Print Recipe

Steamed Orange Chocolate Cake

Servings: 8 inch cake

Ingredients

  • 180 g butter
  • 170 g caster sugar
  • 150 g full cream evaporated milk
  • 50 g navel orange juice
  • 2 eggs slightly beaten with fork
  • 1 tsp vanilla extract
  • 1 tbsp navel orange zest
  • 100 g plain flour
  • 50 g cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt

Chocolate Ganache:

  • 50 ml whole milk
  • 200 g semi-sweet chocolate chips

Instructions

  • Add the butter, sugar, evaporated milk and orange juice into a heavy bottom pan. Over low heat, stir until sugar and butter melt. Cool mixture to lukewarm temperature. 
  • In another bowl, combine eggs, vanilla extract, and orange zest. Lightly beat to combined.
  • Pour egg mixture into lukewarm butter mixture. Mix well. 
  • Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. 
  • Pour wet ingredients into dry ingredients and mix well. 
  • Pour batter into a lined and lightly greased 8" round baking tray. Cover with foil and steam over medium for 50-60 minutes, or until a skewer inserted comes out clean. 
  • Remove foil, allow to cool for 15 minutes in the pan before flipping it out to cool completely. Gently remove the baking paper on the cake.

Chocolate Ganache

  • Heat milk in a heavy-bottom saucepan over low heat until the edges starts to bubble then immediately remove from heat. Do not boil the milk. Add chocolate chips into the milk, and stir.
  • Stir until chocolate chips has melted and ganache is smooth and glossy.
  • Pour over the cake and spread with a spatula or drizzle on the cake before serving.

Notes

You can garnish with berries and mint leaves for added colour and flavours. I served mine with cherries and mint with a light dusting of powdered sugar. Want a full chocolate cake instead? Omit orange zest and replace the 50g of orange juice with evaporated milk.