Tuesday, October 2, 2012
Perfect Chocolate Cake
For months, I have been testing out many chocolate cake recipes in search for the perfect chocolate cake. Just as I was about to give up the search and question if there is such a thing at all as the perfect chocolate cake, I stumbled upon this recipe that caught my attention. I tested it almost immediately, and WOW, what can I say?
This is, in my opinion, the perfect chocolate cake.
This chocolaty chocolate cake is not only delicious simply on its own, but also versatile enough as a base cake for any creation.
It’s a breeze to prepare. There is no whisking or folding. You don't even need an electric stand mixer. Just a few bowls, a couple of stirs, and you are good to go.
What I love most about this cake is that it slices beautifully. It does not fall apart or break into crumbs. You can get neat clean layers without having to clean up those annoying loose cake crumbs covering the kitchen bench, on the floor, in your hair…
Now, there is a secret to this wonderful chocolate cake which might also be good news for some. This is in fact a steamed chocolate cake, which means you don’t need an oven but a steamer.
You are probably wondering if the steamed chocolate cake is anything like the baked chocolate cake. Yes, it is exactly like the baked version and better. The steamed chocolate cake is soft and moist, and stays moist for days. And because of the cooking technique, it cooks the cake more evenly without drying/overcooking the outside by the time the middle is done. There is no such thing as a dry steamed cake, right?
For the steamer, I used a large stockpot that has a lid, and is big enough to accommodate the cake tin and a small metal rack. The metal rack is for lifting the cake pan above the water level. If you don’t have a metal rack, you can use a metal colander, ramekins, bowls, or empty food cans.
Leave enough space between the water level and the bottom of the cake pan so that when the water boils, it doesn’t touch the bottom of the pan. Check the water level about half way through the steaming process, and topping with more boiling water if required.
This is a popular recipe that has been blogged and reblogged, and always with raving reviews. This is now my go-to chocolate cake.
Do you have an ultimate chocolate recipe? I would like to hear from you. :)
Perfect Chocolate Cake (Steamed)
(Original source of this recipe is unknown. It was first shared by Dralion from Kitchencapers.)
Makes one 8" (20cm) cake but I used a 6" (15cm) cake pan for a smaller and higher cake.
180 grams unsalted butter, cut into small cubes
180 grams caster sugar
200 grams full cream evaporated milk
1/2 teaspoon vanilla extract
2 eggs, slightly beaten with fork
100 grams cake flour (you can also use plain flour)
50 grams unsweeten cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Line cake pan with baking paper and set aside. Heat up the steamer.
In a small saucepan, heat the butter, caster sugar, evaporated milk and vanilla extract over low heat until the butter is melted and sugar is dissolved. Remove from the heat.
Sift and mix the flour, cocoa powder, baking powder and baking soda into a large mixing bowl.
Add the beaten eggs into the slightly cooled evaporated milk mixture and stir until fully combined.
Pour the egg mixture over the flour mixture and stir until fully combined. The cake batter should be runny.
Pour the batter into the lined pan and cover the pan loosely with a piece of aluminium foil (This step is important. You want a moist cake, not a soggy cake!). Place the cake pan on the rack into the steamer and cover the steamer with a lid. Steam over low to medium heat on a gentle boil for 45 minutes, until when a toothpick is inserted in the center comes out clean.
Labels: The Basics