Steam Moist Chocolate Cake Recipe

June 15, 2023 Post a Comment

Abbygail's Kitchen STEAM MOIST CHOCOLATE CAKE from abbygailskitchen.blogspot.com

Description

This steam moist chocolate cake recipe is a deliciously moist and fluffy cake that is made with a unique steaming method. It is made with a combination of melted chocolate, cocoa powder and other ingredients to create a moist and decadent cake that is great for any special occasion. The cake is a crowd-pleaser, and it’s perfect for sharing with family and friends. This recipe is easy to follow and requires minimal fuss. The result is a delicious and moist cake that will be sure to please everyone at the table.

This steam moist chocolate cake is a great alternative to the traditional chocolate cake recipes. It is much simpler to make and requires very little preparation time. The unique steaming method helps to retain the moisture and flavor of the cake. The end result is a delicious and moist cake that is sure to please everyone. This unique steaming method also helps to give the cake a light and fluffy texture that is sure to be enjoyed by all.

This cake is perfect for any special occasion or to simply enjoy as a dessert. It can be served with a variety of toppings such as fresh fruit, ice cream, whipped cream or even chocolate sauce. This cake will be sure to be a hit with everyone at the table. The chocolate flavor combined with the moisture and fluffiness will make this a favorite for any occasion.

Ingredients

2 cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter, melted and cooled

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 cup semi sweet chocolate chips

2 tablespoons vegetable oil

1/2 cup boiling water

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. In a large bowl, mix together the melted butter and sugar until combined. Add the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract and buttermilk.

4. Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and mix until evenly distributed. Add the vegetable oil and mix until combined.

5. Pour the batter into the prepared pan. Pour the boiling water over the batter and mix until combined. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Remove from oven and let cool in the pan for 10 minutes. Place a wire rack over the top of the pan and carefully invert the cake onto the rack. Let cool completely before serving.

Notes

This cake can be stored in an airtight container at room temperature for up to 3 days. You can also wrap the cake in plastic wrap and freeze for up to 3 months. To thaw, let the cake sit at room temperature for 1-2 hours.

You can also use a 9x13 inch cake pan for this recipe. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.