Monday 1 April 2013

Steamed Moist Cake by Joanna Choo

180g unsalted butter
180g castor sugar
200ml low fat milk
2 eggs, lightly beaten
110g cake flour (or plain flour)
50g good quality unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract

Chocolate Ganache
- 60g dark chocolate couvertures
- 20g butter
- 40ml milk

Chocolate Cake
- Heat up the steamer.
- Line and grease an 8″ cake baking pan.
- Combine castor sugar, milk, vanilla extract and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, switch off fire and leave to cool.
- When mixture has cooled, add the beaten eggs into the mixture and stir till well mix.
- Sift the flour, cocoa powder, baking powder and baking soda in a large mixing bowl.
- Pour the liquid mixture over the flour.
- Mix well with hand whisk (cake batter should be runny).
- Pour the batter into prepared pan, cover top of pan loosely with a piece of aluminum foil.
- Steam over medium heat for 45 mins to 1 hour.
- Cool the cake in pan. Invert and remove from pan. Chill cake in fridge before frosting with chocolate ganache.

** If using corn oil simply mix all ingredients up and stir till well blended.

Chocolate ganache
- mix chocolates and butter in bowl above boiling water, until melted.
- add milk slowly to get desired consistency for ganache.
- chill in fridge. Once cooled, get ready to frost the cake.

[recipe adapted from]

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