I took just about 10 minutes to whip up this cake and another 40 minutes to steam it using the I-Chef steamer. The result was amazing - the chocolate cake was moist and light, while full of chocolatey flavour. The best thing about this recipe was that it did not require a mixer or oven. Also, I've replaced the flour with gluten free flour and also, used on the egg yolks instead of the entire egg as Hannah is allergic to egg whites.
Here is Hannah examining the cake to see if I passed her test!!
She took one piece and kept asking for more till we had to stop her as it was 9pm at night - time to go to bed - Good Night, Hannah!
This is a recipe I definitely will keep. Will explore other flavours using the same basic ingredients.
Ingredients:
1 3/4 cups of gluten free flour (I used Orgran)
3/4 cup of hershey's unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1 cup sugar
3/4 cup sunflower oil (or vegetable oil)
1 cup of soya milk
3 egg yolks
1 cup of hot water
Method:
Sift flour, cocoa, baking soda and baking powder into mixing bowl. Mix in sugar till well blended. Add in oil and mix well. Add in milk and stir. Add in the 3 egg yolks and continue stirring till well blended. Add in hot water and mix till batter is smooth and silky. Pour into greased pan - I used the I-Chef steamer. Steam for 40 minutes in medium heat.
Serve with a scoop of vanilla ice cream or as is.
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