Tuesday 17 May 2011

Japanese Steamed Double Chocolate Cake

Apart from the "Japanese Steamed Sweetcorn Bun(Mushipan)" and "Japanese Steamed Matcha Cake" that I made recently. Here is another Steamed Chocolate Cake recipe which I have adapted from Nami from Just one Cookbook. Both Joyce(@ahpoohbear) and I have tried making this recipe and we both love its moist and soft texture using cake flour. And my boy who is very picky about cake texture also requested for a second helping after he sample some. So I recommend this recipe as a good keeper for those who wish to whisk up something quick and easy for afternoon tea in less than 30 minutes.

If you cannot find any Dutch-process cocoa powder you can always replace it with any brand of baking cocoa powder that you own. And for a chance you can also add in half banana(mashed) to achieve a more fragrant and moist texture.

(Original recipe adapted from Just One Cookbook)
Ingredients: (makes 3 - 4 cakes)
75g Cake Flour
1 1/2 Tablespoon Dutch-Process Cocoa Powder
1 Teaspoon Baking Powder
1 Large Egg
3 Tablespoons Drinking Water
2 Tablespoons Caster Sugar
2 Tablespoons Corn Oil
2 Tablespoons of Mini Chocolate Chips

1. Sieves cake flour, baking powder and cocoa powder together. (sieves at least twice)

2. Using a balloon whisk, beat egg and sugar till foamy and pale (about 5 minutes).

3. Stir in water and oil in sequence then follow by the flour mixture till well combined.

4. Lastly toss in 1.5 tablespoons of chocolate chips. Spoon mixture into prepared foil/ramekins cups that are lined with paper liners.

5. Place the cups in steamer/wok(with boiling water in it), cover and steam over high heat for about 10 - 12 minutes(depending on the size) or until a skewer inserted into one of the buns and comes out clean.

I am submitting this Japanese Steamed Chocolate Cake to Aspiring Bakers #7: Chocolate Delight (May 2011), hosted by Doris of Tested and Tasted.


  1. 蛋糕看起来很湿润。有时候真的不敢吃太多烤的蛋糕。因为容易发热气。偶尔蒸着来吃真好! 

  2. Ellena, thanks for the trackback to my website. :-)  I'll have to make this dessert with your recipe next time!  Good luck with the contest! ;-) 

  3. I saw the recipe on Nami's blog and loved it!
    it sounds really easy and moist..
    Love your pictures and your blog..glad you made these so that I could get to find you 

  4. hi ellena,
    wow ur muffin looks great..i gonna try to make it. i'm curious thta u did mention about adding half mashed banana to add moisture to the muffin. but isn't it will become too wet? or i can omit the water if i decided to add banana???
    yours sincerely,

  5. Beautiful steamed chocolate cake. Looks soft & yummy!

  6. 茄子: 对哦!因为孩子喜欢巧克力蛋糕所以我只好变来变去用不同的方法来做 :)

  7.  Nami, thanks for sharing your wonderful recipe with us. It is indeed a keeper for quick and easy afternoon tea snacks.

  8. Hi Sawsan: thanks for dropping by. Love your informative blog too :)

  9.  Hi Jane, Yup that's my suggestion so if you are using banana, perhaps you an reduce the water by 1 tablespoon or so :) depending on the texutre of your batter.

  10. this is so unique, fast and chocolaty! look so delicious! (: (:  

  11. These look moist and delicious!  

  12.  This looks wonderful! I can just imagine how amazing it would taste!!! Great pictures, and thanks for sharing..

  13.  thanks...let u know my result after i had tried it..

  14.  any idea if i can omit the corn oil?

  15. Hi Ellena, thank you very much for generously sharing your recipes.  I just tried out the receipe for the Japanese steamed double chocolate cake. 

    However, the cake didn't appear to "rise" at all, and the texture is denser than what your picture shows.  I'm using Prima's cake flour, and for choc powder, am using the Van Houten chocolate powder.  Rest of ingredients I followed the same.  Could you advise me why?  Thank you very much.  SK

  16. Hi SK,

    I have already replied your email but i am not sure whether have you received it. I am also using Prima's Cake Flour but as for the cocoa powder I am using Dark Cocoa Powder from Valrhona. Usually if the cake did not appear to "rise" it is due to the heat and the wok use. As it must be steamed over high heat and in big wok/steamer where they are more space for air circulation. 

  17. Hi Ellen,

    If I have no glass ramekins, what sort of object should I use in place of that?


  18. redpaperplanes22/11/11 12:32 am

    hi ellena, is it possible t replace corn oil w other types of oil like olive oil/vegetable oil?
    thanks in advance! your recipes are awesome! (:

  19. Hi Regina, so sorry did not get to see your comments till now due to the comments program not sync. Emmm if you don't have glass ramekins you can use metal baking cups or making tray as well.

  20. Hi redpaperplanes, yup you can replace the corn oil with olive oil/veg oil too :) No problem.

  21. Hihi, thanks for sharing this wonderful recipe. Made it this morning and it taste really great. N possibly one of the healthiest cupcake ever.

    It is so easy to make n appreciate the small portion, makes 4 which is just nice for me :)


  22. hi, the cupcakes look yummy. i had try just now, taste very good.
    but i wonder why, the cupcake tat i steam doesn't look like your. mine one the top part doesn't 发. can you pls tel me why?

  23. hi, can the cupcakes last til the next day afternoon? will still be soft and moist? if i do not add the banana, will it remain soft as well?


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Ellena (Cuisine Paradise)