Steamed Chocolate Cake
Indulge in the rich, velvety decadence of Steamed Chocolate Cake, a moist and fluffy dessert that’s perfect for chocolate lovers who want to skip the oven. Made with pantry staples like cocoa powder, all-purpose flour, and a touch of vanilla, this recipe uses the gentle cooking method of steaming to create an ultra-tender crumb that melts in your mouth. The batter comes together effortlessly with a combination of wet and dry ingredients, and the addition of hot water ensures a smooth, luscious texture. Topped with a dusting of powdered sugar, a drizzle of chocolate ganache, or a dollop of whipped cream, this cake is ideal for any occasion—from casual tea times to elegant celebrations. Plus, its no-oven requirement makes it an excellent choice for those looking for beginner-friendly or summer-ready desserts. Don’t miss this foolproof way to make a show-stopping chocolate cake with minimal fuss!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 50 grams Cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 200 grams Granulated sugar
- 2 large Eggs
- 120 milliliters Milk
- 60 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 120 milliliters Hot water
Instructions
Grease and line the base of a round 7-inch (18 cm) cake pan with parchment paper. Set aside.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
Add the granulated sugar to the dry ingredients and whisk until evenly distributed.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Slowly pour the hot water into the batter, whisking gently until the mixture becomes smooth and thin in consistency.
Pour the batter into the prepared cake pan. Cover the top of the pan tightly with aluminum foil to prevent water from dripping onto the cake.
Prepare a steamer pot with enough water to steam for 50 minutes. Bring the water to a gentle simmer over medium heat.
Carefully place the cake pan into the steamer. Cover the steamer lid with a clean kitchen towel to catch condensation, then seal the lid tightly.
Steam the cake for 50 minutes, checking periodically to ensure the water level in the pot does not run dry. Replenish with hot water as needed.
After 50 minutes, check the cake's doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. If not, steam for an additional 5–10 minutes and recheck.
Remove the cake pan from the steamer and let it cool for 10 minutes. Run a knife around the edges of the pan, then invert the cake onto a wire rack to cool completely.
Once cooled, serve as is, or add a dusting of powdered sugar, a chocolate ganache topping, or whipped cream for an extra touch. Enjoy!
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 376.7 g | 137% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 208.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 314 mg | 24% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
