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 to 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.
200g bittersweet chocolate chunks
100g heavy cream
30 g of butter
Bring cream and butter 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 set it aside so it can chill down to room temperature while you wait for your cake to cool down.