Easy Chocolate Steamed Cake Recipe – Dark Chocolate Ganache

Last Updated on 4 months by Neha Deshmukh

Easy Chocolate Steamed Cake Recipe – Dark Chocolate Ganache

Hey everyone! If you’re a chocolate lover like me, you need this recipe in your life. I first stumbled upon steamed cakes years ago, and honestly, I was a little skeptical. But trust me, this Easy Chocolate Steamed Cake is unbelievably moist, rich, and surprisingly simple to make. Plus, steaming is a fantastic alternative to baking, especially if you want a slightly healthier treat! Let’s get baking… or rather, steaming!

Why You’ll Love This Recipe

This isn’t your average chocolate cake. It’s incredibly soft and fluffy thanks to the steaming process. The dark chocolate ganache adds a luxurious touch, making it perfect for birthdays, celebrations, or just a cozy night in. It’s also surprisingly easy – no fancy equipment needed! And honestly, who doesn’t love a good chocolate cake?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• ¼ cup vegetable oil or sunflower oil
• ¾ cup milk
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ cup maida (all-purpose flour)
• ¼ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 250 grams dark chocolate (that’s about 8.8 ounces!)
• 250 ml milk cream (about 1 cup)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality dark chocolate really makes a difference in the ganache. I prefer around 70% cocoa for a lovely balance of sweetness and bitterness. Don’t skimp here!

And about the steaming… it’s a game changer. Steaming creates a super moist cake without drying it out like traditional baking sometimes can. It’s a gentler cooking method that preserves all the lovely chocolatey goodness. Plus, you don’t need to worry about the oven heating up the whole kitchen!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, whisk together the milk, oil, sugar, and vanilla extract. Just give it a good mix until everything is nicely combined. Set this aside for a moment.
2. Now, grab another bowl and sift in the maida, cocoa powder, baking soda, and baking powder. Sifting helps get rid of any lumps and makes for a lighter cake.
3. Time to bring the wet and dry ingredients together! Gently pour the wet ingredients into the dry ingredients and mix until you have a smooth, lovely batter. Don’t overmix – just until everything is combined.
4. Line a 6-inch cake pan with parchment paper. This is super important to prevent sticking! Pour the batter into the prepared pan and cover the top loosely with aluminum foil. This helps keep the top moist during steaming.
5. Get your steamer ready! Make sure there’s plenty of water in the bottom and bring it to a boil. Carefully place the cake pan inside the steamer, cover it, and steam for about 40 minutes on medium heat.
6. Once it’s done, turn off the heat and let the cake cool completely in the steamer before removing it. This prevents it from collapsing.
7. Gently remove the cake from the pan and slice it horizontally into two layers.
8. Now for the best part – the ganache! In a heatproof bowl, combine the chopped dark chocolate and hot milk cream. Let it sit for a minute, then stir until the chocolate is completely melted and you have a smooth, glossy ganache.
9. Assemble the cake by spreading a generous layer of ganache between the two cake halves and on top.
10. Finally, garnish with chocolate shavings before serving. Because, why not?

Expert Tips

• Don’t open the steamer lid frequently during the steaming process. This can lower the temperature and affect the cake’s texture.
• A toothpick inserted into the center should come out clean (or with a few moist crumbs) to indicate it’s cooked through.
• For an extra rich ganache, add a tablespoon of butter along with the chocolate and cream.

Variations

• Spice it up: My friend Priya loves adding a tiny pinch of cinnamon or even chili powder to the ganache for a little kick!
• Nutty Delight: Fold in some chopped walnuts or almonds into the batter for added texture and flavor.
• Coffee Infusion: Add a teaspoon of instant coffee powder to the batter for a mocha-flavored cake.

Vegan Adaptation

To make this cake vegan, simply substitute the milk with plant-based milk (like almond or soy milk) and use a vegan dark chocolate and vegan milk cream for the ganache. It works beautifully!

Gluten-Free Adaptation

If you’re gluten-free, you can easily adapt this recipe! Just replace the maida with a good quality gluten-free flour blend. I recommend one that contains xanthan gum for a better texture.

Festival Adaptations

This cake is perfect for birthdays, anniversaries, or any special occasion! You can decorate it with sprinkles, fresh berries, or even edible flowers to make it extra festive.

Serving Suggestions

Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of hot chai or coffee is the perfect accompaniment!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

What is the best type of dark chocolate to use for the ganache?

I recommend using a dark chocolate with around 70% cocoa content. It provides a lovely balance of sweetness and bitterness. But feel free to experiment with different percentages to suit your taste!

Can I bake this cake instead of steaming it? What adjustments would I need to make?

Yes, you can! Preheat your oven to 180°C (350°F). Pour the batter into a greased and floured 6-inch cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. You might need to reduce the liquid slightly (about 2 tablespoons) to compensate for the lack of steam.

What does steaming do to the texture of the cake compared to baking?

Steaming creates a much moister and softer cake than baking. It’s a gentler cooking method that prevents the cake from drying out.

How can I tell if the cake is fully cooked when steaming?

Insert a toothpick into the center of the cake. If it comes out clean (or with a few moist crumbs), it’s done!

Can this cake be made ahead of time? How long will it stay fresh?

Yes, you can make the cake a day ahead. Store it well-wrapped at room temperature. The ganache is best made on the day of serving, but you can prepare it a few hours in advance and gently reheat it before using.