Moist Chocolate Ganache Cake Recipe - Best Malaysian Steamed Chocolate Cake
Moist Chocolate Ganache Steamed Cake: A Malaysian Favorite
This Moist Chocolate Ganache Cake is a beloved Malaysian dessert that combines rich cocoa flavor with a luscious chocolate topping. The steaming method creates an incredibly tender crumb that stays moist for days. What makes this recipe special is the clever "tin can" measurement system - no kitchen scales needed!
The ganache topping takes this humble steamed cake to luxurious heights, making it perfect for birthdays or special occasions. Using common pantry ingredients, this foolproof recipe delivers restaurant-quality results every time. Follow our step-by-step guide to create this chocolate lover's dream!
Moist Chocolate Ganache Cake Recipe
Blended Ingredients
- 1 standard tin (about 400ml) evaporated milk
- 1 tin sweetened condensed milk
- 1 tin granulated sugar
- 1 tin cooking oil (corn or vegetable oil)
- 1 tsp vanilla essence
- 3 large eggs (grade A)
Note: Use the same empty tin for all measurements - typically a 400g sweetened condensed milk tin works perfectly.
Sifted Ingredients
- 1½ tin all-purpose flour
- 1 tin cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
Equipment: Quality mixer and steamer will make this recipe even easier to prepare.
Step-by-Step Instructions
1. Blend Wet Ingredients
Combine evaporated milk, condensed milk, sugar, oil, vanilla and eggs in a blender. Process until completely smooth and well incorporated (about 2 minutes).
2. Sift Dry Ingredients
In a separate bowl, sift together flour, cocoa powder, baking soda and baking powder. This removes lumps and ensures even distribution of leavening agents.
3. Combine Mixtures
Pour blended wet ingredients into dry ingredients. Gently fold together until just combined - don't overmix as this can make the cake tough.
4. Prepare Steamer
Line an 8×8 inch square pan with baking paper (bottom only). Bring steamer water to a rolling boil. Cover cake pan tightly with plastic wrap to prevent water droplets.
5. Steam the Cake
Steam over high heat for 1 hour. Check water level halfway and top up with boiling water if needed. Cake is done when skewer comes out clean.
6. Make Ganache
Combine 1 cup condensed milk, 1 cup cocoa powder and ½ cup evaporated milk. Cook over double boiler until thickened (about 10 minutes), stirring constantly.
7. Assemble
Cool cake completely before pouring ganache over top. Let set for 30 minutes before slicing for clean cuts.
Pro Tips for Perfect Results
Tin Measurement Hack
Use the empty condensed milk tin for all measurements - this ensures perfect ratios every time. A standard Malaysian condensed milk tin holds about 400ml.
Steaming Secrets
Maintain vigorous steam throughout cooking. If your steamer lid collects condensation, wrap it with a cloth to prevent water droplets from falling on the cake.
Ganache Consistency
For thicker ganache, use more cocoa powder. For pourable glaze, add more evaporated milk. Ganache will thicken as it cools.
Frequently Asked Questions
Can I bake this cake instead?
Yes! Bake at 180°C for 45-50 minutes. The texture will be slightly different - more crumbly than the ultra-moist steamed version.
How should I store leftovers?
Keep covered at room temperature for 2 days or refrigerate for up to 1 week. The ganache helps retain moisture - no need to reheat before serving.
Can I use different cocoa?
For intense chocolate flavor, use Dutch-processed cocoa. Regular cocoa works fine too - just avoid drinking chocolate mixes which contain sugar.
🍫 Chocolate Lover's Delight!
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