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Steam Moist Chocolate cake
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novice_baker
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Joined: 05 Nov 2005
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PostPosted: Sun May 11, 2008 11:29 pm    Post subject: Reply with quote

one more question

plain flour = all purpose flour?
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nora
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Joined: 09 Dec 2004
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Location: Singapore

PostPosted: Mon May 12, 2008 7:51 am    Post subject: Reply with quote

novice_baker

My answers in blue.

novice_baker wrote:
hello everyone! want to try this recipe..but have a few ques.

if im going to use the whole recipe will i be using 2 9 inch square or round pan? You can use either one.

what is a 9 inch sandwich pan? loaf pan? A sandwich pan is a pan that you use to bake your sandwich loaf aka bread. It usually comes with a cover. A loaf pan is rectangle & it's without any cover.

is cornflour the same as cornstarch? (for the chocolate fudge topping) Yes.

what is melk? is it a brand of chocolate? It's milk.

hope someone can enlighten me with my questions or inqury.
Very Happy

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Last edited by nora on Mon May 12, 2008 7:55 am; edited 1 time in total
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nora
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Joined: 09 Dec 2004
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Location: Singapore

PostPosted: Mon May 12, 2008 7:52 am    Post subject: Reply with quote

novice_baker wrote:
one more question

plain flour = all purpose flour? Yes.

Happy baking! island & don't forget to post your bakes.
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Mouse
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Joined: 22 Jul 2007
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PostPosted: Mon May 12, 2008 1:30 pm    Post subject: Reply with quote

Hi all,
This is truly a marvelicious recipe! Very soft and yummy.

Problem is when I cream the layer with banana and fudge, my cake seems like 'swimming' and cannot stay in place. Banana also protuding out frm the whole shape, be it round or heart shaped. Cheeky grin
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novice_baker
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PostPosted: Tue May 13, 2008 2:44 pm    Post subject: Reply with quote

will there be a big difference if i use fevaporated filled milk instead of full cream evaporated milk?
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novice_baker
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PostPosted: Tue May 13, 2008 2:50 pm    Post subject: Reply with quote

ooppps..i forgot to thank nora.


thanks nora. i'll be making this as soon as i have all the ingredients needed. will be posting a pic also. Smile
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nora
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PostPosted: Tue May 13, 2008 4:02 pm    Post subject: Reply with quote

novice_baker

novice_baker wrote:
will there be a big difference if i use fevaporated filled milk instead of full cream evaporated milk? No.


You're welcome. Hope you enjoy baking the cake. island
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coolcookie
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PostPosted: Thu May 15, 2008 2:21 am    Post subject: Reply with quote

Hi Dralion

Thanks for sharing this recipe. I baked this yesterday and brought everything to work this morning. Everyone ask me why is the cake so soft and fluffy. I just smile, THANK YOU!

The cake has a poked face when I took it out of the wok. I have covered it with the alumimum foil so I cannot understand what went wrong. Anyway that's a easy problem - frosting will hide the "flaws". Ha.

I frost it with strawberry buttercream, and added fresh sliced strawberries.


Last edited by coolcookie on Tue May 27, 2008 3:21 am; edited 1 time in total
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Dralion
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PostPosted: Thu May 15, 2008 12:56 pm    Post subject: Reply with quote

xan wrote:
Hi Dralion

Thanks for this lovely recipe. Since i cant decide which ice cream to pair it with, i decided to put them all together for Mother's Day today.


i am speechless love u yummy
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Dralion
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PostPosted: Thu May 15, 2008 1:03 pm    Post subject: Reply with quote

Ladies,
thank you very much for all your sweet comments on this cake and special thank's to NORA for helping me answered all the Q's ! Smile love make friends , if i left someone out thank's to you too ! grin
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adrddr
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Joined: 28 Mar 2008
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PostPosted: Sun May 18, 2008 12:41 pm    Post subject: Reply with quote

Hi everyone!
This is my first post here.

This was a wonderful cake, very moist, even on the second day! My boyfriend even enjoyed it frozen on its third day (had to freeze it as I didn't know when he would get a chance to eat it Razz )

Here are a couple of pictures. Sorry for the quality. Had to take the photos with my pda/cell camera.





Made half the recipe. I topped the cake with Nutella (chocolate hazelnut spread) whipped cream mousse. There's a layer of strawberries within the mousse. Decorated with chocolate-covered strawberries and chocolate shards.

Very delicious! Thank you, Dralion and all the other Kitchen Capers for their tips!
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aaanne
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PostPosted: Sun May 18, 2008 6:15 pm    Post subject: Reply with quote

Looks so moist and yummy love u
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aaanne
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PostPosted: Sun May 18, 2008 6:19 pm    Post subject: Reply with quote

Can I use vege oil or any other oil instead of corn oil? Will there be a difference?
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chinadoll
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PostPosted: Sun May 18, 2008 10:39 pm    Post subject: Reply with quote

aaanne... no difference tastewise. U can substitute with melted butter too if u like.
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Reena
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Joined: 15 Jan 2006
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Location: singapore

PostPosted: Tue May 20, 2008 12:56 am    Post subject: Reply with quote

Thanks for this great recipe! I made it twice, 1st time using butter and 2nd time using corn oil. I prefer the one using butter, more fragrant grin
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Mouse
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PostPosted: Tue May 20, 2008 4:07 pm    Post subject: Reply with quote

Hi,
I have made this 2 or 3 times and I prefer using corn oil. THe texture is much much softer!

SUper yummy...esp after chilling! Thanks Dralion!
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chocolatechip
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PostPosted: Tue May 20, 2008 5:49 pm    Post subject: Steam Oven Reply with quote

Has any one tried to steam this cake in a steam oven?? How long shall I steam it for in the oven???
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aaanne
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PostPosted: Fri May 23, 2008 6:10 pm    Post subject: Reply with quote

I can't seem to find corn oil here so how? so basically any liquid fats is ok?
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Dralion
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PostPosted: Sat May 24, 2008 2:33 pm    Post subject: Reply with quote

aaanne wrote:
I can't seem to find corn oil here so how? so basically any liquid fats is ok?


can use sunflower oil or any light color oil,but not olive oil
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Dralion
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PostPosted: Sat May 24, 2008 2:36 pm    Post subject: Re: Steam Oven Reply with quote

chocolatechip wrote:
Has any one tried to steam this cake in a steam oven?? How long shall I steam it for in the oven???


yes you can,devide the batter into two 8 inches sandwich pan and steam for abt 30 to 35 mins
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crapyjun
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PostPosted: Wed Jun 11, 2008 1:45 am    Post subject: Reply with quote

Hi ppl!
I tried making this cake just now.. turns out really nice!!
I have never made a cake before in my life.. serious!
So i was really worried it'll turn out bad. But i followed the recipe (1/2 it) and its actually quite easy!
Thanks to Dralion for this great recipe!

Btw, i used a combination of peanut oil and butter... the cake had a very nice fragrant peanuty taste! Great for ppl who love their cakes with a nutty flavour =)

I was wondering if there's anyway i could make the cake more chocolately?
I love dark chocolate...so besides using dark cocoa powder what else could i add in to make it very very chocolately?
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coolcookie
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PostPosted: Wed Jun 11, 2008 3:24 pm    Post subject: Reply with quote

You can try chocolate emulco (but is chemical based), or add melted good quality chocolate (like valrhona).
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Dralion
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PostPosted: Wed Jun 11, 2008 4:01 pm    Post subject: Reply with quote

crapyjun wrote:
Hi ppl!
I tried making this cake just now.. turns out really nice!!
I have never made a cake before in my life.. serious!
So i was really worried it'll turn out bad. But i followed the recipe (1/2 it) and its actually quite easy!
Thanks to Dralion for this great recipe!

Btw, i used a combination of peanut oil and butter... the cake had a very nice fragrant peanuty taste! Great for ppl who love their cakes with a nutty flavour =)

I was wondering if there's anyway i could make the cake more chocolately?
I love dark chocolate...so besides using dark cocoa powder what else could i add in to make it very very chocolately?



you can add 1 tsp chocolate paste/emulco into the cake batter,
for more chocolately flavour i suggest use Hershey's unsweetened,non-alkalized cocoa powder,it has a really comples chocolate flavour !

I use this Hershey's Natural unsweetened cocoa powder in all my Chocolate cake recipes

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adrddr
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PostPosted: Thu Jun 12, 2008 5:11 am    Post subject: Reply with quote

maybe you can try adding some chocolate chips to the batter before you steam it to make the cake more chocolatey.
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Reena
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Joined: 15 Jan 2006
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Location: singapore

PostPosted: Thu Jun 12, 2008 12:59 pm    Post subject: Reply with quote

I made this again yesterday but as I was rushing, my sequence was wrong. Instead of adding eggs last, I added into the wet mixture (I used corn oil) followed by the dry mix. The cake still turns out moist and soft.
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