This Steamed Chocolate Cake will prove you that you don’t need an oven to make the most decadent cake ever. Pillowy soft, with a deep chocolate flavor, and a decadent bittersweet chocolate frosting. This is one of those cakes that will get you tons of compliments and requests for the recipe. Naturally eggless and easy to make.
Steamed Chocolate Cake
When I first moved to South America, I didn’t have an oven (and for quite a while, before I got a fancy one) so any baked goods were off limits. I would live off the local version of Starbucks pastries, Arroz Con Leche, and cans of dulce de leche.
Then my mom sent over her recipe to make a steamed chocolate cake in hopes I would make it but I wasn’t too excited to try it until I went back to visit her and tried it at her place.
F*ck an oven is all I can say.
Here’s why this cake is worth your time.
Why this cake is worth your time:
- Fluffy, pillowy-soft texture. There’s no way a regular cake would ever come close to this one, texture-wise. If you make it, everyone will ask you HOW you managed to get that incredible cloud-like texture. How? Steaming.
- Rich chocolate flavor. Did you know that steamed cakes have a purer flavor? This chocolate cake has deep chocolate flavor without being extremely sweet. Just pure chocolate.
- Chocolate frosting. Bittersweet, velvety, and decadent. The chocolate frosting is used both as a filling as well as an actual frosting and it really ties everything together, making this cake a gift from hell (or heaven).
- Eggless. Out of eggs? Egg allergy? This is a naturally eggless chocolate cake, no need for eggs for structure or flavor.
- Never dries up. Steamed cakes are so moist and fluffy that you can have them sitting on your counter for 3 days and they’ll still be fluffy. A regular baked cake? We all know you gotta gobble it down or it’ll begin to dry up.
- Easy to make. If you a have (not so young) child, they can probably make this one for you. Absolutely beginner-friendly. Throw the ingredients into the bowl, no mixer needed, let it steam, frost, enjoy.
Ingredients for steamed chocolate cake
- All-purpose flour.
- Cocoa powder. Use unsweetened cocoa powder. I recommend choosing a high-quality brand for best flavor.
- Baking powder for lifting.
- Vanilla extract for flavor.
- Vegetable oil. Sunflower and canola also work. I haven’t tested this recipe with coconut oil so I can’t recommend it.
- Sugar. Use white granulated sugar for this cake.
- Yogurt. Adding yogurt to cakes is a little trick to get an extremely moist texture, while also providing extra flavor. Sour cream may also work but I find yogurt to be easier to have on hand.
- Milk. Use cow milk, whole if possible. You’ll need enough for the cake and the frosting.
- Chocolate bar. I like to use a local brand that makes the best bittersweet chocolate ever, laced with liquor (you can’t really taste it but it takes the chocolate to the next level). The point is: use a high-quality chocolate bar that you like because this is what your frosting and filling will taste like so you want to use something worth it, not just chocolate chips or candy melts. You want dark, deep, and decadent. Actual chocolate.
How to make chocolate steamed cake
STEP 1: Line the bottom of a cake pan with parchment paper and set aside.
STEP 2: Prepare for steaming. You can use a steaming rack or a stainless steel steamer. Start by filling a pot with a few inches of water and placing it over medium-high heat. The amount of water depends on the pot you’re using, as a rule of thumb the water level should never reach the steaming rack or stainless steel steamer and touch the cake pan.
If using a steaming rack, place it in the center of your pot. If using a stainless steel steamer, place it over the pot. Wrap the lid in a clean kitchen towel, making sure none of the edges of the towel can reach the flame. This helps you absorb all the water that would otherwise get into your cake.
Cover the pot with the lid. Allow the water to come to a boil, then reduce the heat to medium-low to keep the water simmering.
STEP 3: Make the cake batter. This takes 5 minutes at most. Simply combine all the dry ingredients into a bowl, and combine all the wet ingredients into a separate bowl. Now sift the dry ingredients into the wets and mix until just combined. Pour the cake batter into your prepared cake pan.
STEP 4: Steam. Cover the cake pan with some parchment paper to protect your cake and keep it from sticking to the towel/lid. Place the cake pan onto the steamer and cover with the lid. Steam on medium high until a toothpick comes out clean or with a few moist crumbs (not wet). Remove the cake from the steamer and then from the pan. Allow to cool down on a clean plate before cutting it in half. While the cake is chilling, make the filling/frosting.
STEP 5: Make the frosting. Add the milk and chocolate to a small saucepan over low heat and allow the chocolate to melt into the milk until smooth. A thick but velvety chocolate frosting will form. Stir frequently, if not constantly, do not allow the milk to simmer or bowl.
STEP 6: Frost. Level off the cake by cutting off the dome part on top. Invert the cake onto a clean plate and cut it in half. Pour spoonfuls of chocolate frosting onto the bottom layer of your cake. Spread evenly, then top with the top layer of your cake. Pour the remaining frosting over the top of the cake, smoothing it out with a spatula, allowing the frosting to fall down the sides of the cake. Slice and serve!
Can I make this cake ahead of time?
Yes. For best results, I recommend making and steaming the cake 1 day ahead of time, then storing it covered at room temperature for the night. The next day, you can fill and frost the cake before serving it.
How do you store steamed cake?
Steamed cakes keep best than regular baked cake thanks to their moist and fluffy texture. Store this cake covered at room temperature for up to 1-2 days or covered in the refrigerator for up to 4-5 days. Refrigerating does tend to dry up foods, so keep that in mind.
HAPPY BAKING!! I hope you’ll love this Super Moist Steamed Chocolate Cake as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE DECADENT RECIPES YOU’LL LOVE:
- Chocolate Filled Cookies
- Chocolate Raspberry Cupcakes with Ganache Filling
- Chocolate Cherry Brownies
- Mini Basque Cheesecake
Steamed Chocolate Cake
Ingredients
- 1 cup and 2 tbsp (140 g) all-purpose flour
- 1/4 cup and 1 tbsp (35 g) unsweetened cocoa powder
- 1 tsp (4 g) baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup (55 ml) vegetable oil (or sunflower or canola oil)
- 3/4 cups (150 g) white granulated sugar
- 2 tbsp (30 g) yogurt
- 3/4 cups and 1 tbsp (195 ml) whole milk
Instructions
- Line the bottom of a 6" (15 cm) cake pan with parchment paper and set aside.
- Prepare for steaming. You can use a steaming rack or a stainless steel steamer for this recipe. Start by filling a pot with a few inches of water and placing it over medium-high heat. The amount of water depends on the pot you're using, as a rule of thumb the water level should never reach the steaming rack or stainless steel steamer and touch the cake pan. If using a steaming rack, place it in the center of your pot. If using a stainless steel steamer, place it over the pot. Wrap the lid in a clean kitchen towel, making sure none of the edges of the towel can reach the flame. This helps you absorb all the water that would otherwise be too much. Cover the pot with the lid. Allow the water to come to a boil, then reduce the heat to medium-low to keep the water simmering.
- Make the cake batter. Add the flour, sugar, cocoa powder, baking powder, and salt to a medium bowl. Mix until combined, then set aside. In a separate medium bowl, add the milk, oil, and yogurt. Mix until combined. Sift the dry ingredients into the wet, and mix until just combined and smooth. Pour the cake batter into your prepared cake pan.
- Steam. Cover the cake pan with some parchment paper to protect your cake and keep it from sticking to the towel/lid. Place the cake pan onto the steamer and cover with the lid. Steam on medium high for 40-45 minutes or until a toothpick comes out clean or with a few moist crumbs (not wet). Remove the cake from the steamer and then from the pan. Allow to cool down on a clean plate before cutting and frosting. While the cake is chilling, make the filling/frosting.
- Make the frosting. Add the milk and chocolate to a small saucepan over low heat and allow the chocolate to melt into the milk until smooth. A thick but velvety chocolate frosting will form. Stir frequently, if not constantly, do not allow the milk to simmer or bowl.
- Frost. Level off the cake by cutting off the dome part on top. Invert the cake onto a clean plate and cut it in half. Pour spoonfuls of chocolate frosting onto the bottom layer of your cake. Spread evenly, then top with the top layer of your cake. Pour the remaining frosting over the top of the cake, smoothing it out with a spatula, allowing the frosting to fall down the sides of the cake. Slice and serve!
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