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.

CHINESE VERSION: 笑口巧克力鸡蛋糕/巧克力鸡蛋发糕

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
 

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.

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
 

2 Bring the water of steamer to the boil for later use.

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

3 Add salt and sugar to eggs, beat until combined.

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
 

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.

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

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.)

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

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.

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

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.

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

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.)

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

9 Unmould Steamed Chocolate cakes and cool on wire rack.

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

Smiley Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

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.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Cake
Cuisine Chinese, steamed cakes
Servings 6 large pieces
Calories 327 kcal

Equipment

  • 6 baking cups (7.5-cm)

Ingredients
  

  • 2 eggs grade A
  • 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.
    Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
  • Bring the water of steamer to the boil for later use.
    Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
  • Add salt and sugar to eggs, beat until combined.
    Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
  • 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.
    Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
  • 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.)
    Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
  • Add in flour and milk alternatively in a few batches, fold until well mixed with spatula. Add in corn oil, fold until well mixed.
    Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
  • 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.
    Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
  • 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.)
    Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes
  • Unmould Steamed Chocolate cakes and cool on wire rack.
    Steamed Chocolate Cakes/Chocolate Egg Sponge Cakes

Video

Notes

A pinch of baking soda is 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. 

Nutrition (per serving)

Calories: 327kcalCarbohydrates: 55gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 59mgSodium: 275mgPotassium: 198mgFiber: 3gSugar: 24gVitamin A: 146IUVitamin C: 0.03mgCalcium: 147mgIron: 3mg
Keyword chocolate egg sponge cakes, chocolate huat kuih, steamed chocolate cakes
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