Steamed Moist Chocolate Cake

April is a month with lots of birthday celebrations!  Three family members and friends.  My daughter is six this year and I have baked (this year steamed) all her six birthday cakes.  Hope this will continue as far as I could...

She likes the steamed moist chocolate cake so much.  This recipe I have is very simple - simple methods (takes ~ 15 minutes preparation time and 45 minutes steaming), simple ingredients, simple equipment (no mixer, no oven required) and low cost... but the result is very rewarding!

Special thanks to yong-hobby for sharing this wonderful method.

What I used  
180g Butter 
120g Caster Sugar 
200g Evaporated Milk 
2 Eggs (slightly beaten with fork) 
100g Plain Flour 
50g Cocoa Powder 
1/2tsp Baking Powder 
1/2tsp Baking Soda 
1/2tsp Vanilla Extract 
2Tbsp Rum (optional)


How I do  

1. Lined and greased a 7 or 8 inches round/square baking tin.  
2. Combine butter, caster sugar, evaporated milk, and vanilla extract in a sauce pan and stir over low heat until sugar is dissolved and butter is melted.  Turn off the heat and keep warm.  
3. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mixed.  
4. Sift flour, cocoa powder, baking powder, and baking soda into a large mixing bowl, then pour the eggs mixture and rum over the flour and combined well.  
5. Heat up the steamer.  
6. Pour the batter* into the lined baking tin.  Cover the top of tin loosely with a piece of aluminium foil.  Place the tin into steamer.  Cover steamer and steam at medium heat for 45 minutes.  
7. Cool the cake before further decoration.

Equipments and tools I used
Steamer, sauce pan, whisk, strainer, aluminium foil (I recycled the aluminium foil from my daughter's soft pack milk powder)

Points to hightlight:  
*To make a smooth batter, strained before pour into the baking tin.