Due to circuit-breaker measures, many are without cakes to celebrate special occasions. But have no fear - we have an easy, single-bowl chocolate cake recipe which you can whip up easily at home. The best part? It's a steamed chocolate cake, so it's perfect if you don't have an oven at home! Because the cake is steamed, it is extra moist and decadent, and keeps well in the fridge without drying out.
Recipe: Steamed Chocolate Cake
Makes one 16cm cake
Dark Chocolate Ganache
100g dark chocolate (we use 66% Valrhona chocolate)
100g whipping cream
- Warm the cream in a pot or in the microwave. The cream should be simmering but not boiling. Pour over the chocolate and whisk till combined. If there are unmelted pieces of chocolate, you can warm the ganache in short bursts of 10-30 seconds in a microwave to prevent it from burning. Let the ganache set in the fridge for at least 2 hours or overnight.
180g unsalted butter, melted
80g white sugar (caster or fine)
80g light brown sugar
2 eggs, beaten
100g all purpose or plain flour
50g cocoa powder
½ tsp baking powder
½ tsp baking soda
1 tablespoon instant coffee powder (optional, can replace with vanilla extract or omit)
- Butter or oil a 16cm baking tin. For easy removal, you can also line the base with parchment paper.
- Boil water in a medium sized pot and place your steamer on top. If you don't have a steamer, you can also place a steamer rack in a pot that is big enough to fit the baking tin in.
- Sift the flour, white sugar, brown sugar cocoa powder, baking powder and baking soda together and mix well to combine.
- In a separate bowl, whisk together the melted butter, eggs, milk and coffee powder.
- Add the sifted dry ingredients into the liquid batter. Stir well till combined, do not overmix as it may cause the cake to become too dense.
- Pour the batter into the prepared baking tin and cover it with foil
- Steam for 35-45 minutes - the cake is done when there is no liquid chocolate batter remaining and a toothpick inserted into the centre of the cake comes out clean.
- Remove the tin from the steamer and allow the cake to cool completely in the pan before unmoulding.
Spread the ganache over the cake and create swirl patterns for a rustic effect. The ganache should be thick and spreadable like peanut butter. If it is too thick, let it come to room temperature or microwave for 5-10 seconds till the correct consistency is reached. Decorate with fresh berries and chocolate shavings. Leftover cake (if you have any!) can be stored in an airtight container in the fridge for up to 4 days.
Don't forget to tag us @edithpatisserie on instagram if you're baking with our recipe! We'd love to see all your wonderful creations. Stay safe all!