Moist Chocolate Steamed Cake
Ingredients
Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 cup cocoa powder
- 1 cup cooking oil
- 1 cup milk
- 0.5 cup condensed milk
- 7 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon ovalette
- 2 large eggs
Optional additions
- Chocolate emulco (optional, for color)
- Chocolate rice (optional, for extra moisture)
Topping
- 1 cup milk
- 0.5 cup condensed milk
- Cooking chocolate (adjust amount for desired thickness)
- Shortening (small amount)
Preparation
Cake
Sift the flour, baking powder, baking soda, and cocoa powder together and set aside.
Place the cooking oil, milk, condensed milk, sugar, salt, ovalette, and eggs in a blender and blend until smooth.
Pour the blended mixture into the sifted dry ingredients and stir with a hand whisk until well combined.
Optionally, add chocolate emulco for a darker color and chocolate rice for extra moisture.
Grease a cake pan with margarine and pour in the batter.
Preheat the steamer, then steam the cake for 1 hour on medium heat with the lid covered by a cloth to prevent water droplets.
Topping
Use the double boil method to heat 1 cup milk and 0.5 cup condensed milk.
Add cooking chocolate and stir until melted, adjusting the amount for desired thickness.
Stir in a small amount of shortening.
Assembly
Allow the cake and topping to cool slightly.
Pour half of the topping over the cake.
Refrigerate the cake for 30 minutes.
Pour the remaining topping over the cake for a shiny finish.
Tips
Adjust the chocolate in the topping to control thickness and flavor.
Ensure the steamer is preheated and properly covered to maintain cake texture.
