Steamed Chocolate Cake
This is an easy to make steamed chocolate cake. The cake mixture is made the same as any other but then instead of putting it in an oven you put it on a rack in a large saucepan.
Ingredients
Serves: 12
- 125g butter, softened
- 1 1/2 cups (330g) white sugar
- 2 teaspoons vanilla essence
- 2 eggs
- 2 1/3 cups (280g) plain flour
- 3/4 cup cocoa powder
- 1 1/4 tablespoons ground cinnamon
- 1 teaspoon bicarbonate of soda
- 1 1/2 cups (375ml) milk
- 1/2 cup chopped walnuts
Directions
Preparation:20min ›
Cook:1hour25min ›
Ready in:1hour45min
- Thoroughly grease bottom and sides of a 2 litre heat proof mould or 22cm ring cake tin. Sprinkle with white sugar and tap out excess.
- In a large mixer bowl beat butter, sugar and vanilla until light and fluffy. Add eggs and blend well.
- In separate bowl stir together flour, cocoa, cinnamon and bicarbonate of soda then add to butter mixture alternately with milk until well blended. Stir in the chopped nuts.
- Spoon batter into the greased mould. Cover with a piece of greased aluminium foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
- Place a rack into a large saucepan and pour in water to top of rack. Heat water to boiling then place mould on rack. Reduce heat. Cover saucepan and steam cake over simmering water for an hour and 25 minutes or until cake tester inserted in centre comes out clean. (Add water, as needed, during steaming to keep water at rack level.)
- Remove mould from the saucepan and cool 10 minutes on a cake rack. Run tip of sharp knife around edges then invert on serving plate. Serve hot accompanied with sauces of your choice.
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Reviews and Ratings
Global Ratings:
(10)
Reviews in English (9)
I couldn't believe how beautiful this cake turned out. I used my large pressure cooker, without the pressure cooker attachment thingy, because it was large enough to hold my bundt pan. I also didn't have any cocoa powder, so I used 3 bars of Hershey's Unsweetened Chocolate Bars(It was all I had left)so the cinnamon is very predominate and delicious. I then made a sauce using Bailey's Cappacino Liquor and whipped cream. Amazing. Thank you for such a wonderful dream cake... - 01 Apr 2005 (Review from Allrecipes USA and Canada)
This cake was a blast to make! We had it for Easter. I didn't have a pot large enough to put the whole bundt inside it, so I rested the rim of my bundt on the rim of the largest pot I had, which fit perfectly. I put foil over only the bundt at first and then toward the end of the boiling I put foil over the whole pot to get the top of the cake done. It was moist and delicious but not too rich. We also used a chocolate glaze that worked perfectly. Enjoy! - 20 Apr 2009 (Review from Allrecipes USA and Canada)
This is probably the best cake I've ever made. It has fabulous texture, very soft and fudgy. It is excellent plain but would be great with ice-cream as well. Instead of using a rack I did it in a square Bundt pan that was inserted into a round pot so that the edges overlapped and it was held up by the rim of the pot. I filled the bottom two inches of the pot with water and covered the top with the pot lid (with the pan inside). Seemed to work great but took much longer than anticipated, about two hours because some of the steam was escaping. Thanks for a great cake! - 18 Jan 2008 (Review from Allrecipes USA and Canada)
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