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Steamed Moist Chocolate Cake

Steamed Moist Chocolate CakeSteamed Moist Chocolate Cake is really special for you don’t need an oven of even a mixer to make this one! A really perfect choice if you don’t have an oven. I also believe this moist chocolate cake recipe is much healthier that those baked in the oven the traditional way!

8 servings.


The cake:

  • 125g flour
  • 200ml evaporated milk
  • 150g unsalted butter
  • 2 eggs, slightly beaten
  • 170g fine sugar
  • 70g cocoa powder
  • 1/2 tsp vanilla essence
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

The frosting:

  • 50g sifted corn flour
  • 35g sifted cocoa powder
  • 2 egg yolks
  • 1 cup evaporated milk
  • 50g unsalted butter
  • 120g sugar
  • 175ml water
  • 1 tsp vanilla extract


  • medium-size bowl
  • large bowl
  • 7 inch square pan (this is as I have in written down although I use a round one)
  • steamer
  • saucepan
  • 7 inch piece of aluminum foil

Cake Directions

Put evaporated milk, sugar, butter and vanilla essence and in a saucepan and stir over low heat. Remove from heat when the sugar is dissolved and the butter is melted. Cool the mixture a bit. Add the beaten eggs into the mixture and stir till the mixture is smooth. Put sifted flour, baking powder, cocoa powder and baking soda into the large bowl. Add the beaten eggs mixture to the flour and stir till smooth and runny. Heat up the steamer, grease and line the 7” baking pan. If you don’t line grease lavishly. Pour the batter into the baking pan pan and place into the steamer, the top of the pan covered loosely with the aluminum foil. Steam for 45 minutes over medium heat. Prickle the cake with a wooden pick, fork or knife. If it comes out clean the cake is ready, if not, steam for 5 more minutes. Remove the pan from the steamer and let it cool.

Frosting Directions

Mix all frosting ingredients except for butter well at low heat till thickened. (takes abt 10mins) Turn off fire, add the butter and stir till the butter melts. Cover the cake evenly with the warm frosting. Let the cake cool, chill in the fridge and serve.