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.

21 thoughts on “Steamed Moist Chocolate Cake

  1. MINDY

    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.


  2. Kym Oua

    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.



  3. Mei

    We tried making it and it was delicious even without the ganache! I haven’t tried the ganache but am just wondering whether the glucose in the ganache has any other purpose besides making it sweeter


  4. Mindy

    Hi Jeannie, thanks for sharing this choc cake recipe. I am always making this cake but today I don’t have my recipe book with me. I was wondering if u could remind me, in the original recipe for the choc ganache u didn’t use the glucose but was it butter ? Was it 3tbsp butter melted with cream and then poured over the choc chips ? I think it was just three ingredients. I wanted to make the cake today but couldn’t recall the ganache recipe. Thanks.


  5. sheila goh

    Dear Jeannie Tay sifu.
    I always reading the Bake the Talk group FB and really learn a lot from there.
    I tried out a few cookie recipes of yours and they are yummilicious. Haven’t try
    baking bread/buns just love cookies n cakes.
    here I wish to clarify that if we do not have heavy cream, what cream can be used instead.
    Thank you and regards



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