Wednesday, February 13, 2013

The Kitchen Juggler's Steam Chocolate Cheese Layer Cake




     Steam cake was the first cake I knew when I was a child. Apparently, a decent oven was a pretty fancy gadget to be in any household during the 70s. We did have an oven though, the black butterfly oven for kerosene stove. Though humble as it may look, it managed to help my mom do wonders in the kitchen. 




      The steamer pot was as much useful as the oven. Though it was pretty dented up especially on the lid, it steamed the perfect paus, fruit cakes, chocolate cake, traditional kuihs and countless of other dishes that would leave me drooling just reminiscing about it. I too, own sets of steamer pots (and oh, the electric steamer seems very appealing to me), 4 to be exact, each of different size. 

      Somehow I find steam cakes a perfect serving for tea. They are moist, rich and tender just as they are and in no need of heavy frostings and fillings. Of course, a little chocolate drizzle atop a steam chocolate cake would do no harm though. It simply adds to the sinfulness of the cake.

      As for today, I am sharing with you a wonderful recipe that would make any chocolate and cheesecake lover smile over the simplicity of its recipe and preparation. 

      Line a 9" square pan with parchment paper. Prepare a steamer pot with enough water to steam for 45 minutes or more. For the chocolate cake layer, beat 3 eggs with 300g of fine sugar and a teaspoon of vanilla essence until pale and fluffy. Pour a cup of milk and half cup of hot water into the mixture and continue mixing it slowly. Then add 200 g of melted butter, followed by the dry ingredients which are sifted - 160g flour, 4 tablespoon of cocoa powder, 1 teaspoon baking powder and 1 teaspoon baking soda. MIx well and divide into two portions. Pour a portion into the cake tin and steam for 15 minutes.
 
      For the cheese mixture, cream 375g of soften cream cheese with 80g of fine sugar. Add a little bit of vanilla essence. Add 1 1/2 tablespoon of cornflour and a tablespoon of fresh milk into it. Mix well and pour onto the chocolate layer that has been steamed. Steam for another 15 minutes then layer it with the rest of the chocolate cake batter and steam for another 15 minutes. Remove from steamer and cool. If you fancy extra layers in your cake, you can simply divide the batter into 5 layers, perhaps. 
    
     Simply a steamy affair.