Friday, April 20, 2007

Steam Moist Chocolate Cake

This is an easy recipe that need not much baking equipments. It was very soft. Think I'm not so successful during the first try, something was wrong. The cake turn dry after it cool down. It wasn't "loose" enough. Will try it again.
Steam Moist Chocolate Cake from Kitchen Capers

1 1/2 bar of butter (250 gm + 125 gm) OR Corn Oil **
2 cups of castor sugar
1 can of evaporated Milk
4 Eggs, lightly beaten with a folk
2 cups of Plain flour ***
1 cup of Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla Extract or 1 1/2 tsp Vanilla essence

*** this recipe can be halve easily

1. Combine castor sugar, evaporated milk, vanilla extract or essence and butter in a saucepan.
2. Stir over low heat until sugar is dissolved and butter is melted, off fire and keep warm.
3. Add the beaten eggs into the slightly cold
4. Evaporated milk mixture and stir till well mix.
5. 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 runny).
6. Heat up the steamer.
7. Lined and greased a 9 inch baking pan or 2 9'inch sandwich pan.
8. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminum foil.
9. Steam over medium heat for 1 1/2 hour (45mins for 1/2 recipe/ingredients). Cold the cake in pan before turning out for further decoration.

Chocolate topping
1 can of Condense milk
1 tsp of Vanilla extract or 1 1/2 tsp Vanilla essence
1/2 cup Corn oil
1/3 cup Cocoa powder, sifted
1/8 tsp Salt

1. Combine the sifted cocoa powder, condense milk and oil.
2. Stir over low heat till thickens (stirring all the time).
3. Add in salt and vanilla extract or essence.
4. Cold the chocolate topping a little before spreading on the cold cake.

** If using corn oil simply mix all ingredients up and stir till well blended.
*** With a metal spoon fluff up the flour in the bag, and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not TAP or SHAKE the cup to level it. When the flour is over the top, use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup.

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