My colleague’s dark chocolate cake tastes superb; really moist and chocolatey, and it seems to fulfil all the requirements of what I think a good choc cake is.
We were amazed that it was steamed and asked for the recipe. But when we saw the recipe, we balked at the shocking amount of oil and sugar that had gone into the cake. It was guaranteed to give a sugar rush – and more. But it was simply delicious.
Determined come up with a healthier version, another colleague modified the recipe by reducing both oil and sugar. And I’ve modified it yet a bit more.
If you like chocolate cake, try giving this a shot. This is definitely a recipe worth repeating.
1 cup cocoa powder
2/3 cup castor sugar
1 cup evaporated milk
½ cup condensed milk
½ cup UHT milk
¾ cup vegetable oil
1 ½ cups flour
1 tsp baking powder
1 tsp bicarbonate of soda
- Mix A and heat over low flame till dissolved. Remove from fire and cool.
- Sift B twice.
- Beat eggs lightly and pour into mix A. Add B.
- Pour into lined or greased and flour-dusted 10-inch cake tin.
- Cover and steam for an hour.