Steamed Chocolate Cake

A frosted cake is made usually with an occasion or a request. However, I had a sudden urge to bake a nice chocolate cake recently. One recipe that got me tempted was this One-Bowl Milk Chocolate cake. But at that time, my helper was on home leave, so I couldn't find the time to bake it. Then, I saw Zoe's post on this Steamed Chocolate Cake and I was sold! 
It answered my temptation for baking a good chocolate cake. So I decided to bake Zoe's cake instead. It was really simple, and it tasted moist and soft too! I really like her recipe and I'm sure to make it often to satisfy my craving for chocolate cakes! Recording the recipe for my own reference. I strongly encourage you to try this cake. You'll be hooked.
Recipe for Steamed Chocolate Cake, adapted from Bake for Happy Kids.
(Makes an 8" round cake)

180g Unsalted butter
60g Caster sugar
60g Light brown sugar
180g Evaporated milk
2 Large eggs, about 70g each with shell and lightly beaten
1 tsp Vanilla extract
100g Plain flour
50g Dutch process cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Fine sea salt


1. Line the bottom of the pan with a piece of baking paper. Preheat steam oven.
2. Add butter, both sugars and evaporated milk in a large saucepan. Place the saucepan over a low heat and use a hand whisk to whisk mixture while cooking until sugar is completely dissolved and mixture is smooth.
3. Remove saucepan from the heat. Allow mixture to cool until it is nearly like room temperature or cool enough to touch.
4. Add eggs and vanilla into the butter mixture and whisk until combined.
5. In another bowl, combine flour, cocoa powder, baking powder, baking soda and salt. 
6. Sift flour mixture into the butter mixture and whisk until all are just combined. Do not over mix. Cake batter is runny.
7. Pour batter into the prepared pan and place the pan into the steamer. Cover pan with a large piece of foil.
8. Set the steam oven for 70mins at 100C. 
9. Remove the cake from the oven and allow it to cool completely in the pan before removing it onto a wire rack. 

Chocolate Frosting

50g Dark chocolate, 55% cocoa & above
60g Unsalted butter, soften at room temperature
1/4 tsp Vanilla extract
30g Icing sugar, sifted
1 tsp Boiling hot water


1. Place chocolate in a heat-proof bowl and melt chocolate by stirring it over a pot of simmering water until just melted. Set aside for the chocolate to cool slightly.
2. Using a whisk, beat butter, vanilla and icing sugar until light and creamy. 
3. Add warm chocolate and hot water into the mixture and mix until just blended. 
4. Do not whip! Spread immediately on the completely cooled cake.
The frosting was very runny. However, it hardens when refrigerated. What is nice about the frosting is, even after taking out from the fridge, it turns soft and can be eaten immediately. I find that the proportion of the frosting to the cake is just nice...on the surface is more than sufficient. Enjoy!
Updated  a week later:
After finishing this cake, I was addicted and tempted to bake this again. I tried the 2nd recipe this time, and it tastes just as good (on its own too!) However, I found that this 2nd recipe yields a more "holey" texture and feels fluffier. I made it into a 8" cake without frosting and it was just as nice. My conclusion is, the 2nd recipe seems to yield a lighter cake for me. I will stick to it for now. 😄 You just have to try it
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Lingonberry Coconut Scones

It's been a long while since my last blog post. My hiatus was mainly because (1) I was busy with house shifting in December, (2) January was busy baking for Chinese New Year, (3) February was away for a holiday in Europe. Finally I get to settle down now. Testing out my new oven with existing recipes. I also bought a new steam bake oven and trying it out with existing recipes. So many things to try, but so little time on hand!

In order to test out my new smaller oven, I try it with scones. The heat was more intense than the bigger oven. Has to watch the oven very closely. Needs to do more recipes in order to understand my new ovens.

Recipe for Lingonberry Coconut Scones, adapted from Delia.
(Makes 17 minis, approx. 1.5" diameter)

225g Self-raising flour
40g Caster sugar
75g Salted butter, cold, cubed
20g Lingonberries (or other dried berries)
40g Toasted desiccated coconuts
1 Whole egg, approx. 55g, beaten
45g Whole milk
Some milk for brushing

1. Place flour and sugar into a bowl.
2. Rub the butter into the dry ingredients until the mixture looks crumbly.
3. Add in dried fruit and desiccated coconuts.
4. Pour in the beaten egg and milk.
5. Mix with a spatula, bringing the mixture together using your hands. The dough should come together.
6. Form the dough into a ball and turn it out onto a lightly floured working surface.
7. With a floured rolling pin, roll it out very lightly to a thickness of about 3cm. 
8. Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape!
9. When you have cut as many as you can, knead the remaining dough together again and repeat. 
9. Then place the scones on the baking sheet, and brush with milk.
10. Bake in a preheat oven of 200C for approximately 10mins. 
11. When they’re done they will have risen and turned a golden brown. 
12. Remove them to a cooling tray and serve very fresh, split and spread with butter and jam.