I was introduced to this recipe by Liana, my ex-schoolmate + colleague + fellow breasfeeding mom + cooking advisor +…. When she said steamed cake, images of huat kueh pops up in my mind. I just can’t believe that a western cake can be steamed and can be so good it gets wiped out within 24hrs in her household!
I just had to try it to be convinced. Except for reducing the sugar to 3/4 cup as I don’t like my cakes to be too sweet, I followed the rest of the recipe to a T. Oh! I also forgot to cover the pan with foil which could be the reason why my cake cracked. The taste and texture however were great! It was like a lighter and less sinful version of brownie. My colleagues tried it loved it.
This is how the cake looks when it's fresh out of the steamer. It shrank further upon cooling.
Some tips:
1. Serve the cake warm by steaming it in microwave.
2. I use Tudor Gold cocoa powder and it produces an unforgettable rich chocolatey taste.
3. Butter is preferred to corn oil. It produces a smoother mix and is much more fragrant which makes it taste more like a cake should be.
4. If you plan to add frosting, which is sweet, you may cut down the sugar even more to balance the overall sweetness of the cake.
Midnight Magic 