Steamed Moist Chocolate Cake

On Christmas Eve, I baked 2 cakes; cheesecake for Alfred and the other one is steamed moist chocolate cake. This is the second time I am making steamed chocolate cake. The first time, I used a ready-made chocolate flour for the cake. This time, the recipe includes making the batter for the cake. I layered the cake and sandwiched it with creamy milk chocolate with hazelnut. When you bite into the cake, the creamy layer just melts in your mouth - and I love the crunchiness of the hazelnut. I myself (am not a chocolate cake fan) got hooked to the cake ;)

Herewith is the recipe:

Ingredients:

A

1 cup evaporated milk

1 cup sugar

1 cup good quality cocoa powder

250 gm unsalted butter

3/4 tsp instant coffee powder

B

3 large eggs (lightly beaten)

1/2 cup condensed milk

1 tsp vanilla essence

C

1 and a 1/4 cup plain flour

1 tsp baking soda

1 tsp baking powder

Steps:

1. Mix ingredients in A together and cook over low fire until sugar is completely melted. Stir constantly to prevent it from burning. Set aside to cool.

2. Mix A and B together until well-blended.

3. Sift C together and add into the mixed liquid mixture. Mix well until there are no lumps of flour to be seen.

4. Pour into a greased and lined round pan and steam over high heat for 45 minutes to an hour. Check for doneness by inserting a skewer into the centre of the cake.

5. Cool in pan for 5 minutes. Remove from pan carefully and let cool completely on rack.

6. Layer the cake into 2. Spread melted milk chocolate with hazelnut and sandwich the 2 cakes together.

7. The cake tastes better if it is stored outside at room temperature - you get to enjoy the melting milk chocolate texture in-between the cake when you bite into it. Yummy!