_DSC5893.jpgHaving an oven in a home in HK is quite a luxury. So I have decided to test some recipes using alternative methods such as steaming my cakes.

I experimented with my chocolate cake recipe by baking one and steaming the other. Both turned out very moist. This recipe is very easy to make and it’s foolproof.

The following recipe makes one 6 inch chocolate cake

Ingredients

  • 140 grams cake flour
  • 30 grams unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 60 grams brown sugar
  • 2 eggs
  • 85 grams of melted butter (at room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup of coffee at room temperature (the coffee enhances the chocolate flavour but if you don’t want to use coffee, you can use water or milk)
  • 125 grams of plain yogurt
  • 50 grams of melted dark chocolate
  • chopped nuts or freeze dried strawberries

Method

  1. Line a 6 inch cake pan with parchment paper.
  2. In a bowl, sift together the cake flour, cocoa powder, baking soda and salt. Set aside.
  3. In a bowl, beat together the eggs and sugar at medium speed for 1 minute. If you don’t have an egg beater, you can use a whisk the eggs and sugar by hand for 2 minutes.
  4. Whisk in the vanilla, coffee, yoghurt and melted butter into the egg mixture.
  5. Pour the wet ingredients into the dry ingredients and mix until well combined. Do not over mix.
  6. Cover the cake pan with aluminium foil loosely to prevent the water from dripping onto the cake when steaming.
  7. Steam the cake for 45 minutes. I used a Miele steam oven and steamed it at 100C.
  8. Remove the cake from the steamer and let it cool in the pan (remove the foil) and on a wire rack until cool to touch. I cooled mine for 1 hour.
  9. Remove the cake from the cake pan and cool for another 30minutes on the rack.
  10. In the meantime, melt the dark chocolate in a microwave or Bain Marie.
  11. Once the cake has cooled, pour the dark chocolate on top of the cake and using and palate knife to spread the chocolate evenly. Sprinkle with chopped nuts or dried strawberries. Refrigerate the cake for 2 hours or even overnight until the chocolate has set. Share and enjoy.

To do a comparison between baked and steamed cakes, I used the same recipe but added some walnuts to make a baked chocolate cake. The baked version had a better rise and a crunchier top. I personally preferred the baked version but the steam version is not bad.

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朱古力蒸蛋糕

如果屋企冇焗爐又想整蛋糕可以點呢?可以用電飯煲,鑊或蒸爐整蛋糕。效果雖然冇焗爐咁香但係整出嚟嘅蛋糕都唔錯。以下呢這個朱古力蛋糕味道不錯而且材料簡單同埋好容易整。

材料 (1 個6吋蛋糕)

140克低筋麵粉 (cake flour)
30克可可粉 (unsweetened cocoa powder)
1茶匙泡打粉 (baking powder)
60克黃糖 (brown sugar)
2隻雞蛋 (eggs)
85克溶化牛油 (melted butter)
1 茶匙雲呢拿油 (vanilla extract)
半杯咖啡如果唔想用咖啡可以用水或者奶嚟代替
125克原味乳酪 (plain yogurt)
50克黑朱古力 (dark chocolate)
小小果仁粒或者士多啤梨乾碎粒 (nuts or freeze dried strawberries)

步驟

1。用牛油紙鋪一個六吋蛋糕模
2。低筋麵粉可可粉泡打粉同鹽過篩備用。
3。用電動打蛋器將雞蛋和糖打1分鐘再加入雲呢拿油咖啡乳酪和牛油打多1分鐘。
4。將雞蛋將倒入麵粉。用橡皮刮刀将混合物翻拌均匀即可.

5。将面糊倒入蛋糕模。
6。水滾後蒸45分鐘。蒸好嘅蛋糕在蛋糕模內放涼一個鐘。然後蛋糕脫模。在放涼多30分鐘
7。當蛋糕放涼中,將朱古力放入微波爐溶化1分鐘。蛋糕放涼後將朱古力醬到在蛋糕上然後灑上果仁碎或士多啤梨乾。即可享用

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