Steamed Moist Chocolate Cake with Chocolate Ganache

Yes, you can bake a cake without an oven with this steamed chocolate cake. Not every household has an oven or microwave; nevertheless, it cannot stop you from making a delicious chocolate cake.

I am (also my daughter Olivia), in fact, a huge fan of chocolate flavor. 🤩 I love baking my cakes in my oven, and then I saw on Facebook that many from the Philippines are starting to post their steamed chocolate cake photos.

Hungry for more Chocolate Cake recipes?

Then I started searching for a recipe and found this one, so I asked Olivia to help me prepare this cake. She stays at home because all her schools and universities here in Denmark are lockdowns due to the Coronavirus. So, this is one of my ways to entertain her while she is at home.

Steaming is a common way of cooking in the Philippines, especially when making traditional desserts. Therefore, steaming seems like a great alternative for anyone that does not have an oven or microwave.

How to steam a cake

Traditionally, you take a large pot, put a steaming basket inside or a steamer, fill it with water up to the bottom edge of the basket or steamer (so that water does not touch the cake tin) and bring it to boil. Using this steaming method, cover your cake tin with aluminum foil, place it on the steaming basket or steamer and cover the pot with a lid. Cook according to the recipe.

Tips for making Steamed Chocolate Cake

  1. Mix cocoa powder with hot milk. This helps the cocoa powder dissolves into the liquid with ease. Therefore, I heat milk and sugar first, then add the cocoa powder. Adding cocoa powder into hot liquid also brings out the chocolate flavor in cocoa powder.
  2. Use the ingredients at room temperature. You want your eggs and butter to be at room temperature so they can create an emulsion that traps air, which results in fluffy chocolate cake.
  3. Tap the bottom of the pan. Once you have transferred the batter to your prepared cake pan or tin, tap the bottom of the pan on the kitchen counter to eliminate the remaining air bubbles in the batter and even out the surface.
  4. Cover the steamer’s lid with a kitchen towel. It would be best if you prevented the condensation from dripping down onto the batter while keeping the heat in to keep the cake warm.

Happy steaming your cake and enjoy it! Here how we made it!

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

For 3 llaneras of Moist chocolate cake, you will need:

For the cake

  • 110 grams of sugar
  • 125 ml whole milk
  • 30 grams of cocoa powder
  • 125 grams of butter
  • 1 large egg
  • 70 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp instant coffee (optional)

For the chocolate ganache

  • 1 tbsp butter
  • 175 ml of heavy cream
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 50 g cocoa powder
  • 2 tsp cornstarch, for thicker frosting


For the cake

  1. Grease and line the bases of your cake tin or llaneras. I used llaneras (from the Philippines), which I love to use.
  2. Place a heat-proof bowl over a saucepan, then add milk and sugar. Heat and stir until sugar is dissolved. Add cocoa powder and stir until well blended. Remove from the heat.
  3. Add in butter and stir until melted. Add 1 egg at a time and whisk until well combined.
  4. Sift flour, baking powder, and baking soda into the chocolate mixture, then add salt. Whisk until smooth.
  5. Divide batter between prepared llaneras then places them in the steamer and steam for 25 to 30 minutes.
  6. Remove from the steamer and place on a wire rack to cool slightly.

For the chocolate ganache

  1. Add chocolate and heavy cream in a heat-proof bowl, place over simmering water in a saucepan, and stir until it melts.
  2. Once melted, add butter. Stir until it melts. Set aside and leave it to cool.

Garnish the cake

  1. Transfer the cake into a serving dish. Put the chocolate ganache in a piping plastic and pipe ganache over the cake.
  2. Chill in the fridge for 30 minutes.

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