Steamed Chocolate Moist Birthday Cake With Chocolate Ganache

My friend and I made this steamed chocolate. It was her first time so I instructed her and let her do it. I just did the decoration (which I think enough for a tyro like me). I forgot where I got this recipe. I was looking for the link just to give credits from the maker of this, but I failed. Good thing I was able to jot it down. Anyway, here it is. ^^




Steamed Chocolate Cake


Ingredients:

A)

1 cup evap milk
1 cup granulated sugar
1 cup good quality cocoa powder
1 cup unsalted butter (250g)
3/4 cup instant coffee powder


B)
3 eggs (lightly beaten)
1/2 condensed milk
1 tsp vanilla extract/essence

C)
1 1/4 cup plain flour
1 tsp. baking soda
1 tsp baking powder



Directions:

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

2) Mix A and B until well-blended.

3) Sift C together and add into mixture. Mix well until there no lumps.

4) Grease the round pan and steam over high heat for 45 minutes (It would be better to place an aluminum foil so it can be cooked easily. Also, check it every minute and remove the moist or water on the foil to avoid having droplets on the cake. This will make some holes on the cake or actually makes your cake a bit weird.)

5) Cool pan for 5 minutes.



Chocolate Ganache

Ingredients:

8 ounces (227 grams) semi-sweet/ bitter chocolate cut into small pieces
3/4 cup (180ml) heavy whipping cream (any whip cream will do)
2 tbsp unsalted butter


Directions:

1) Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.

2) Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.

3) Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.

4) Stir with a whisk until smooth.

5) Glaze the cake and put it in the freezer for 3 minutes. 6) Continue coating until your desired outcome.



Royal Icing (using egg whites)

Ingredients:

2 large egg whites
2tsp fresh lemon juice
3 cups confectioner's sugar, sifted


Directions:

1) In the bowl of your electric mixer, beat the egg whites with lemon juice.

2) Add the sifted powdered sugar.

3) Beat on low speed until combined and smooth.

* The icing needs to be used immediately and transferred to an airtight container as royal icing hardens when exposed to air.

Cover it when not in use.





This is the outcome of our cake: