Steamed Moist Chocolate Cake

Cake
- 188g unsalted butter
- 225g castor sugar
- 1/2 can full cream evaporated milk (about 200ml)
- 2 eggs, lightly beaten with a folk
- 1 cup of plain flour (I used top flour)
- 1/2 cup of good quality unsweetened cocoa powder (I used Hershey's)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract

1. Heat up your steamer or wok before making the cake.

2. Line and grease a 9-inch pan.

3.
(A) Combine castor sugar, evaporated milk, vanilla extract and butter in a
saucepan. Stir over low heat until sugar is dissolved and butter is melted. You do
NOT need to come to a boil. Once all ingredients are melted, turn off the fire and
leave it on the stove to cool.

(B) In the meantime, sift the flour, cocoa powder, baking powder and baking
soda into a large mixing bowl.

4. Once (A) is cooled, add the beaten eggs in and mix thoroughly. Finally, pour
the eggy mixture into the flour and stir till well combined. The final batter should
be runny.

5. Pour the batter into prepared pan and place it in the steamer. Cover the top of
the pan loosely with a sheet of aluminium foil.

6. Steam over medium heat for 45 mins. I have also tried baking and it works as
well. I baked in a 175 degree celsius oven for about 50 mins. Just cover loosely
with a sheet of aluminium foil to make sure that the top doesn't burn.

7. Cool the cake in pan before turning out for further decoration.


Chocolate Fudge Topping (Optional)
- 1/2 can of condensed milk (I used Lady General because it has a thicker
consistency)
- 1/2 tsp of vanilla extract
- 4 tbsp vegetable oil
- 20g cocoa powder, sifted
- Small pinch of salt (which I usually omit)

Combine the sifted cocoa powder, condensed milk and oil. Stir over low heat till
the mixture thickens (keep stirring all the time). Add in salt and vanilla extract.
Cool the chocolate mixture for a little while before spreading onto the cake. I
prefer using Lady General condensed milk, as opposed to Milkmaid, because it
gives a more fudgy consistency. The latter gives a more runny chocolate sauce,
which I don't quite like. Sprinkle Hundreds & Thousands for some colour.

Ingredients for the Blueberry icing:
112g unsalted butter, at room temperature
1 teaspoon of milk
1 teaspoon of vanilla extract
4 tablespoons of blueberry jam
375g of sifted icing sugar
a few drops of blue food colouring to make the icing blue

Method for the blueberry icing:
1. In a bowl beat the butter until nice and creamy.
2. Gradually add the sifted icing sugar and mix well after each addition.
3. Add the vanilla extract and the milk, mix well for a few minutes
4. When the mixture is nice and creamy add the 4 tablespoons of blueberry jam
5. Mix and add a few drops of blue food colouring to make the icing blue
6. Pipe or spoon the icing on top of the cupcakes

or the Filling:
1 cup of blueberries (fresh or frozen)
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons water
For the Frosting:**
1/3 cup butter (at room temperature)
1 package cream cheese (8 ounces room temperature)
2 teaspoons vanilla extract
2 cups powdered sugar
For the Filling:
Heat a pan on low to medium heat.
Add the blueberries, sugar, lemon juice, and water to the pan.
Stir the blueberry mixture until it thickens to the consistency of jam.
Set aside to cool.
For the Frosting:
Add the butter, cream cheese, vanilla extract, and powdered sugar to a medium
size bowl.
Beat until smooth (about 3 or 4 minutes).