Birthday Cake For All May Babies 给五月份宝宝的生日蛋糕

(Scroll down for recipe written in English)

这蛋糕献给五月二日生日的老友J、五月四日生日的Tee表、五月六日生日的Lice妹和Terri侄女。

五月一日劳动节那天趁大家休假我们在Lice家办了一个小小生日会兼家庭聚会。我这个蛋糕就在那时拿出来献丑。幸好大家都还蛮喜欢的。

这不是我第一做这个蛋糕，但是这是我第一次尝试涂上巧克力浆，还有第一次用食油（我用canola oil）代替溶化牛油。出来的蛋糕味道没差，所以我想以后再做的话我都会改用食油，即方便也比较健康。

我在涂巧克力浆时D跑来kacau（捣乱），D说他常常帮我涂面包，所以做这个他应该比我在行。好啰，就让他玩玩，但是涂这个和涂jam不同，越想把表面弄滑就会越涂越糟。我发现最好的方法是淋上去后让巧克力浆自己慢慢散开。

我没有装饰蛋糕的经验，所以当天一早就到Carrefour报到，买了新鲜的草莓来做装饰。

这个蛋糕非常容易做（我想失败率应该将近零吧？！），非常美味可口，即使保留到第三天还是很湿润，不会变硬变干。

另外，我还做了一个以巧克力海绵蛋糕为底的cheesecake，没拍到照片。Lice的好友们说很好吃，没两下一个8寸的蛋糕就解决掉了，多谢他们捧场。

Steamed Moist Chocolate Cake with Chocolate Topping 【湿润的】蒸巧克力蛋糕

A lot of food bloggers around have been raving about this cake. Needless to say, this is a very delicious cake and the bonus point is......this cake is super easy to make!

This is not the first time I make this cake but this is my first time trying the chocolate topping and using cooking oil instead of melted butter.

Oh, the topping is easy to make too, goes very well with the cake. The only thing is the amount stated in the recipe is probably too much. I cut down 25% but there are still a lot of leftover.

I reproduce the recipe here.

Cake
Ingredients:
(A)
1½ bar butter (250g + 125g) or 375g corn oil (I used canola oil)
2 cups sugar (I only filled up the cup about 80% full)
1 can evaporated milk
1 tsp vanilla extract or 1½ tsp vanilla essence
(B)

4 eggs (lightly beaten)
(C)

2 cups plain flour
1 cup cocoa powder

1 tsp baking powder

1 tsp baking soda

Method:

1) Combine (A) in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, off fire and keep warm.

2) Add (B) into the slightly cold (A) mixture and stir till well mix.

3) Combine (C) and sift into a large mixing bowl, pour the egg mixture over and stir till well mixed (cake batter should be runny).

4) Heat up the steamer. Lined and greased a 9" baking pan or 2 x 9" sandwich pan.

5) Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminum foil.

6) Steam over medium heat for 1½ hour (or 45mins if you halve the amount).

7) Cold the cake in pan before turning out for further decoration.

Chocolate Topping
Ingredients:
(A)
1 can condense milk (I used ¾ can)

½ cup corn oil (I filled up 80% only)

1/3 cup cocoa powder (sifted) (I used ¼ cup + 1tbsp)

(B)
1/8 tsp salt
1 tsp of vanilla extract or 1½ tsp vanilla essence

Method:
1) Combine (A) in a saucepan and stir over low heat till thicken (keep stirring all the time).

2) Add (B), off fire and mix well.

3) Cold the chocolate topping a little before spreading on the cold cake.

Note:

1) If using corn oil simply mix all ingredients up and stir till well blended.
2) This is quite a big cake, so I'd suggest you halve the recipe for small serving.

3) I find the sweetness is just nice after cutting down the sugar amount.

4) Even though I had already cut down the amount of topping, I still left with about ¾ cup of unused chocolate paste, probably because I didn't spread thick layer over the cake, next time I shall halve the amount. (So what I am going to do with the leftover chocolate paste? Stay tune for my next post.)

(Recipe reference: Aunty Yochana's blog)