Steamed Chocolate Cake with Butter-Cream Cheese Frosting

Ingredients:

1 cup unsweetened cocoa powder
1 cup sugar
1 cup milk
1 cup vegetable oil
1/2 cup sweetened concentrated milk
1 1/4 cups cake flour (Tipo OO)
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs

Whipped Cream Frosting (Decorated with Strawberries):

200mL whip cream
1/4 cup icing sugar
1 tsp vanilla extract

Butter-Cream Cheese Frosting (Decorated with Peaches and Kiwi):

250 g cream cheese
125 g butter
2 cup icing sugar
1 tsp vanilla

Method:

Grease a 22cm cake pan.

Mix cocoa powder, sugar, milk, oil and sweetened concentrated milk in a non-stick pan and cook over low heat until cocoa powder and sugar are fully dissolved.

Remove from heat and leave aside to cool.

In a separate bowl, sift to mix the flour, baking powder and baking soda.

In another bowl, beat eggs until light and fluffy then fold into the cooled cocoa mixture and mix well.

Stir-in flour mixture and mix well to form homogeneous batter.

Pour batter into prepared pan.

Steam over high heat for about 1 hour with a cover that wrapped with kitchen towel to avoid water vapor droplets, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for at least 10 minutes and turn out onto a plate and cool completely.

To Make Whipped Cream Frosting:

Begin with thoroughly chilled cream and beater.

Whip the cream on medium speed until slightly thickens.

Add-in sugar and vanilla extract or any flavoring and continue whipping the cream until soft peaks formed (The peak should bend over at the top of the whisk).

Prepare in advance, keep in refrigerator and frost the cooled cake later.

To Make Butter-Cream cheese Frosting:

In a large bowl, beat butter, cream cheese and vanilla until mixture is well-blended.

Slowly, add the powdered sugar and stir to achieve smooth consistency.

Prepare in advance, keep in refrigerator and frost the cooled cake later.