With relaxing Monday, after all, last Sunday we took our time to enjoy it and didn’t go for classes because my little one had just completed her Module 1 for Creative Writing last week. Module 2 will start end of the month. I am really delighted because driving all the way to Sembawang and hanging around for her to finish can be pretty boring and tiring. We just need to endure another 12 weeks from next month onwards, before we can once again enjoy a FULL Sunday as a family, doing things we loved.
With some Dark Lindt Chocolate hubby brought back from his last trip, I think this will be the best way to make a Steamed Moist Chocolate Cake for our tea as Monday is a special day whereby both my kids are home for lunch.
As usual, this cake never failed. Thanks A!
What you need:
375g butter or Corn Oil **
314g castor sugar (original 2 cups)
410g Evaporated Milk
4 Eggs,lightly beaten with a folk
286g of Plain flour ***
102g 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
Method:
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. Set aside and keep warm.
Add the beaten eggs into the slightly cool 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 loosely with a piece of aluminium foil.
Steam over medium heat for 1 1/2 hour (45 mins for 1/2 recipe).
Cool the cake in pan before turning out for further decoration.
Chocolate topping
1 can of Condense 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
Method:
Combine the sifted cocoa powder, condense milk and oil.
Stir over low heat till thicken (stirring all the time).
Add in salt and vanilla extract or essence.
Cool the chocolate topping a little before spreading on the cake.
