Rocky Road Cake

Few months back, I've made this moist, steamed choc cake topped with nuts and dried berries. It was very easy to make, and tasted good. I've shared the recipe on Facebook back then but some of my readers here do not have access to my Facebook account. Hence, here I am sharing it again here in this blog (this time more detailed, and with some minor changes in the ingredients list). 

ROCKY ROAD CAKE ~Steamed moist chocolate cake with toppings~ 
(Yield: 4-5 servings; one 1.5L/9'' cake)

Ingredients:

(i) Cake:

• 1/2 cup light oil (I used sunflower + canola oil)
• 180 g castor sugar
• 200 mL fresh milk
• 2 large, AA sized eggs (lightly beaten with fork)
• 110g cake flour
• 60 g good quality, unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon coffee powder

(ii) Chocolate frosting:

• 25 g unsweetened cocoa powder (substitute: good quality dark chocolate)
• 2 1/2 tablespoon condensed milk
• 1 teaspoon vanilla extract
• 1  teaspoon butter

Directions:

(i)  Cake:

1. Grease & line a cake tin. Heat up the steamer or wok before making the cake. 
2. Mix castor sugar, fresh milk and coffee powder in a saucepan. Stir over low heat until sugar is dissolved (do not need to boil). Turn off the flame and leave it (A) on the stove to cool.
3. In the meantime, sift flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl (B).
4. Once (A) is cooled, add in beaten eggs, vanilla extract and oil into (A). Mix thoroughly. 
5. Fold in (B) into the mixture, in 3 batches. Stir till well combined. (The batter should be runny).
6. Pour the batter into the lined cake tin and place it in the steamer. Make sure that the base of the tin is NOT touching the water underneath. Cover the top of the tin loosely with a aluminium foil. 
7. Steam over medium heat for 45 minutes. Cool the cake in pan before turning out for further decoration. 

(ii) Frosting:

1. Combine and melt the cocoa, butter and condensed milk in a skillet. Let the frosting cool and thicken before frosting & decorating the cake. Mix in some rum after turning of the flame, if desired. 
2. Suggestions for toppings: chopped nuts, almonds slices, bits of dried berries. 

Note:

1. It is very important that (A) is cooled before you add the eggs, else you will cook the eggs and end up with custard. 
2. The amount of sugar recommended here yield a NOT VERY SWEET cake (I do not have a very sweet tooth you see). Increase the amount of sugar if desired. 

XOXO, 

Carmen