Steamed Chocolate Cake 2

Steamed Chocolate Cake 2

This is the other recipe. Try it and see the difference. You might like this one!

2 cups flour (I used Tepung Gandum Blue Key)
2 tsp baking powder
3/4 oil (I used Daisy corn oil)
1 cup sugar
1 cup warm water
1/2 cup condensed milk
1 cup cocoa powder
3 eggs
1 tsp vanilla

Method
Sieve flour, baking powder and cocoa and put aside.
Beat eggs until fluffy. Add in sugar and continue beating.
Add in the dry ingredients alternating with warm water.
Pour in oil, condensed milk and vanilla. Gently stir until combine.
Pour mixture into tin or plastic container and steam for 1 hour.
Don't forget to cover the container with aluminium foil.

Topping.
250 g cooking chocolate.
2 Tbsp butter
1/2 Tbsp sugar (I didn't)

Using a double boiler, melt everything. Cool a bit before spreading over cooled cake.

Steamed Chocolate Cake

Steamed Chocolate Cake.

I was rather late. The craze had come and gone when I finally joined the steamed chocolate cake bandwagon!

Someone gave us a few boxes of this cake and it took me a while before I actually ate it. Steam? No, not for me! Or so I thought...

I searched the internet for a simple and easy recipe, too many steps confuses me.

And I found several, but I chose 2 and even in cake land, democracy lives! The masses chose, this one.

Steamed Chocolate Cake.

source: sadly I cannot remember, but thank you very much!

1 cup flour (I used Tepung gandum Blue Key)

1/4 cup cocoa ( I used Meriah)

1 tsp baking powder

250 ml Chocolate milk (1 small box, is 250 ml, no need to sukat)

2 eggs

1 tsp vanilla

1 cup sugar

1/2 cup butter

3 Tbsp condensed milk 

1/4 cup oil (I used Daisy corn oil)

Method

In a bowl, beat eggs, sugar and butter until combine. Add in vanilla and beat again.

Fold in flour, cocoa and baking powder.

Add in milk, condensed milk and oil.

Pour mixture into tin or plastic container.

Steam the cake for 40 min. Ensure the water is boiling first. Cover the tin or container with a piece of aluminium fold. Droplets of water from the cover of the steamer will ruin your cake.

Keep checking the water level in the steamer from time to time. You don't want a hangus cake.

You know when the cake is done when it feels firm to the touch or insert a skewer and it come out clean.

Topping

1 cup condensed milk.

1/4 cup cocoa

2 Tbsp butter or magarine

2 Tbsp milk

Using a double boiler, cook until all melted. Cool slightly before spreading over cooled cake.

You can either leave it plain, or cover the cake with chocolate rice or with whatever you like.

Good luck.

Cakes - Chocolate cake

Chocolate cake

Not many people can resist the tempting allure of gooey delicious chocolate cake.
Well done! to those who have, LOL
But seriously it is a great treat (or threat depending on how you see it) despite all the kg that comes along with each bite.

I want to share this very old recipe. I'm not sure neither does my mum, the origins of the yummy cake.
I have been baking this for years and it was one of the first cakes I ever baked.

Chocolate Cake.

8 oz butter
8 oz soft brown sugar
8 oz self raising flour
3 tsp baking powder
1 tsp bicarbonate soda
1 tsp vanilla
2 oz cocoa powder (I used Meriah)
4 eggs
1/3 cup warm water (you can add a tsp of coffee if you want)

Method:
Sieve flour, baking and bicarbonate soda and cocoa together and put aside.
Cream butter and sugar, until pale and creamy.
Add in eggs one at a time.
Fold in dry ingredients bit by bit alternating with water until just combine.
Do not over mix.

Bake at 180 c for 30-40 mins. Keep checking as each oven is different.

Once cooled you can ice the cake.

Chocolate icing.
4 oz of icing sugar (please sieve first)
2 oz of cocoa powder
2 oz of soft butter
Milk just enough for the icing to be spreadable.

Cakes - Purple Ombre Cake

Purple Ombre Cake

When I first saw this multi coloured layered cake on several blogs and magazines I admit I was a little bit 

sceptical mainly because of the colour!
But after as always several times of rereading and revisiting all those sites I decided to have a go at it and amazingly it was delicious!

Here is the recipe if you want to try. I chose dark purple to pale lilac. You can colour your cake as you like.
 I made a few amendments according to my taste.

Purple Ombre Cake.
source: Joy of Baking & ABM

350 g self raising flour
230 g butter or magarine
250 g sugar
3 eggs ( I used grade A eggs, they are kinda big)
2 tsp vanilla
240 ml buttermilk (I made my own, 1 tsp vinegar + 1 cup milk, let it stand for 10 mins then use)
colour of your choice I used Star brand, Purple.

Method:
Cream butter and sugar until white and fluffy.
Add in eggs, one at a time. Add in vanilla.
Alternate flour and buttermilk. If you begin with flour, end with flour too.
Do not overmix, use a wooden spoon and gently fold in.

Divide the batter evenly into three or more if you want, bowls. I measured it, a bit leceh but it worth the while. One bowl, one colour. Be careful when adding colours. Use a toothpick and blend gently.
When the cake bakes the outcome is darker.

Pour batter into greased tins. I used 8" tins, it took me a while to get it all done as I only had 2 tins.
Bake at 170 c for 20 min. Cool on racks when baked.


Icing.
I opted for a cream cheese icing than a buttercream one.

350 ml non diary whipping cream
120 g cream cheese (I wanted mine to be more cheesy LOL)
3 Tbsp icing sugar (I didn't)


Make sure the cream cheese is at room temperature.

Beat cream cheese until smooth, no lumps.
Add in sugar and continue beating.

In another bowl, whipped the cream until stiff.
Gently fold into the cheese mixture.


Assemble the cake.
Arrange the cake according to the shades and spread the cream cheese icing in between each layer.
Cover the entire cake with the remaining icing and decorate as you like!

Good luck.