AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Wednesday, June 28, 2006

Steam Moist Chocolate cake

I've got the permission from my fellow forum member, Dralion to publish her recipe for this beautiful steam moist chocolate cake into my blog. I wish to thank her for being so kind to share such a lovely recipe with everyone of us. Thank you Dralion.




Steam moist chocolate cake

1 1/2 bar of butter (250 gm + 125 gm) OR Corn Oil **
2 cups of castor sugar
1 can of Evaporated Milk
4 Eggs,lightly beaten with a folk
2 cups of Plain flour ***
1 cup of Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla Extract or 1 1/2 tsp Vanilla essence

*** this recipe can be halve easily

Combine castor sugar,Evaporated milk,vanilla extract or essence and butter in a saucepan.
Stir over low heat until sugar is dissolved and butter is melted,off fire and
keep warm.
Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.
Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
Heat up the steamer.
Lined and greased a 9 inch baking pan or 2 9'inch sandwich pan.
Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan losely with a piece of aluminuim foil.
Steam over medium heat for 1 1/2 hour (45 mins for 1/2 recipe/ingredients).
Cold the cake in pan before turning out for further decoration.

Chocolate topping

1 can of Condence milk
1 tsp of Vanilla extract or 1 1/2 tsp Vanilla essence
1/2 cup Corn oil
1/3 cup Cocoa powder,sifted
1/8 tsp Salt

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

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

3. Add in salt and vanilla extract or essence.

4. Cold the chocolate topping a little before spreading on the cold cake.

Enjoy... Razz

NOTE :
** If using corn oil simply mix all ingredients up and stir till well blended.
*** With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. 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 the excess flour so it is level with the top of the cup.

108 comments:

julieleu said...

hai i am julie
your cake look very noce
can i have the recipe?
tq

yochana said...

Hi julieleu,

this recipe belongs to one of my fellow member in a forum and just not nice for me to use her recipe to post into my blog unless she gives me the permission to do so. I will try to e-mail to you.

Rgds..

Anonymous said...

Hi Aunty Yochana,

I've bookmarked this recipe for some time already as I've always like steamed kueh (eg huat kueh, radish kueh, yam kueh) and I finally made it yesterday.

It's so gooooodddd! And the best part is, it's so easy to make. The whole family loved it. I will surely make it again in the very near future.

Thanks for sharing!

L Hong

Anonymous said...

Hi Yochana,

your 1 can of condense milk is actually how much gm or ml? Do you really use so much of condense milk for the batter?

Thanks,
Linda

Anonymous said...

Hi Yochana,

Sorry...I have another question; could i sub corn oil for sunflower/canola oil?

Cheers,
Linda

yochana said...

Yes you can Linda.

rgds

yochana said...

Hi Linda,

Yes use 1 can of condense milk. The small can which is about 380 gm.

rgds

Priscilla said...

Hi Aunty Yochana

I made this today and my 4 yr old boy and my husband can't stop eating.

May I have the permission to add the recipe to my blog and link it to your blog?

Thanks for sharing this recipe.

yochana said...

Hi priscilla,

sure...no problem at all.

You're most welcome.

rgds

qing said...

Hi Aunty Yochana,

I have just finished making the cake and waiting for it to cool. This is my first time making a cake and real excited about the outcome. Still deciding if I could do the chocolate coating as I scare it will be too thick. Wonder if it is just fine to go without the chocolate coating.

Can I check how long can I store this cake and do I have to put inside the fridge?

yochana said...

Hi qing,

oh yes, you can go without the chocolate coating.

if you wrap up the cake properly with aluminium foil , it can keep up to a month. Make sure your fridge is cold.

rgds

Zabrina said...

Hi Aunty Yochana,
Is this cake Similar to your steamed chocolate fudge cake. I’m planning on making a birthday cake for my mother on the 29th and since I don’t have an oven my only alternative is to make steamed cake. I’ve also searched high and low for the steamed chocolate fudge recipe, is there anything stopping you from posting it? I know it’s a lot so ask, but could you please e-mail it to me ( meow_woff@hotmail.com ) It would certainly make my day if you could.

Zabrina said...

Hi Aunty Yochana.
I was wondering if this cake is similar to your steamed chocolate fudge cake. I’m planning on making a birthday cake for my mother on the 29th and since I don’t have an oven my only alternative is to make steamed cake. I’ve also searched high and low for the steamed chocolate fudge recipe, is there anything stopping you from posting it? I know it’s a lot so ask, but could you please e-mail it to me ( meow_woff@hotmail.com ) It would certainly make my day if you could.

yochana said...

Hi Zabrina,

the other steamed chocolate fudge is from Riana. Try looking for it in her blog. She makes wonderful cakes.

Here's the link:

http://pennylanekitchen.blogsome.com/

rgds. aunty

Joreen said...

Hi, this is joreen. I love your steamed choco cake recipe. Do you have any recipe for steamed butter cake? I dun hav a oven, so have to use steam instead. If u hav any steam butter cake recipe, dun mind post it up. Thanks alot~

nikki said...

can the eggs be replaced with something else?

yochana said...

Hi Nikki,

For this steam cake, you definitely need to use eggs. Eggs helps to make the cake light and airy. I can't think of anything that can substitute it.

rgds

Anonymous said...

hello!
may i know how much canola oil shld i use exactly? 250+125=375?
thks alot!

Shine

yochana said...

Hi,

yes it's 375 gm. You can cut down a little if you find it too oily.

rgds

Anonymous said...

Hello Aunty Yochana!

i just made the cake! it wasnt the moist kind, but guess it should be edible? ;D

anw, if i put the cake in fridge,
& wants to consume the next day, do i have to steam it agn, or it can be consumed chilled?

thks alot!!

rgds,
Shine

yochana said...

Hi shine,

this is one of the best steam chocolate cake. You cannot steam again after chilling because of the chocolate. Just thaw it will do.

A lot of ppl from the forum made this cake.

rgds

Chris said...

Hi Aunty Lucy,

I just finished making the steam moist choc cake and it's delicious! Very moist n yummy. By the way is there a standard cup size that u use? Cos i thot this was an american recipe where conversion was needed so i went to convert everything into gm without knowing if i was on the right track. Luckily it still turned out delicious except the cake looked extremely dark! i was expecting the normal choc colour looking cake. Can you advise how much cocoa powder you use in your baking for this recipe if you dun mind? I would want to bake this again and maybe try the choc topping next round. Thks for great recipe and cheers. Chris

yochana said...

Hi chris,

cocoa powder is a very sujective ingredient. some are lighter in colour while some are darker in colour. I suggest next time you fold into the batter spoon by spoon to the colour that you require.

rgds

Chris said...

Hi Aunty Lucy,

Thanks for the advice. Will most definitely try your way next time to get a better looking chocolate cake. My husband came back and asked me what the pile of black thing was on the table, ha ha. It was that dark! Warmest regards

yochana said...

Hahahaha Chris,

You sounded so funny...

rgds

nicole said...

Hi

What is the measurement in grams for all these ingredients?
2 cup castor sugar
2 cup of plain flour
1/3 cup of cocoa powder
1/2 cup of corn oil
Thanks

devan said...

Hi Aunty,

I will like to try this cake. Just a question. If i were to use cornoil instead of butter, do i have to stir the cornoil over low heat with sugar just as what u did if u use butter.

Rgrds,

yochana said...

Hi devan,

no need to heat up anymore.

rgds

Quinn said...

Can I say that cooking time reduced by recipe. Like if I were to quarter a recipe, the cooking time will be quartered as well? I would like to know whether this applies to delicate bakings like cheesecakes. Thank you very much Lucy!

yochana said...

Hi Quinn,

It all depends on what you are making. For e.g. Butter cake or sponge cake, you have to cut down the baking time according to it's size. For cheesecake, might not be the same. You still have to judge yourself. Use your finger to touch the centre and if it's still soft continue baking n if it almost set, you can switch off the heat. For steam cakes, even if you cut down the recipe, you cannot cut down the steaming time.

Rgds.

Little Passion said...

Hi,

Been reading your blog silently and hv also tried out a few recipes. I just tried this y'day, it is really very nice and my family loves it too.

May I have your permission to post your recipe in my blog? Here's my blog... http://jsmumlittlepassion.blogspot.com/

Thank you!

leo said...

can i bake instead of steam this cake? will it be the same? TQ

yochana said...

Hi Little Passion,

No problem...you can post the recipe in your blog but you must put in the link too.
Thumbs up for your well baked cakes.

rgds

yochana said...

Hi Leo,

I've not tried baking it but you can try.

rgds.

Little Passion said...

Hi Aunt Yochana,

Thank you for your kindness in sharing. I hv put the recipe up in my blog with your link too.
http://jsmumlittlepassion.blogspot.com/

Have a nice day ahead.

vi vian said...

Hello Yochana,

This chocolate cake looks delicious and would like to try it. Can I know what is your cup measurement to grams?

Thank you.

yochana said...

Hi vi vian,

1 cup = 200 gm. sugar
1 cup flour = 145 gm.
1 cup butter = 250
1 cup liquid = 250 gm.

rgds

mistymom said...

hi there!!! googled up steamed cake n ur site came up. :) just wanted to thank u in advance as i am planning to use this recipe for my baby's birthday cake. :D

cheers

yochana said...

Oh cheers...mistymom.

rgds

Cecilia Loh said...

Hi Aunty Yochana,

Thanks for the wonderful cake but
the topping was not successful cos
it quite thick & when spread on to the cake, it will drag the cake crumbs out & it's not smooth to spread on unlike yours it looks to shiny & smooth to touch. Please help.
Thanks,
Cecilia

Aunty Yochana said...

Hi Cecilia,

Really ar? How come? A lot of members from KC did this and was successful , so did I? This recipe is from Dralion and I followed her receipe to the dot, so it's also tested by me and it works.

I suggest you try again. This cake is one of the best cake I've eaten. it's steamed and moist.

rgds

Cecilia Loh said...

Hi Aunty Yochana,

Yes, the cake is very nice, try a few times but without the topping & my niece made it as her exam piece, of course without the topping too. Will try again.

Thanks,
Cecilia

green said...

hi aunty yo,

i have made this cake last thursday and i must tell you it's really really really very yummy...t'was a very huge cake and some friends has tried it even their kids, also my hubby and my 2y.o. son likes it so much up to the last bite just now and planning to make it again soon...

thanks so much...

Aunty Yochana said...

hi green..

good job...Thumbs up.

rgds

green said...

hi aunty yo,

though i made this cake already, i have Q's to ask(planning to make this again tomorrow):

can i use dark/non-stick pan instead of aluminum baking pan? will it be the same and will rise nicely?

when lining the pan, is it only at the bottom unless stated to cover the whole pan? coz i lined the whole pan when i made it, though it rose nicely.

would really appreciate your advice...

by the way, i adjusted/lessen the oil ingredient and had used both butter and oil too when i first cooked it..

thanks so much in advance!!!

best regards...

Aunty Yochana said...

Hi green,

linin the pan is your preference. Some just line the bottom while others like to line the bottom and the sides. I only line the bottom.
Yes you can use non-stick pan, no problem.

rgds

Amy said...

Hi, Yochana!

Thank you for sharing this recipe. It's easy and yummy.

May I ask if I would like to steam 2 cakes at one go, using my 2 layer steamer, must I switch them around at some point?

Thanks in advance.

Aunty Yochana said...

Hi Amy,

Don't use double deck to steam. The top layer might not get cooked.
Better to steam using one layer only.

rgds

Amy said...

Got it! Yochana, thank you for making time to reply.

Anonymous said...

Hi, I am Lyn. Thank you for sharing with us wonderful recipes and tips on baking.
For this cake, I don't quite understand your explanation about measuring the flour. Can I just follow my measuring cup which has markings for 1-cup, half cup etc?

Thank you.

Aunty Yochana said...

Hi Lyn,

Yes, just use your measuring cup. Scoop the flour, give a shake to level it and it should stay around 140 gm.

rgds

lyn said...

Hi Aunty Yochana, just wondering if you mind having the measurements of half the recipe of this cake (its exactly the same cake but was posted in another website). I just made them (without topping) - it turned out very well. Cheers! lyn

Anonymous said...

Hi Aunty Yochana, I wrote earlier...thought I'll leave my email addr in case you wish to commune further. My email lynphua77@yahoo.com. Tks. lyn

Aunty Yochana said...

OH..go ahead lyn, shouldn't be a problem if you can link it here.

rgds

Lyn said...

Hi Aunty Yo, the half recipe of this cake is found in www.cuisine-asia.com/Reader_recipes/READERec071008.asp. Sorry I'm not computer savvy so don't know how to link to yours.

Can I have more info regarding your baking classes such as venue, frequency, fee etc. Sorry to trouble you with so many questions. Thank you. lyn

Aunty Yochana said...

Hi Lyn

You have to give me your email address and I will email to you.

rgds

ChezzyHeart said...

Hi Aunty,
May i hv the measurement in gm?
tks =)

Chocolate topping

1 can of Condence milk = ?gm
1/2 cup Corn oil =?gm

Aunty Yochana said...

hi,

1 can condense milk will be around 388 gm.

1/2 cup cornoil = 125 gm.

rgds

Anonymous said...

Hi Auntie Yochana,

I tried this and I have some problem. The cake is nice to eat. I have chris's problem. It is very dark but I can live with it haha.

I have a more serious problem though, the cake turned out crumbly meaning, it was not compact, upon cutting, sides of the cake churned out bits and pieces. How do i improved? Also I used sunflower oil.

thanks,
celine

Aunty Yochana said...

Haha celine,

in that case, you need a spoon to scoop instead of holding it. I make mine ok...never crumble.

rgds

Let's masak said...

Hi aunty,

Thanks for the recipe.

The recipe mentioned to pour the egg mixture over the flour mixture. I have another steamed cake recipe that is very similar to this (with slight difference in ingredients) mentioned to add flour mixture to the egg mixture (vice versa). I am just wondering will this make a difference in the final result?

Can you share with me your view?

Thanks thanks.

Aunty Yochana said...

Hi Let's masak,

if you know how to make cake, both ways are still acceptable.

rgds

Linda said...

Hi Aunty Yochana,

Just tried to make the cake today.
It is soft & moist. But maybe too much of butter that I felt is a bit oily. Next time will put lesser butter. the method is so simply & no hassle to make the cake. Thanks for sharing.

Let's masak said...

Hi aunty,

Thanks for your reply.

I will try this some day for sure. :)

Anonymous said...

Thanks Aunty Yochana for this recipe. Though I cooked, I have never baked/steamed a cake before but was amazed that for a first timer, it turned out well and was greatly welcome by my family members and friends. They requested for more and within a week I have made this cake 3 times, each with a variation of cocoa powder used. The darkest looking chocolate cake with slighly lesser sugar received the most approval. Thanks once again, if not for stumbling upon your blog, I always thought I can never baked/steamed a cake.

Aunty Yochana said...

hi anonymous,

Thumbs up! so don't always underestimate yourself...go for it.

3 cakes at one go..that's a real good achievement.

rgds

Anonymous said...

Hi aunty Yochana

I was recently sent your blog link by a friend. Am keen to try the steam moist choc cake, but would like to cut down on the sugar. How much sugar can I reduce without affecting the cake. Hope to hear from you. Thanks.

Aunty Yochana said...

Hi,

Yeah I noticed that the sugar is a lot. You can just use 3/4 of the amount of sugar.

rgds

Anonymous said...

Why does my icing seem "heavy" and keeps running to the bottom of the cake ? It doesnt seem to stay nicely iced on the cake ?

Anonymous said...

Hi Aunty Yochana

You are really wonderful! I admire you bake everyday. I tried this cake last Sunday. It turn out very well. Tks a lot for sharing.

But my cake cracked in the centre, may I know how to prevent the cracked line?

God bless,
Siew Tee

Anonymous said...

Hi Aunty Yochana,

I'm thinking of using a wok to steam the cake, besides covering the cake losely with the aluminium foil, must I cover the wok with the lid?

Thanks, May

Aunty Yochana said...

Hi may,

using a wok does not yield a good result than a 3-tiered steamer.

rgds

Anonymous said...

Hello Yochana,

I saw this cake recipe in cuisine asia too but I guess I will seek your professional advice on the following:-
1) Can I use the cake using whipped cream?
2) Can I bake the cake in advance and freeze it, then defrost on the day I need to frost it?

Thanks!:)

pei2

Aunty Yochana said...

hi pei2

yes you can use the cake using whipping cream.

yes all cakes can be baked in advance, freeze it and cream it another day.

rgds

Ek Wei said...

Hi Aunty Yochana. =)

This was posted a long time ago, and I found it while searching for receipes on your blog.

I am planning to make this cake for my mum, whose birthday is coming up.

I just want to ask if the butter is too much, can I cut it down? I only saw the part that you can cut down the amount of oil used, so does it apply to the butter also?

And, the evaporated milk used is it the one can which weighs 400g?

Also, what if I don not have baking soda, will it affect my cake?

And, I don't think I have a steamer too. Will it be okay if I just use a wok to steam it? What should I do if I want to use the wok?

Sorry Auntie Yochana for all these questions. Thank you so much =)

Ek Wei

youfei said...

Hi aunty,

If i steam this cake and refrigerate it, will be be soft and moist again after i let it come to room temp?

regards,
youfei

Aunty Yochana said...

Hi Youfei,

Just thaw it and it will become soft again.

rgds

youfei said...

Hi aunty,

thanks for the reply! Btw, the 9" baking pan is 9" square pan or 9" round pan?

regards,
youfei

Aunty Yochana said...

Oopss....You Fei,

From the picture, you can see that it's a square.

Have a nice day.

rgds

youfei said...

hi aunty,

oops! haha..=X

I halved the recipe and baked it in a 7" square pan. But the cake was quite short. Less than 2" tall. Is it correct?

It was nonetheless yummy! =)

youfei said...

Hi aunty,

sorry, forgot to ask just now, how come the cake surface got so many small bubbles?

I saw the recipe at kitchen capers and the cake looks flat. But mine is higher in the center than the sides. =(

regards,
youfei

Aunty Yochana said...

Hi You fei,

yours could be the steamer problem.
Bubbles on top is ok lah..after all you will cover it with the choc fudge.
rgds

youfei said...

hi aunty,

i think so too. I steamed it in the sharp water oven. (it's actually an oven with steam function). So i think maybe the heat too much/too little. Cos cannot control.

Nvm, I'll try again! Thanks for the tips! =)

Anonymous said...

aunty i've already made this cake twice but both failed as the cake turned out soo oily and has so many holes inside,and a lil bit dry, not like urs. do u have suggestion why?
thanks!
rgds-YooLee

Aunty Yochana said...

Hi You Lee

Nothing is wrong with this recipe.
I did it once only and it was such a hit and it was successful. You have to keep trying..

rgds

Anonymous said...

tried again 2 days ago, using butter this time, n the cake turn so melt in the mouth! i did it! no big holes, just a lil bit short, maybe because i used bigger pan. just have some problem with the center of the cake which took longer time to steamed.
thanks!
rgds-YooLee

Esther said...

Hi Aunty,

My whole family like this cake. They all comment that this cake is delicious.

Hope aunty can share steam butter cake in future.

Thank you.

@ddie said...

hi aunty

this is a nice recipe, i see that many of your readers actually tried it :)
personally i baked it many many times, the first 2-3 times it turned out good, but lately the top of my cakes always cracked (like fatt koh) when they are done. I am not sure what mistakes i made along the way coz I've been doing them the same as before. I also follow that when steaming it, i'll have to use a medium fire/heat. and as for baking powder, it's the same amount too. So what do you think makes the top cracked?

Aunty Yochana said...

Hi addie

I can't explain too...it could be your method, the eggs or something.
I really can't understand why sometimes it's good and sometimes it's no good. it happens to me to me too.

rgds

Anonymous said...

hi Yochana,

found this steam cake and looking at the reviews, it seemed so good. I wld like to try making it. However, I can't find evaporated milk in Vietnam. Is there a substitute for this?

Hope to hear from you soon. Tks in advance.

Rgds,
Angie

Anonymous said...

Hi...Can i use olive oil instead in this recipe? thanks

Anonymous said...

Hi aunty Yochana...today i try your choco moist cake and turn out really nice. i use less sugar, about 280 gm, because i prefer the choco bitter than it sweet. even my choosy aunt say it taste good on the first bite. thanks for sharing such a nice and simple recipe.

AL

Anonymous said...

Hi Aunty Yochana,

i saw the recipe of the soft steamed banana cake. i was wondering if i can substitute the egg layer with the steam moist chocolate cake..
and can i use the hongkong flour instead of plain for for it?

Thanks,
Sandra

Anonymous said...

Hi Aunty, I'm a first time baker and am trying this cake today. How many grams is the evaporated milk that you use? I can only find 410g tin of it.

Also , I have a 3 layer steamer ,which level should I steam the cake on?

Thank you so much.

wendy

susan said...

Hi Aunt Yochana
Tried yr recipe last nite and it turned out beautiful. Thanks for sharing.
Susan

Anonymous said...

Hi aunty!!

Was searching for a simple choco cake recipe to bake for my hubby...then i saw yr steamed moist choco cake recipe n i wanted to try to make it for his bday today...but my question is can i used cake flour instead of plain flour?

yammy said...

hi,for the topping can i use butter instead of corn oil?

Aunty Yochana said...

Hi

Yes you can use butter instead of corn oil.

rgds

yammy said...

hi aunty,the cake turned out good,thanks for the receipe!i am going to make it again,the condense milk,can i use chocolate condense milk instead?

Aunty Yochana said...

Oops...Yammy
I've not come across chocolate condense milk but definitely it can be used.

rgds

Novi said...

hi aunty, i just saw this recipe and would like to give it a try. may i know if i can substitute the condense milk with something else e.g. soy milk with sugar or corn syrup? if i can, may i know what the measurement is?
many thanks for your time to reply this question. :) have a good day!

Ean said...

If I half the recipe, what about the baking powder? Halves the 1tsp?

If I use the canola oil, it will taste nice ? Or use butter taste nicer ?

I prefer to use oil than butter.

Anonymous said...

Hi Aunty,
Can i substitute evap with uht milk or milk powder mixed with water? Tks

Debby

Anonymous said...

Hi Aunty,
Can i substitute evap with uht milk or milk powder mixed with water? Tks

Debby

Joongy's Blog said...

i make this cake few days ago. it was a blast. i reduced sugar to 1 3/4 cup. it doesn't taste sweet at all. very plain flavor but with the choc sauce, OMG!!!! it was finished in less than an hour!! 3 ppl only.

Anonymous said...

hi yochana, which 1 make the chocolate cake taste better and rise higher, by using butter or cooking oil(corn oil)?
is the eggs nid mix it by mixer or just spatula?

thanks and wish to rec ur reply soon.
regards,
justina

Anonymous said...

Hi Aunty Yochana,

uses your receipe, the cake is marvellous. by the way, can I check with you how to prevent a crack line on top of the cake. How to prevent the chocolate fudge from turning crumpy.

Thanks in advance.

Anonymous said...

helo Aunty Yochana,

Thus is my first time baking....Are you able to advise me if I can use dutch process cocoa or hershey cocoa powder for this cake? want to bake for hubbys as surprise bdae cake =)
thank u!