A chance visit on a post at Aunty Yochana’s blog about a steamed fudge cake piqued my interest. It looked really good. Unfortunately, no recipe was posted so I tried to hunt for one.
The majority of the posts I found were baked fudge cakes and most of the steamed chocolate cake posts were about the infamous steamed chocolate “Lana-like” cake that I had made a long while ago.
Undeterred, I adapted from a baked fudge cake recipe that I found quite interesting. The result is a dense chocolaty cake that still managed to be soft.
Steamed chocolate fudge cake (adapted from RecipeTin Eats)
- 240 grams dark chocolate
- 105 grams caster sugar
- 105 grams dark brown sugar
- 250 grams unsalted butter
- 312 ml milk
- 1/2 tsp salt
- 1 tbsp instant coffee granules
- 60 ml grapeseed oil
- 2 eggs
- 265 grams all-purpose flour
- 45 grams cocoa powder
- 1 tsp baking powder
- Line a 8 inch square pan. Prepare a steamer with enough water to boil for 70 minutes.
- Sift flour, cocoa powder and baking powder into a bowl. Set aside.
- Melt chocolate, both sugars, butter, 1/2 of the milk, salt and instant coffee granules over a simmering pot of water.
- Remove from heat and add in remaining milk. Whisk well.
- Add in oil. Whisk well.
- Add in eggs, one at a time. Whisk well.
- Add in dry ingredients all at once. Mix in until just combined.
- Pour batter into prepared pan, cover top with foil to prevent water from dripping into the cake. Steam for 70 minutes, or until a skewer in the middle of the cake comes out clean.
- Cool completely before frosting.
Chocolate frosting (adapted from Delia Online)
- 125 grams light brown sugar
- 170 grams milk
- 125 grams dark chocolate
- 50 grams butter
- 1/2 tsp vanilla extract
- 1 tsp vegetarian gelatine
- 10 grams hoen kwe flour
- Add sugar, milk, gelatine and hoen kwe flour in a saucepan over medium heat. Whisk until sugar dissolves.
- When mixture starts to boil, turn off heat.
- Add in chocolate, butter and vanilla extract. Whisk well to combine.
- Let cool completely, then chill in fridge for 2 hours before using.
Super duper moist chocolaty goodness. A slice goes a very long way.
- I used 60% dark chocolate.
- If not frosting the cake, increase both sugars to 130 grams.
- The frosting was not the pudding type I expected. Rather, it is kind of liquid, though good enough to stay on the cake and not dribble everywhere. If substituting, do note that the vegetarian gelatine is not as strong as normal animal/fish gelatine and agar agar.
- Hoen kwe flour is flavored green bean/pea flour.