This chocolate cake completely took me by surprise, it’s a no oven, egg free and doesn’t need a large mixer to make the batter (although, you do need to mix it with a wooden spoon)… the cake is steamed creating a super delicate, light and tender, but rich sponge. It’s then drenched in a ganache which clings to the sponge and adds another depth to the taste of the cake.
The steps are actually pretty simple, but you will need a large steamer or use a large pot of water as per my video.
First up line and grease a springform baking tin, ensuring it is super secure so the batter won’t escape. Wrap extra parchment and support with string if needed around the sides.
Add all the dry ingredients – the flour, cocoa, salt, baking powder, bicarb of soda and sugar to a bowl via a sieve and stir to combine into one consistent mix. Then pour in the oil, extract, milk and lemon juice. Stir until a batter is formed, it is quite runny, but make sure it is all mixed together well and lump free. Transfer to the baking prepared tin. Cover the cake with foil. Then place in your steamer (or pan if using as seen in the video with foil) and steam for a full hour. Leave to cool completely before removing from the tin.
Whilst the cake is cooling, make the ganache. Heat the chocolate, milk and butter together over a pan of simmering water and mix until glossy and all combined. Allow to stand to room temperature then pour over the cake, covering the tops and sides. Let it chill and set (optional if you can wait) then once set take out lovely wedges of the super tender cake.
I actually preferred it cold, but warm it in the microwave for 20 seconds if you wish melt the ganache and warm the sponge – super good either way!