Caramel Chocolate Cake

 Caramel Chocolate Cake

Hmm... the name of the cake alone is already making me drool.

In fact I came across several recipes of this said cake a few times but after reading the ingredients and method I just skipped to the next recipe as I thought it was a tad tedious and hassle.
This is the sure proof that you'll never know until you try.

A few weeks ago, my brother's friend gave us several pieces of this cake.
At first I was rather skeptical, the cake looks great but I wonder does it taste great too?
After all it is a steamed cake and I don't really like steamed cakes.
But after one mouthful, I was totally convinced that I have been an idiot not to try out this recipe sooner!
Make sure your steamer is filled with water at all times and ready!

Caramel Chocolate Cake

Ingredients

2 Tbsp sugar
Sprinkle onto baking tin (8 in round tin) and slowly melt over fire until it turn brownish.
Be careful not to burn the sugar!
Put aside to cool.

For Caramel
1 cup condensed milk
1 cup evaporated milk
3 yolks
1 tsp vanilla

In a bowl combine everything, and whisk to combine.
Don't over beat, as air bubbles will make your caramel filled with holes.
Pour onto cool melted sugar and steam for 15 mins.
Once cook, take out and leave to cool for a while.

For the Chocolate Cake
A
1 cup condensed milk
1 cup evaporated milk
1 cup oil (any cooking oil will do, I used sunflower oil)
1 cup sugar
1 cup cocoa powder

Combine all the ingredients in a pot and slowly cook until it turns into a smooth paste
and warm through. Stir at all times, to avoid burning.Switch off fire and cool.

Chocolate Cake
B
4 eggs (lightly beaten)
1 cup flour
1 tsp bicarbonate soda
1 tsp baking powder

Sieve flour and both baking powder and soda . Beat the eggs.
Using a whisk, alternate the flour and eggs into the chocolate mixture.
Then slowly, using a ladle, spoon the mixture on top of the caramel layer.
Do it gently to avoid breaking the caramel.

Then steam again for 45 min to 1 hour.
Check that there is water in the steamer at all times and occasionally wipe the insides of the cover to avoid too much water dripping onto the surface of the cake.

Leave the cake to cool completely, about 2 to 3 hours before attempting to remove it from the tin.
Using a butter knife gently loosen the sides and use a plate to flip the cake as some melted sugar will drip to the sides of the cake.
Cool in the fridge or eat it.

Happy Baking.