Smiley Steamed Chocolate Cakes (or Chocolate Egg Sponge Cakes) recipe is similar to Smiley Pandan Egg Sponge Cakes recipe. To make steamed cakes “smile”, you need to add plenty of milk to batter to lower the ratio of egg.
A pinch of baking soda is also needed to help the cakes to bloom nicely, do not omit. It is not suggested to use melted butter as the cakes are hard to bloom if butter is used and it will yield dense cakes. Some chocolate chips is added to each cakes to make the taste richer.
Relate: Indulge in the heavenly taste of a rich chocolate chiffon cake by following this foolproof chocolate chiffon cake recipe.
CHINESE VERSION: 笑口巧克力鸡蛋糕/巧克力鸡蛋发糕
Smiley Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes | MyKitchen101en
Yields: 6 pieces
Ingredients:
- 2 eggs (grade A)
- ⅛ tsp fine salt
- 110 g fine sugar
- 215 g plain flour
- 35 g cocoa powder
- ¼ tsp baking soda
- 2 tsps baking powder
- 200 g milk
- 2 tbsps corn oil (or other vegetable oil)
- 35 g chocolate chips
Directions:
1 Combine plain flour, cocoa powder, baking soda and baking powder, sift through and mix well.
2 Bring the water of steamer to the boil for later use.
3 Add salt and sugar to eggs, beat until combined.
4 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
5 Dip mixing bowl in warm water, beat egg mixture over medium-high speed for 5 minutes until very stiff. (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
6 Add in flour and milk alternatively in a few batches, fold until well mixed with spatula. Add in corn oil, fold until well mixed.
7 Transfer batter to measuring cup. Pour some batter into 6 lined baking cups (7.5-cm), add in some chocolate chips (about ½ tbsp), pour in more batter until 90% full, then arrange in steamer rack.
8 Put over steamer, steam over medium-high heat for 15 minutes. (Reminder: Make sure the water in the steamer is rolling boil before start steaming.)
9 Unmould Steamed Chocolate cakes and cool on wire rack.
Smiley Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
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Equipment
- 6 baking cups (7.5-cm)
Ingredients
- 2 eggs grade A
- ⅛ tsp fine salt
- 110 g fine sugar
- 215 g plain flour
- 35 g cocoa powder
- ¼ tsp baking soda
- 2 tsps baking powder
- 200 g milk
- 2 tbsps corn oil or other vegetable oil
- 35 g chocolate chips
Instructions
- Combine plain flour, cocoa powder, baking soda and baking powder, sift through and mix well.
- Bring the water of steamer to the boil for later use.
- Add salt and sugar to eggs, beat until combined.
- Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
- Dip mixing bowl in warm water, beat egg mixture over medium-high speed for 5 minutes until very stiff. (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
- Add in flour and milk alternatively in a few batches, fold until well mixed with spatula. Add in corn oil, fold until well mixed.
- Transfer batter to measuring cup. Pour some batter into 6 lined baking cups (7.5-cm), add in some chocolate chips (about ½ tbsp), pour in more batter until 90% full, then arrange in steamer rack.
- Put over steamer, steam over medium-high heat for 15 minutes. (Reminder: Make sure the water in the steamer is rolling boil before start steaming.)
- Unmould Steamed Chocolate cakes and cool on wire rack.
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Nutrition (per serving)
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