Thursday, May 20, 2010

Steam Chocolate Cake with Cream Cheese Sour Cream Chocolate Ganache

School term is almost coming to an end and school will be out in a week's time. I believe there are several parents out there whom already made plans for their kids to join some June Holiday activities in near by community center or school camping, make up lessons and even a short trip away from home. I just hope I can sign my kids up for some interesting lessons at the near by CC before it slips my mind again. Dealing with the new house has taken up the better part of me. Every evening I am always dog tired after all that unpacking and find myself dozing off by 10.30pm. Regardless how crazy busy it's been that day, I still find it such a stress release to be able to bake a cake for the family. So I hope I can plan out some kids friendly recipe and do some baking with my girls. They always enjoy some fun in the kitchen with me. And eating the baked goodies will be even more enjoyable, since it's all made with love. ;) Last Saturday I managed to do some stress release myself by baking a yummy chocolate cake; Steam Chocolate Cake with Cream Cheese Sour Cream Ganache.
I was motivated to bake this chocolate cake partly because my niece has been requesting for something chocolaty for the past weeks. I held back because my daughter was having a stubborn cough. When she had fully recovered, I got to work! I used the all "renounced" steam moist chocolate cake that most of the food bloggers had tried.
I got the recipe from Baking Mum, but I made slight modifications to it. Furthermore, I also did not use her chocolate ganache recipe. Hence I will place my recipe here for my reference in the future:

Ingredients for Steam Moist Chocolate Cake: (makes a 9" or 10" round)

350g butter, room temperature

220g caster sugar
1 can (400ml) evaporated milk
4 eggs, lightly beaten
220g all purpose flour
140g cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract

Cream Cheese Sour Cream Chocolate Ganache:
200g cream cheese, room temperature
150g butter, room temperature
150ml sour cream
200g confectioner's sugar (more or less up to your taste)
100g cocoa powder
1 tsp vanilla extract
Milk chocolate chunks, chocolate Roche for deco

  • To make the cake, combine the sugar, evaporated milk and butter in a neat proof saucepan. Heat it over medium fire until butter has melted and it is well combined. Set aside to cool before use.
  • In another mixing bowl, add the beaten eggs with the vanilla extract together. Then slowly stir in the cooled sugar mixture and combine everything together.
  • Sift flour, cocoa powder, baking powder and baking soda into the egg mixture. Stir well and the batter should be runny.
  • At the meantime, prepare a steamer with some boiling water. Grease a 9" baking pan, grease it and line with parchment paper.
  • Pour batter into the prepared tin and steam at medium high heat for 1hr to 1hr15mins or till the tester comes out clean.
  • Remove from steamer and let cool on rack completely before removing from the pan.
  • To make the ganache, cream together the butter, sugar and cream cheese till fluffy. Add sour cream and vanilla extract and stir well to combine.
  • Lastly sift in the cocoa powder and make sure there is no lumps. Chill this ganache till it is ready for use, about 1hr.
  • Slice the cake horizontally across to get 2 round disc. Place about 1/3 of the ganache on the first slice and scatter some milk chocolate chunks over it.
  • Place the 2nd cake disc over and frost the ganache all over. Decorate as desired and chill well before serving.
Overall the cake was satisfactory, but I will have to remember that this cake batter has to be runny! Else it won't be as moist as what everyone is raving about.:P Luckily the cream cheese sour cream ganache was good and help made the cake yummy. But the dense chocolaty taste was really satisfying, can cure any chocoholic urge! Hope my nieces and my girls enjoyed it. Try this out and let me know how this delicious chocolate cake works for you. Cheers all!


tigerfish said...

Simply hard to believe this was steamed! good idea to use the roche chocolates ;p

WendyinKK said...

Yummy yummy!!
Overloaded with chocolate.

Honey Bee Sweets said...

Thanks so much tigerfish! Yes, it is steam cake...I was doubtful at first, but it's good! Do try. ;)

Thanks Wendy. I can never have enough chocolate, hahaha!

petite nyonya said...

This cake looks SO good! Steamed cakes are getting more popular now and have been seeing a few recipes around. They are a lot more moist, I believe.

Bakericious said...

Hi Bee Bee, this cake is so chocolately, must b super yummy like the choclate fudge cake and chocolate souffle tat I had this afternoon at Max Brenner, super yummy and super sinful.

Quinn said...

Mmmmm.... I love the cream cheese sour cream chooclate ganache! You filled the cake and frosted it so beautifull, even and smooth!

ann low said...

Never tried to steam cake. Looks good and tempting :)
Oh..I wanted to let you know I've tried the Mango yogurt chiffon cake, it's really nice and my family loved it. Thanks!

Honey Bee Sweets said...

Thanks Joslynn. :) Oh yes, steaming seems like a much "moist" version for the cakes. There are still so many steam recipes out there that I would love to try too. ;)

Hi Jess@Bakericios,
Yes, this is indeed a very chocolaty and sinful cake, must control, lol! Ohh, have not tried Max Brenner's cakes yet. Thanks for letting me know...will check it out next time. :)

Honey Bee Sweets said...

Thanks Quinn,
I love the ganache too, especially the slight "tang" from the sour cream, yum! If only I can just eat it by the spoonfuls without guilt, lol!

Hi Anncoo,
Thank you! Do try out steaming cake, it's surprisingly good. ;) So happy that you tried out and like the Mango Yogurt Chiffon cake! Yippee!

Kitchen Corner said...

Wow!! You've very nice chocolate cake!! I like the cake looks tall. After cut it out it looks even better! I wish I could try this now!

Bren said...

So nice to have your girls help out in your baking. I hope my girl will do that too when she's bigger :)

I did try this steam version but mine didn't rise up well. I must have done something wrong on techical part :P

Your version is so tempting ..yummy!

Honey Bee Sweets said...

Thanks Brenda! But you sure bake much nicer cakes then me! :P Actually I realize there are a few version to this Steam chocolate cake, so look out for another version to try out, maybe it will work out better next time, good luck!

ReeseKitchen said...

The cake is beautiful Bee Bee, how I wish I can have a piece..;) I never try a steam choc cake before, already book mark this..:)

Honey Bee Sweets said...

Thanks Reese! You can have more then a piece! If I can pass you the whole cake, I will. :P Do try out this steam cake, it's very chocolaty. :)

Pei-Lin said...

Bee Bee, I'm serious about this chocolate gateau!! Looks very good leh ... with the ganache and Ferrero Rocher on top!! Wah, you're trying to kill me again ... *LOL*

Well, though I guess the consistency of your batter didn't turn out to be like what others have described, I'm sure it was still moist and FUDGY! The cake looks more like chocolate mud cake to me, a taller one of course! Hahaha!

Actually I did make steamed choco cake long ago when I was in Minnesota. Here's mine:

I used the recipe shared by Edith of preciousmoments. Not bad, too! I love the cake itself and the ganache that came with the recipe! Not too sweet and oh-so moist! Oh, I think I'm gonna make steamed choco cake again! Thank you for inspiring me! Btw, I dunno if it's me or what. I noticed the sour cream in Malaysia is runnier than the one I used in the States!? So is plain yogurt!? And the brown sugar ... American ones, light or dark, are moister/damp whilst the ones here are drier!? So now, I've been using organic molasses sugar and I increase its dampness by adding molasses. Hahaha! What do you think?

Take care, K? You do sound very busy with all the chores and new house stuff. Most importantly, I'm glad you still manage to spend quality time with your family.

Honey Bee Sweets said...

Hi Pei-lin,
You are right! The brown sugars in States seems to be more moist for sure. So when we pack them, they are really pack...not like those in's just white sugar tinted brown. Hmm....if you add molasses into your brown sugar, it will definitely yield a deeper caramel taste. I see all good in that, so for it!

Hey, I will be going back to California again for a week come this Sunday. Will be thinking of you & the bloggers while I am there, heehee. ;) You take good care too!

Angie's Recipes said...

What a beautiful chocolate cake! I love the sour cream ganache! You have done a really wonderful job in decorating the cake. Simply elegant!

Honey Bee Sweets said...

Thanks Angie! You are too kind with your words. ;) I was actually quite lazy to decorate it and simply just use Roche, heehee. ;)

Jo said...

I too cannot believe that this cake is steamed. Oh wow! It is truly delicious looking chocolate cake and I love the ganache version you have used.

yammy said...

which brand sour cream did you use? where did you bought?