Steamed chocolate cake

What makes a rich, luscious, moist chocolate cake better? Why, a dark chocolate ganache, of course!

Credit: Tammi Kwok

• serves

  8

• prep

  5 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 1 cup (150 g) plain flour
• ¼ cup (35g) unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ cup sugar
• 2 eggs
• 60 ml vegetable or melted coconut oil
• ½ cup milk
• ½ tsp vanilla extract
• salt, to taste

Ganache

• 300 g dark chocolate
• 300 ml thickened cream, warmed

Instructions

1. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt until well-combined. Then add in the sugar and whisk to combine.
2. Into this mixture, add the eggs, milk, oil, and extract, then whisk it until smooth.
3. Spray or grease a 20cm (8-inch) cake pan, then pour the cake batter into the pan and cover with aluminium foil.
4. Bring water to a simmer in a lidded deep skillet or large saucepan wide and deep enough to hold the cake pan.
5. Once simmering, place a heat-proof plate or trivet into the water, then set the cake pan onto the plate, but is not submerged.
6. Cover with a lid, then let cook for 35-40 minutes until the cake is cooked through and a skewer inserted into the centre comes out clean. Remove the cake and set it aside to cool.
7. To make the ganache, whisk together the chocolate and warm cream until smooth and glossy. Cool slightly, and serve with slices of steamed cake.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.