Steamed moist chocolate cake

Ingredients

Cake:

• 188 g Unsalted butter
• 225 g Castor sugar
• 1/2 can Full cream evaporated milk (about 200ml)
• 2 eggs Lightly beaten with a folk
• 1 cup Plain flour
• 1/2 cup Good quality unsweetened cocoa powder
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Vanilla extract

Chocolate Fudge Topping (Optional):

• 1/2 can condensed milk
• 1/2 teaspoon Vanilla extract
• 4 tablepsoons Vegetable oil
• 20 g Cocoa powder, sifted
• Small pinch of salt

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Preparation

• Heat up your steamer or wok before making the cake. Line and grease a 9-inch pan.
• (A) Combine castor sugar, evaporated milk, vanilla extract and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted. You do NOT need to come to a boil. Once all ingredients are melted, turn off the fire and leave it on the stove to cool.
• (B) In the meantime, sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl.
• Once (A) is cooled, add the beaten eggs in and mix thoroughly. Finally, pour the eggy mixture into the flour and stir till well combined. The final batter should be runny.
• Pour the batter into prepared pan and place it in the steamer. Cover the top of the pan loosely with a sheet of aluminium foil. Steam over medium heat for 45 minutes.
• Just cover loosely with a sheet of foil to make sure that the top doesn't burn. Cool the cake in pan before turning out for further decoration.
• Chocolate Fudge Topping (Optional):
  Combine the sifted cocoa powder, condensed milk and oil. Stir over low heat till the mixture thickens (keep stirring all the time). Add in salt and vanilla extract. Cool the chocolate mixture for a little while before spreading onto the cake.