Steamed Chocolate Cake
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.
Ingredients
For The Cake
- 1 cup and 2 tbsp (140 g) all-purpose flour
- 1/4 cup and 1 tbsp (35 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup (55 ml) vegetable oil (or sunflower or canola oil)
- 3/4 cups (150 g) white granulated sugar
- 2 tablespoon (30 g) yogurt
- 3/4 cups and 1 tbsp (195 ml) whole milk
For The Frosting
- 1 and 1/4 cups (150 ml) milk
- 3 oz (85 g) chocolate bar (chopped)
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!
Notes
Make-Ahead Instructions: make and steam this cake 1 day ahead of time, then store it covered at room temperature for the night. The next day, fill, frost, and serve.
Storing Instructions: 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.
Nutrition
Calories: 301kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 6mgSodium: 86mgPotassium: 238mgFiber: 3gSugar: 24gVitamin A: 80IUVitamin C: 0.03mgCalcium: 106mgIron: 3mg
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