Steamed Moist Chocolate Cake


This blog is in response to Remya’s comment on Moist Chocolate Cake. I have no idea of how to bake the Moist Chocolate Cake in an oven which only has grill and reheat function. But I thought of the Chinese way of making cake which is by steaming.

So, I experimented with half of Moist Chocolate Cake recipe with steaming instead of baking. I used half of the recipe because that’s how much my steamer can accommodate. I steamed the cake for 30 minutes over high heat.

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The cake turned up absolutely perfect, very moist and chocolaty. I would recommend using the steaming method in the hot summer.

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Remya, I hope you will try out the steaming version of the Moist Chocolate Cake.

45 thoughts on “Steamed Moist Chocolate Cake

  1. Had tried ur cake recipe..came out super moist..had done this in rice cooker ..everyone enjoyed this..thank u sooo much ๐Ÿ™‚

  2. Hi Suane, i tried both banana cake and choclate cake today but they turn out flat and heavy especially the chocolate cake. I used full recipe in my electric steamer. I don’t know what i did wrong, can you help cause would like to try again soon…

    • Hi Mummy’s Kitchen, it’s hard to pin point what went wrong. I tend to use less baking powder for the steamed banana cake and it will turn out not as fluffy. Other than that, I have no problem with the recipe.

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    • Hi zoe, the recipe for the steam version is the same as the baked version. I only used half of the recipe for the steam version. This is because the size of my steamer can only accommodate half of the recipe.

  4. hi..i.ve go trough yr eggless moist choclate cakes resepi…& it’s looks yummy..can i subtitude white vineger wt lemon/lime juice…???or do hav any idea wat is the bes to replace vinegar..non achoholic.& why the colour different betwenn baked & steamed..TQ for your help..

    • Hi xie, you can substitute white vinegar with lemon juice. I do not know why there is a difference in color between baked and steamed.

  5. HIya! just wondering, how can i get this to rise higher? would i just have to use more batter? Because at the moment its looking a little bit flat…. =)

    Thanks!
    xx

  6. Hi Jen, if you read back the comments on this post, there were several times the cracking question was brought up. Perhaps, you can try steaming the cake with lower heat and steam is a bit longer.

    • Suanne, Thanks. I’ve tried to reduce the time from 30 mins to 20 mins but it started cracking ard 10 mins after I put in to steam. Probably the electric steamer is too hot. I will try again using wok later. Thank you so much for such wonderful blog. My children and husband loves the steam banana cake

  7. I am steaming the cake as I type this. Instead of putting it in a steaming tray, I make it into cupcake & steam using a electric steamer. It cracked even though it’s still not cook yet. Taste wise is perfect. Any way to prevent crack.

  8. Hi Suanne,

    I AM new to your blog and tried your egg less moist cake recipe in the oven. It was a hit. Absolutely delicious. I passed your recipe link to many of my friends. I also wanted to know that, is it possible to make the steamed chocolate cake/banana cake in the Indian version of pressure cooker as I don’t have Bamboo steamers. If so, what is the maximum time I am supposed to steam it. I would appreciate your suggestion on this and can pass the suggestions to my mom as she does not have an oven is an vegan.

    Thanks in advance
    Rashmi

  9. Hi i baked the chocolate cake @ 180c it had lot of cracks on top and it was not that moist also is it b’coz that i used spirit vinegar instead of white vinegar does it make a big difference plz let me know

    • Hi cake lover, I checked with Karen, a personal chef yesterday on your question. Karen said the vinegar should not make any difference. If you follow the recipe strictly like not reducing the oil which will cause the cake to be dry, the most likely reason is that the oven temperature is too hot. Are you using a dark or glass pan? If so, reduce the oven temperature by 25 degrees. Also, check your oven temperature with an oven thermometer. Sometimes, the temperature is not what you have set. Try not to open the oven door before the cake is done as this may cause the cake to crack, especially chocolate cake. Hope this help.

  10. Hi Suanne,

    I came across your chocolate cake recipe while surfing for steamed cakes. I’ve never baked before; I don’t even have a conventional oven. So this is my first dab at baking. I tried the recipe, and just finished it.

    The cake is oh-so-yummy!!!

    Thank you so much for sharing. You’ve been a big help to newbies like me ๐Ÿ™‚

  11. Hi Suanne,
    I’m so happy to report to you that the steamed moist choco cake turned out wonderful (I used half of the recipe)!! I have substituted the 1-3/4 cup icing sugar. I made it this morning and brought it at work. My colleagues loved it!
    But just one tiny little thing.. the cake cracked in the middle ๐Ÿ˜ฆ it’s not as flat and smooth as your steamed cake in the photo. But its just a minor thing. The taste is more important. I sliced the cake before I brought it at work so they wont notice hahaha.
    Thanks again for this recipe and your help but I also would like to know the reason for the cracking ๐Ÿ™‚

    • Hi bridges, the most likely reason the cake cracks is too much heat. Try cutting down the steaming time by 5 minutes. Do a doneness test with a toothpick after 25 minutes.

  12. Hi Suanne,
    The chocolate looks very yummy! *drooling*
    I would like to try the steaming method.
    Can I replace the sugar with icing sugar?
    If Im going to use half of the recipe and I can replace the sugar with icing sugar, how many cups can it be? ๐Ÿ™‚
    Thanks in advance.

    • Hi bridges, I’m sure you can substitute granulated sugar with icing sugar. The substitution formula is 1 cup of granulated sugar = 1 3/4 cup icing sugar. I would love to know how it turns out.

      • Hi Suanne,
        *taking notes now.. ok .. no pressure*
        Oh, I’ll definitely try it and will let you know ^_^
        Ty very much for the help ๐Ÿ™‚
        Regards.

    • Hi Allyson, someone ask the same question and I have the answer in the comments of the Moist Chocolate Cake post. There is no direct substitution formula for baking soda with baking powder, it’s much easier to get a box of baking soda.

  13. Hi Suanne, I’d like to ask if by “mix” you mean strictly by hand, or can I use the mixer? It’ll be faster to dissolve sugar with mixer, right?
    Thanks

  14. I love the picture of the STEAMED MOIST CHOCOLATE CAKE .
    I would like to have the recipe.
    Could you please email to me the recipe? So that I can try to steam the cake.
    Thanks so much.

    Rgds.
    angela

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  18. Hi shadowy_world, I find that bamboo steamer which is the same size as the wok or pot is more practical, especially if you are going to get a large bamboo steamer. I don’t think you can find any wok with a cover which can totally encase a 12″ or 14″ bamboo steamer. Anyway, bamboo steamer comes with it’s own cover.

  19. Thanks a lot, Suanne. So we choose the bamboo steamer and the wok that have the same size, supposing I’m going to buy them separately? I want to make sure about this because I’ve read somewhere that the bamboo steamer is supposed to be smaller than the wok. Btw, I’m really sorry for misspelling your name last time. My bad!

  20. Hi Shadowy_world, I know they come in 14″, 12″ and smaller size. To me, it has to be at least 12″ for practicality. I have a 14″ bamboo steamer because I have a 14″ wok.

  21. Dear Susanne,

    I’m new to the cooking world but I like steamed food a lot. Thus, I’m going to invest in a good wok and a set of bamboo steamers but not sure what size they should be. How can we choose the bamboo steamer so that it can fit into a wok or a deep pot? I’m going to buy those things online so if you could suggest some sizes (diameters) for example, that would be great. Thanks a lot!

  22. I tried the previous recipe and it turned out to be great. Have you ever tried this with carob instead of chocolate?
    If you want to know of a great place to buy carob, you can try Holy Food Imports (www.holyfoodimports.com). Their products are produced in the holy lands of Israel and sold in the US so they are high quality.

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