My friend Nor posted a picture of this chocolate cake on FB and it look so moist and chocolaty and I just have to get her to share the recipe with us. I made this cake right away and it was so good. I shared this cake with a few friends and the just raved about it. Some even wanted to place order on it from me and might just take up on that. By the way this cake is steam and not bakes so you don’t need an oven to make a proper cake. Please don't mind the ugly frosting as I suck at doing it :( By the way Valentine's Day is just around the corner. Why not make one for your love ones.
200 gram flour
100 gram cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp pure vanilla extract
200 gram sugar
1 cup vegetable oil
1 cup condensed milk
1 cup hot water
Chocolate Ganache Topping:
200 ml whipping cream
350 gram dark chocolate – chopped
1 tbsp butter
1. Prepared a steamer. Line and greased an 8” round baking pan. Sieve flour, cocoa powder, salt, baking powder and baking soda. Set it aside.
2. In a mixer beat eggs,, vanilla, sugar and condensed milk over high speed. Beat for 5 minutes or until light in color. Slow down the mixer and add in the oil. Mix well.
3. Add in the flour mixture and mix until combined. Lastly add in the hot water. Mix well.
4. Pour batter into the baking pan, cover the top loosely with aluminum foil and steam it for an hour. Insert a toothpick to the center of the cake and it should come out clean, if not steam for another 5-10 minutes.
5. Remove from steamer and let it cool down completely.
6. To prepare the ganache, place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (You can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.
7. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. At this stage you can pour the ganache over cool cake. (I prefer thicker ganache so I let it cool down for 15 minute before spreading it all over the cake)