steamed Moist Choc Cake

thankyou to Cake on the Brain
(adapted from Cuisine Asia)
makes one 9" round

185g unsalted butter
180g granulated sugar
200 ml evaporated milk
2 eggs, lightly beaten
125g all-purpose flour
70g cocoa powder
1/2 t baking powder
1/2 t baking soda
1/2 t vanilla

Line and grease a 9"baking pan

Combine sugar, evaporated milk vanilla and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted. Remove from heat and allow to cool.

Add the beaten eggs into the slightly cooled mixture and stir until well mixed.

Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the egg mixture over the flour and stir until well mixed. Batter should be runny.

Heat up the steamer. Place a rack over the water.

Pour the batter into the prepared pan and place into the steamer on the rack. Cover the top of the pan loosely with a piece of aluminum foil. [I tented it slightly]

Steam over medium heat for 45 minutes. [check water level occasionally to ensure the wok doesn't dry up]. Check for doneness by inserting a skewer into the cake. If it comes out clean, it's done. If not, steam for a further 5 minutes.

Cool the cake in pan before turning out for further decoration.