Steamed Chocolate-Coffee Cake with Creamy Butter Frosting

Ingredients:

1/3 cup unsweetened cocoa powder
6 tsp soluble coffee
1 1/2 cups 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

Creamy Butter Frosting:

125 g butter, softened
250 g icing sugar
1.5 tbsp milk
1 teaspoon vanilla extract

Method:

Grease a 22cm cake pan.

Mix cocoa powder, coffee powder, sugar, milk, oil and sweetened concentrated milk in a non-stick pan and cook over low heat until cocoa powder, coffee 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-coffee 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 Frosting:

In a large bowl, beat all ingredients until smooth and spread consistency.

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