
    Thanks

    ReplyDelete
  42. PengNovember 22, 2010 at 8:41 AM

    hmmm i did the fudge few days back did not face any problem though, yah direct cooking have to be very very careful.

    ReplyDelete
  43. AnonymousNovember 22, 2010 at 9:31 PM

    Hihi,
    You should do a video of it for us. Sometimes we just need to see the master ;-D at work.
    Thanks

    ReplyDelete
  44. FarahApril 22, 2011 at 6:23 PM

    Hi Peng,
    I was searching for a steamed chocolate cake recipe and came across yours & decided to give it a try. It turned out wonderfully although I blundered a little on the flour. I used Nutella instead of making my own chocolate fudge because I was just lazy :P
    Willl definitely make it again in future!

    ReplyDelete
  45. AnonymousNovember 26, 2011 at 7:11 AM

    Hi, can I check if 50gm of corn flour is the same as 50g of corn flour? Thanks fir ur lovely recipe!

    ReplyDelete
  46. PengDecember 7, 2011 at 4:32 PM

    yes is the same :D

    ReplyDelete
  47. AnonymousJanuary 9, 2012 at 10:50 AM

    Hi Peng,
    Merry Christmas & Happy New Year To You & Family, I tried this steamed Chocolate Cake & it was marvelous, just to like to confirm if I could double the recipe & make a bigger cake and what is the extended time of steaming, also, can I used aluminium foil pan for steaming & should I grease it. TQ.

    ReplyDelete
  48. PengJanuary 9, 2012 at 11:21 AM

    Hi, if double the recipe u may need a large pan like 9" size and extend the steaming time to 1hr, if still not cook extend another 10-15mins. If using aluminium foil, line the base and grease the sides, to unmould : cool down completely, then use a knife the loosen the sides then turn over the cake on a serving plate.

    ReplyDelete
  49. AnonymousJanuary 9, 2012 at 4:06 PM

    Hi,
    Thank you so much for you reply, I intend to steamed it in aluminium foil pan for a friend, ok, I will line the base & grease the sides. Thanks.

    ReplyDelete
  50. AnonymousFebruary 14, 2012 at 2:42 PM

    Hi Peng, your cake looks so lovely and yummy. I just tried cake and fudge today. And here are my problems.

    Cake : Soo relieved that it did not turn out to be kueh texture. Phew! Cake is moist but dense. Didn't really rise much. I did not have baking soda so I substituted with baking powder. Can that be the problem? Or did I over mix the batter? I have problems with the batter cos it was very lumpy. How do you stir till smooth? Is there a method to make this process easier? for eg... like pour liquid bit by bit?

    Fudge : like many others, mine was liquid and lumpy. Cooked more than 10mins and I even added more corn flour but still no use. Rested awhile already... slightly thicker but still liquid. Again, I had problems mixing it till smooth, so I merely put it in x2 boiling thinking that heat will ease the consistency.

    Any advice from you would be appreciate. thanks !

    ReplyDelete
  51. PengFebruary 14, 2012 at 2:54 PM

    Anonymous...
    Cake : rising agent not enough, if dun have baking soda increase with same amt of baking powder. Sift dry ingredient into a bowl, pour in the cooled liquid, whisk in liquid gradually do not pour in all at one time.

    Fudge : hmmm think I've to redo it and video it down someday!!

    ReplyDelete
  52. AnonymousFebruary 14, 2012 at 3:07 PM

    Thanks for the prompt response.

    So you mean you used a whisk to mix the egg liquid and dry ingredients? I used a spoon. Maybe that's why harder for me.

    Yes many of us will be happy if we can see video from the master. Then no need to throw away runny fudges.

    Thanks again, for the recipe.

    ReplyDelete
  53. PengFebruary 14, 2012 at 4:13 PM

    yes for hand mixing of liquid into dry ingredients, have to use a balloon whisk not a spoon. hehehe anyone volunteer to help me video??

    ReplyDelete
  54. AnonymousApril 5, 2013 at 10:59 PM

    Hi, this is a simple and yummy recipe. Have been making this cake many times however the top of my cake always crack (just like a volcano crater...lol). Is this due to the temperature or size of the cake tin (my cake tin is 8" size)? I have tried using the steamer (non adjustable temp) for the same 45 mins timing as well as wok on medium flame but both resulted in serious crack on top.

    ReplyDelete
  55. PengApril 6, 2013 at 8:54 AM

    Size of pan and temperature does attribute to cracks ;) but is normal to have cracks, most of my bakes always have this problem :)

    ReplyDelete
  56. JeszicaJune 8, 2013 at 4:47 PM

    Made this today, it's really easy n super moist! I used a spoon to mix liquid into dry ingredients n it was ok. My cake crack too but it's delicious! Thx for sharing!!

    ReplyDelete
  57. AnonymousSeptember 17, 2013 at 5:53 PM

    Hi Peng,
    I don't have baking soda, can I double the baking powder to 1 tsp instead ?
    Will the taste be the same if I substitute Valrhona Brand cocoa powder with cocoa powder from Phoon Huat or any other brands?

    Thks
    Helen

    ReplyDelete
  58. PengSeptember 17, 2013 at 9:02 PM

    Helen...u need to up the baking powder to 2 tsp in the recipe. Valhorna will definitely taste better! I must say PH one cannot it ;) try Hershey brand instead if do not have valhorna

    ReplyDelete
  59. AnonymousSeptember 27, 2013 at 10:54 AM

    Hi Peng, Can I add in more cocoa powder for my fudge as I prefer more chocolately taste, If can the rest of the ingredient remain the same?

    ReplyDelete
  60. PengSeptember 27, 2013 at 12:22 PM

    Each recipe has its own correct proportion to yield a good texture cake, not advisable to increase or reduce the dry ingredient without adjusting the rest of the ingredient. I suggest to add some choco chips instead if u like a more chocolaty cake, any way this cake already taste very good if u use a good quality cocoa powder! Yes please use a good quality brand cocoa powder.

    ReplyDelete
  61. AnonymousSeptember 27, 2013 at 12:46 PM

    Thanks.

    By the way how to prevent crack line? What can I do to make it more soft and fluffy...

    ReplyDelete
  62. PengSeptember 27, 2013 at 12:56 PM

    Avoid over high temp and overfolding the flour will cause the cake to be tough.

    ReplyDelete
  63. AnonymousSeptember 28, 2013 at 1:06 PM

    Hi

    If I use top flour will it be softer? Or use 100g rather than 125? Your advise needed...

    ReplyDelete
  64. PengSeptember 28, 2013 at 1:10 PM

    This recipe does not give a tough texture! Maybe you have overfold the flour? You can use top flour if u like.

    ReplyDelete
  65. PengSeptember 28, 2013 at 1:10 PM

    This recipe does not give a tough texture! Maybe you have overfold the flour? You can use top flour if u like.

    ReplyDelete
  66. AnonymousSeptember 28, 2013 at 1:58 PM

    Will top flour helps or make no difference?

    ReplyDelete
  67. PengSeptember 28, 2013 at 2:06 PM

    I did not use top flour in this recipe so I cannot compare the difference! But usually top flour will give a more delicate texture cake.

    ReplyDelete
  68. ChristinaApril 3, 2014 at 9:03 PM

    Hi Peng
    I have 2 questions. (1) Can I bake instead of steam the cake ? (2) If i leave the batter out in the open for a while, will it be ok ? Reason being I will be baking a three-layered cake and the steamer/oven cannot take three pans at one go...

    Thanks !

    ReplyDelete
  69. PengApril 4, 2014 at 2:09 PM

    Christina...u can try steam bake the cake i.e.....place a tray of water beneath the baking pan, remember to wrap your base of the base to prevent water from sipping in. Avoid leaving the cake batter out too long as the baking powder/soda will lose its rising agent after mixing with liquid, this will result the cake from rising properly.

    ReplyDelete