Matilda Steamed Chocolate Cake

This recipe makes a cake for six to eight people. It is at its best the day it is made — enjoy it fresh, as it does not keep well overnight.

The Ganache

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• Breakfast cream250 g
• Dark chocolate250 g

The Cake

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• Milk240 ml
• Eggs2
• Vanilla1 tsp
• Brown sugar180 g
• Oil140 ml
• Flour140 g
• Baking powder2 tsp
• Cocoa powder20 g
• Melted dark chocolate100 g
• Butter20 g

Method · The Ganache

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1. Heat the cream until hot (not boiling). Add the dark chocolate and let it melt, then stir until smooth.
2. Cover and refrigerate the ganache for 2 hours to set.
3. Take it out of the fridge and stir it smooth again with a spoon.

Method · The Cake

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1. Prepare a large pot with water and bring it to a boil — this is what you will steam the cake in.
2. Crack the eggs into a bowl and add the vanilla. Begin blending with an electric mixer.
3. Add the brown sugar. Mix in one direction, in a circle, for 3–5 minutes until the eggs are pale yellow and fluffy.
4. Add the milk and oil. Set the electric mixer aside and blend them in with a hand whisk.
5. Sift in the flour and baking powder and mix until smooth. Sift in the cocoa powder and mix again.
6. Melt the dark chocolate together with the butter, then fold it into the batter until fully combined.
7. Prepare your jar: grease only the bottom with solid oil, then dust the bottom with a little flour so the cake releases easily.
8. Pour in the batter and cover the top with foil.
9. Set a stand or trivet in the pot so the jar does not sink into the water. Place the jar on it and close the lid.
10. Steam over low heat for 50 minutes — do not open the lid.
11. Check doneness with a wooden stick; it should come out clean.

To Finish & Serve

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1. Let the cake cool for about 15 minutes, until just warm — not hot.
2. Spoon the ganache over the top and cover the cake all over. It is ready to serve.

Nutrition · estimated

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