Tuesday, October 27, 2009

Steamed chocolate cake

This cake breaks away from the normal cakes because it is steamed and not baked. The result is a very soft, fluffy, moist cake that is so out of this world you would want second helpings! This delicious recipe is shared by a fellow blogger who has a website full of wonderful pictures of the cakes that she had baked, here.  The recipe below is for half the original recipe as it is a very big cake. You can easily double the recipe if you like. Steam for 1.5 hours if you doubled the recipe.


190g butter OR Corn Oil **

1 cup (225 g) of castor sugar

1/2 can of Evaporated Milk (200ml)

2 Eggs, lightly beaten with a folk

1 cup (110 g) of Plain flour

1/2 cup (60 g) of Cocoa powder

1/2 tsp Baking powder

1/2 tsp Baking soda

1 tsp Vanilla essence


Combine castor sugar, milk, vanilla essence and butter in a saucepan.
Stir over low heat until sugar is dissolved and butter is melted, switch off fire and keep warm. (Skip this part if using corn oil, e.i. just combine sugar, milk, vanilla essence and oil and stir until sugar dissolved.)

Add the beaten eggs into the slightly cooled mixture and stir with hand whisk till well mixed.

Sift flour, cocoa powder, baking powder and baking soda into a large mixing bowl . Pour the egg mixture over the flour and stir till well mix (cake batter should be runny and not thick like the usual cake batter).

Heat up the steamer.

Lined and greased a 9 inch baking pan.

Pour the batter into prepared pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil. This is to prevent steam droplets from dripping on to the cake.

Steam over medium heat for 45 mins or when a toothpick comes out clean when inserted.

Let the cake cool completely before icing it.

Chocolate topping :

1/2 can of Condensed milk (200 ml)

1 tsp of Vanilla essence

1/4 cup Corn oil or butter (55g)

1/3 cup Cocoa powder, sifted (40 g)

Pinch of salt

1. Combine the sifted cocoa powder, condensed milk and oil.

2. Stir over low heat till thicken (stirring all the time).

3. Add in salt and vanilla extract or essence.

4. Cool slightly before spreading on the cooled cake.

Note: I added a tablespoon of cornstarch for thicker fudge.
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  excess flour so it is level with the top of the cup. Loosely fluff up flour before pouring gently into measuring cup. Too much flour will yield a hard cake.


  1. Steamed? Do you mean literally steamed? I've never had steamed cake before and yours looks fantastic!

  2. yes, steamed as in putting it in a steamer, cover the top with aluminium foil(to prevent steam droplets from dripping on to the cake) cool and iced it as u like. It's so moist and soft and so easy to do.

  3. Wow, steamed! I have to try to that! It looks super moist and very decadent!

  4. I wonder if I can fit a half-size muffin pan into my steamer to make cupcakes...This I have to try, thanks for sharing!

  5. 5 Star, It is super moist as you descriped it. This is one chocolate cake that gets eaten by my boys.

    Nikki, I have steamed this cake in muffin cups before and they turned out just as good. I lined the muffin tray with papercups first before steaming for easy removal.

  6. Awww...that looks so moist and delicious. I love steamed cake but it takes so LONG to steam. Hope to make one again soon. Thanks for sharing

  7. Mary, the time for steaming this cake is almost the same as baking it. The only difference is you have to make sure the water did not dry up.


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