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Recipe

Steamed Chocolate Cake

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Topped with whipped ganache

The perfect dessert to share with someone special (or enjoy all to yourself)

Baked to perfection in the Miele Combi Steam Oven, the steam cooking method ensures a delectably moist and tender cake, while the velvety whipped ganache adds a rich, luxurious finish.

Ingredients:

For Steamed Chocolate Cake:

125 g unsalted butter, softened
¾ cup (165 g) caster sugar
2 eggs, lightly beaten
1 cup (150 g) self-raising flour
Pinch salt flakes
½ cup (50 g) Dutch-processed cocoa powder
¾ cup (180 ml) full cream milk

For Whipped Ganache:

300 g good quality milk chocolate, roughly chopped
⅔ cup (160 ml) cream

To Serve:

Whipped cream
Seasonal fruit

Preparation:

For Chocolate Cake:

  1. Grease and line a 22 cm round cake tin.
  2. Place the butter and sugar in a bowl of freestanding mixer with a paddle attachment. Beat on medium speed for 3 minutes, or until light and creamy. Add the eggs, one at a time, until light and creamy.
  3. Gently fold in the flour, cocoa and salt using a spatula or metal spoon. Fold through the milk. Mix only until just combined.
  4. Pour the mixture into the prepared cake tin, smooth the top flat with a spatula. Cover with baking paper then foil, crimping the edges to secure.
  5. Place the cake into the steam oven and Steam at 210ºF (100°C) for 50 minutes or until cooked through.
  6. Remove the cake from the tin and cool on a wire rack.

For Whipped Ganache:

  1. Place the cream and chocolate together in a heatproof bowl and cover with cling wrap. Place into the steam oven and Steam at 210ºF (100°C) for 4 minutes.
  2. Remove from the steam oven and whisk together until smooth.
  3. Cool the ganache to room temperature.
  4. Whisk the ganache well before using.

To Serve:

  1. Pour the ganache onto the cooled cake and smooth evenly over the entire cake
  2. Slice and serve with whipped cream and seasonal fruit

 

    Tips:

    • The cooled cake can be frozen after icing with the ganache. Remove from the freezer an hour or two before serving at room temperature. 
    • The cake can also be served warm as a pudding. Warm the cake and ganache in separate containers on Steam at 210ºF (100°C) for 4 minutes. Pour the ganache over the cake while still hot and serve with whipped cream. 

     

    Photo by: Miele Australia

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