That one was a very traditional hand-me-down moist chocolate cake recipe that I found here. I'm gonna retype it here again with substitutions I've made. I always have this thing about hand-me-down recipe. Things with name like Grandma's apple crumble, Mum's secret mango pudding and my mother-in-law steamed chocolate cake can't go wrong. Often, they're a no-fail recipe.
I didn't have all ingredients in hand. After many substitutions and decorating while it's still hot (never ever be impatient with chocolate cake!), this look so modernized and definitely has no olden days goodness in it.Also, the top crack crack because I tried to unmould it while it's still hot. Lesson learnt the hard way. Nevertheless, it's the taste that counts. This is one rich, very fudgy chocolate cake. This yield a large amount, say 2 x 8'' round cake? It doesn't really matter and you could make this in any pan you have, even a loaf pan really.
Alright, will improve on my piping skills. Sorry people, bad decorations and the chocolate topping definitely can't cover the huge crack at the center. Too bad!
Anyway, here comes the recipe!
1 1/2 cup plain flour
1 cup high quality dark cocoa powder (I like mine real dark!)
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 cup canola oil
1 cup fat free milk [I don't have any evaporated milk in hand and I ran out of full cream milk :( ]
3 extra large eggs (beaten)
1 tsp pure vanilla extract
1 cup boiling water (Must be boiling. Whatever lumps you have will be stir to combination here)
1) Sift together Portion A and stir until well mixed.
2) Stir in the rest of the ingredient in the sequence given.
3) Make sure to stir well after addition of each ingredient. Each ingredient goes in all at one go.
4) Pour the very thin batter in a well greased and line pan.
5) Steam at medium-low heat for 45mins or until done.
For the chocolate fudge topping (I love this and will definitely use this more often in my other baking where toppings are needed!)
2 tbsp cocoa powder
2 tbsp canola oil
2 tbsp granulated sugar
1/4 cup of fat free milk (That's what I have in hand, please use full cream milk if possible!)
150g chocolates of your liking (I used Belgian Milk Chocolates*)
6) Mix together Portion B. Don' bother sifting the cocoa powder.
7) Melt chocolate and butter ala Bain-Marie.
8) Once all butter and chocolates incorporated, fold in the mixed Portion B.
9) Mix well until smooth and glossy.
10) Chill to room temperature before pouring over cake.
Decorate as you like. Do all the ganache topping and the decorations when the cake is cooled (preferaly chilled). There is no harm in leaving the cake in the fridge overnight but lots of damage done if you try to be impatient like me, :(
Here's a slice of a super rich, moist, fudgy, real dark chocolate cake for whoever who's reading this!
* I dunno bout you guys but I think chocolate cake should not be brown and should not be light brown. Chocolate cake should be real dark, like black in colour like. I used Belgian chocolate because I prefer that to bittersweet choc. However, I still get a dark topping because there's 2 tbsp packed cocoa powder in it. You really could use any chocolates you like. Just make sure, they have at least 60% - 70% of cocoa content in them. Now, that's what I call a real chocolate cake!
Also, as many blogs already mentioned, boiling a kettle of water and waiting to refill the steamer just in case it ran out of water is a pretty useful tip. So, do it!
Sunday, May 11, 2008
Posted by Quinn at Sunday, May 11, 2008