No oven? No problem! Be it getting your cake fix or a delicious treat to present at a party, this Steamy Fudgy Chocolate Cake is the perfect treat for this. The best part and as the name shows, the main method to be used here is steaming and all other steps is pretty much the same.

For the benefit of everyone and as usual, I made this recipe especially easy and foolproof requiring simle tools and technique.

All you have to do to achieve this moist Steamed Fudgy Chocolate Cake is to simply mix away, starting with your coffee butter milk mixture, followed by eggs and the dry ingredients. It’s really foolproof, and difficult to go wrong!

Let me get something out of the way first – yes, it tastes just like baked chocolate cake, with the same texture and richness!

Now, the key steps that I would like you to pay extra attention to for a flawless finish would be:

  1. Make sure to dissolve the white sugar fully, especially so as to prevent crunchy white lumps of sugar being stuck in the finished product.
  2. If you can, sift your flour, baking powder and cocoa powder. While most of my recipes that tend to be forgiving doesn’t emphasise on this step, this is especially cruical here to ensure you don’t have streaks of dry ingredient clumps.
  3. For the chocolate ganache, do not overheat. I used the double boiling method exactly for this reason, as overheating can cause your chocolate ganache to seize up and be clumpy.

Otherwise, there’s really nothing else to note for this recipe. And yes, you can consider customising this recipe to make it pandan, vanilla, or even other flavours that you might find worth exploring. For myself, I might actually try to execute an earl grey version of this steamed cake.

Without further ado, the recipe!

Steamed Fudgy Chocolate Cake Recipe
by Javier Tan May-25-2025

This Steamed Fudgy Chocolate Cake Recipe tastes as good as it is baked – decadent, moist and absolutely perfect for any parties!

Ingredients (Cake)

  • 1/4 Cup or 60g of Butter
  • 3/4 Cup or 180ml of Milk
  • 1/4 Cup or 60ml of Coffee (or Water + Coffee Granules)
  • 1 Tsp or 5ml Vanilla Essence
  • 2 Large Eggs, approx 60g ea weigh inclusive of shell
  • 1 Tbsp or 15ml Vegetable Oil (Sunflower / Canola)
  • 1/2 Cup + 2 Tbsp or 130g of White Sugar
  • 1 Cup + 2 Tsp or 140g of Plain / All-Purpose Flour
  • 1/4 Cup or 30g of Cocoa Powder
  • 1 Tsp or 4g of Baking Powder

Ingredients (Chocolate Ganache)

  • 1/2 Cup or 120ml of Whipping Cream
  • Approx 1/2 Cup or 120g of Dark Chocolate (Bar/Couverture/Coins that can melt)

Instructions

  1. Melt the butter into the milk and coffee at low heat until fully dissolved. At this point, you can start the steamer at medium heat.
  2. Then, transfer the mixture after it’s cooled (approx 10 mins) to a mixing bowl. Whisk in the eggs, vegetable oil and vanilla.
  3. Next, whisk in the white sugar until well dissolved (approx 2 – 3 minutes).
  4. Whisk in the flour, cocoa powder and baking powder, sifting if needed and clumpy.
  5. Then, transfer the batter to a 5 inch round baking tray lined with parchment paper. Hit a couple of times against the counter to dislodge excessive air bubbles.
  6. Steam over medium heat for 54 – 56 minutes until nicely risen. Once done, set aside the cake to cool in it’s mould for 30 mins.
  7. Meanwhile, prepare the chocolate ganache by melting chocolate into the whipping cream at low heat through a double boiler method. Stir until it comes together, this comes together quite fast so do not overheat!
  8. Once ready to assemble, unmould the cake and spread the chocolate ganache over the top of the cake.
  9. Serve and enjoy!

Details

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Total time: 2 hours
  • Yield: 1 Delectable and decadent Steamed Fudgy Chocolate Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well for up to 5 days refrigerated.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan