Steamed Moist Chocolate Cake


Steamed Moist Chocolate Cake

120g plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs lightly beaten
200g fine granulated sugar
187g butter, melted or you can use corn oil
200 ml evaporated milk
1/2 tsp vanilla extract


1. First, combine sugar, milk, vanilla extract and butter in a saucepan and cook over low heat until sugar disolved and butter is melted.  Leave aside to cool sightly.  Add the beaten eggs into the mixture, stirring as you pour. Mix well.

2. Sift the dry ingredients into a large bowl and pour the wet ingredients over the flour mixture and stir until well mixed.  The batter will be runny. Heat up the steamer now.

3. Pour the cake batter into a lined and greased 8″ round or 7″ square baking pan and place pan into the steamer.  Cover the top of the pan loosely with a piece of aluminium foil to prevent droplets from falling on the cake. Steam over medium heat fo 45 minutes or until cooked.

Cool the cake a little in the pan before turning out on the rack to cool the rest of the way before frosting.

Chocolate Ganache:

100g bittersweet chocolate chunks
150g heavy cream
1 tablespoon of liquid glucose

Bring cream to a boil. Spread the chocolate chunks out in a bowl and pour the hot cream over it. Stir until the chocolates has melted and turned smooth then add glucose; continue to stir until smooth and shiny . Spread over cake. Chill well before cutting.



  1. […] same recipe with adaptations has been on many blogs, I based it mostly from Jeannie. Suffice to say the taste of this popular cake is really awesome and […]

    Liked by 1 person

  2. Olivia said

    Hi Jeannie, if no evaporated milk, can use milk?


  3. Geraldine said

    Hi Jeannie, can I put this cake inside the fridge after ganache?

    Liked by 1 person

    • jeannietay said

      Yes, of course. Just remember to thaw it before consuming


      • Geraldine said

        Thank you for sharing this recipe.. It tastes really good.👍😊

        Liked by 1 person

      • jeannietay said

        You’re welcome 😊


  4. MINDY said

    Hello Jeannie, I love this recipe and is my go to for delicious choc Cake. I’m in malaysia and accidentally bought evaporative creamer. Is that ok to use too? Also I noticed ur ganache has glucose. I can’t remember if that’s new but can I exclude it ? Thanks for ur help ^^ planning to make this as cupcakes for my daughter’s bday next week.


    • jeannietay said

      Hi, yes you can use the evaporate creamer. You can replace the glucose with golden syrup or even honey.


      • MINDY said

        THANKS a lot for the speedy reply. Will give it a go.

        Liked by 1 person

      • Kuan Ai said

        Hello Jeannie,

        The corn oil substitute butter, how many of corn oil to use?


      • jeannietay said

        same amount ya


  5. Kym Oua said

    Hi Jeannie, do you know why the middle part of cake collapse after steamed? First time i do, i steamed over high heat at the first 15 mins and turn to medium heat for the remaining 30 mins. Second time i do again, i steamed over medium heat for 45 mins, the cake is getting worse than the first time. It was collapse in the middle part and bottom of cake was uncooked.



    • jeannietay said

      Well if it looks uncooked then it must be. I would suggest steaming on high heat for 45 minutes if that’s the case.


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