steamed chocolate cake with chocolate ganache | a review of the panasonic steam convection microwave oven

I have heard of steamed cakes.

I never wanted to make one because I had this impression that I would be eating something like huat kueh (Chinese Steamed Rice Cakes). I mean, I eat huat kueh once in a while but it is not my favorite thing to eat, especially when there are so many other delicious things I can devour.

But recently, I was talking to a friend who told me her sons were MAD about steamed cakes. That got me wondering… Hmmmm.

But not being very brave, I figured a chocolate version was probably the best way to go. Just in case. 

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To satisfy my curiosity, I decided to make a steamed cake today. In addition to that, I wanted to test the Pure Steam function of the new Panasonic NN-CS894B microwave oven.

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But to my surprise, what came out of the steamer was one moist cake that in no way resembled a huat kueh! In fact, it looked amazingly delicious!

I have really come to love the steaming function in this oven. The fact that It is a microwave AND a steamer AND a convection oven all in one is really an amazing thing. It really makes life as a home cook much, much easier.

If you are keen to try making this cake, here are the instructions.

Into a heavy-bottom saucepan, add the butter, sugar, evaporated milk and vanilla extract.

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Stir this over low heat until the sugar has melted. Cool the mixture slightly before using.

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Lightly beat the eggs in a bowl.

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Add this to the lukewarm butter/sugar mixture and mix to combine.

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Sift the flour, cocoa, baking powder and baking soda into a large bowl. 

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Pour the mixture into the dry ingredients.

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Stir until the mixture is well-mixed.

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Pour the mixture into a lined and slightly greased baking 8″ round baking pan.

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Lift the baking tray about 10 cm off the table top and drop it onto the table top to remove the larger bubbles. Repeat twice more.

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Steam for 45-55 minutes, or until an inserted skewer emerges cleanly.

NOTE: If you do not have a Combi oven, just steam in a wok or steamer.

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Cool the cake completely in the baking pan before removing.

To make the chocolate ganache, heat the milk in a ban marie or a heavy bottom saucepan until the milk is about to come to a boil – you will see bubbles forming at the edges.

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Add the chocolate. Stir until the chocolate has completely melted.

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Pour the ganache onto the cake. Smooth the top with an offset spatula.

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Chill the cake before serving.

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I still have problems believing this cake was not only steamed, but streamed in a microwave oven no less, but it is so soft and so moist – I am definitely a convert!!

ON-GOING WORKSHOPS 

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Date: Friday 20 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 20 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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 Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Steamed Chocolate Cake With Chocolate Ganache
Serves 8
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Ingredients
  1. 180 g butter
  2. 200 g caster sugar - I used 180g
  3. 200 g full cream evaporated milk
  4. 2 eggs, slightly beaten with fork
  5. 100 g plain flour
  6. 50 g cocoa powder
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon vanilla extract
  10. 2 tablespoons rum (optional) - I omitted
For the ganache
  1. 50ml milk
  2. 200g semi-sweet chocolate, broken into small pieces
For the cake
  1. Into a heavy-bottom saucepan, add the butter, sugar, evaporated milk and vanilla extract.
  2. Stir this over low heat until the sugar has melted. Cool the mixture slightly before using.
  3. Lightly beat the eggs in a bowl.
  4. Add this to the lukewarm butter/sugar mixture and mix to combine. If you are adding rum, add it at this stage.
  5. Sift the flour, cocoa, baking powder and baking soda into a large bowl.
  6. Pour the mixture into the dry ingredients.
  7. Stir until the mixture is well-mixed.
  8. Pour the mixture into a line and slightly greased baking 8″ round baking pan.
  9. Lift the baking tray about 10 cm off the table top and drop it onto the table top to remove the larger bubbles. Repeat twice more.
  10. Steam for 45-55 minutes, or until an inserted skewer emerges cleanly.
  11. Cool the cake completely in the baking pan before removing.
  12. To make the chocolate ganache, heat the milk in a ban marie or a heavy bottom saucepan until the milk is about to come to a boil – you will see bubbles forming at the edges.
  13. Add the chocolate. Stir until the chocolate has completely melted.
  14. Pour the ganache onto the cake. Smooth the top with an offset spatula.
  15. Chill the cake before serving.
Adapted from Bakericious
Adapted from Bakericious
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

The Panasonic Steam Convection Microwave Oven is available for sale at: Best Denki Ngee Ann, Junction 8, Katong, Court Mega Store, Harvey Norman, Isetan, CK Tangs and Takashimaya.
The above store mentions are subject to stock availability.

Panasonic Singapore

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Note: This review was written in conjunction to my participation for the Best Cooking Blog in Singapore Blog Awards 2015. This is not a sponsored post. All opinions are my own.




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