I did say that I was going to blog about the steamed version of Chocolate Buttermilk Cake. But the problem was that I couldn't get buttermilk. I know I can make buttermilk on my own by mixing milk with lemon juice but I didn't want to do that. I like the one that I can buy from the supermarket. But it is quite hard to get as it is always out of stock. In fact I saw a few cartons on Saturday and I thought I would come back on Sunday to buy it. But on Sunday, there was not a carton in sight. Hmmm...so there are other people who like Paul's buttermilk too.
The last time I steamed a smaller version of this cake, I enjoyed the cake so much that I promised myself that I simply have to make a full blown 8" version. So here it is. Since I had some pecans in the fridge I decided to play with it by decorating the cake. I am not really into cake decorating but if I didn't pretty it up, all you will see is a blob of brown which does not do justice to the cake.
I did make a mistake while the cake was steaming. Madam itchy fingers decided to check the cake at the 30 minute mark. In the oven, this cake would have taken 35-40 minutes (from my previous experience) and I thought it might be the same in the steamer. Of course the cake was still raw and it was done only after 1 hour. And because I took it out of the steamer too early, my cake sank in the middle.
Due to the sinkhole, I ended up with a well in the middle of the cake which was filled with ganache :) Oh yes, decorating covers up the flaws hee..hee.. But I am such an amateur. Look at the lower right sector of the cake above. What a mess!
I have seen how cakes are decorated on TV and the bakers place the cake on a wire rack and let the chocolate drip off. Once decorated, the cake is transferred onto a plate. I would not know how to do that and knowing how clumsy I am, there's the risk of me dropping the cake.
Anyway, that would have to wait for another day when I am feeling more adventurous than usual. Another challenge that I realize is that it is quite tricky to slice a decorated cake. For an unadorned cake, I can just slice into it without a second thought but with this one, I have to be careful not to mess up.
But it was fun and it made the cake look pretty don't you agree? The decoration I made was not a difficult one. I mean, anybody can line pecans around the cake and sprinkle chopped nuts in the centre.
Decorations notwithstanding, the most important thing is the taste. I guess I don't have to tell you that because this cake has been tested so many times before. It was moist and chocolaty and with the addition of pecans, mmmmmm.....
OK, I promise I won't bombard you with anymore chocolate buttermilk cake. So, if you are interested, you can bake or steam this cake yourself and enjoy it with your family and friends. It is a moist and delicious cake and it will not disappoint you. I reckon buttermilk can be substituted with yoghurt.
Chocolate Buttermilk Cupcakes
Recipe source : Adapted from here
- 113g unsalted butter, cut into small or thin pieces (can be straight from the fridge)
- 1 cup boiling water
- 125ml buttermilk
- 125ml grapeseed oil (or any neutral tasting vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
- 65g cocoa powder (sifted)
- 250g self-raising flour
- 180g caster sugar
- 1/2 tsp ground cinnamon
1. Line and grease an 8" cake pan.
2. In a saucepan, put butter and hot water and stir to melt the butter.
3. Sift cocoa powder into the melted butter mixture. Stir to mix.
4. Then add sugar, cinnamon powder, buttermilk, grapeseed oil, eggs and vanilla extract. Whisk to combine and to dissolve sugar. Set aside.
5. In a mixing bowl, sift flour.
6. Pour the wet mixture into the flour and whisk to combine. (The batter will be lumpy in the beginning and will smooth out)
7. Pour batter into prepared pan and cover pan with aluminium foil (to prevent water from getting into the cake)
8. Steam over medium heat for about 60 minutes or until cake is springy to the touch and toothpick inserted into the centre comes out clean.
9. Let the cake cool completely before frosting.
- 100g bittersweet chocolate
- 100 ml heavy cream
- 1 tablespoon unsalted butter
1. Break chocolate to smaller pieces
2. Put into a heatproof container together with butter
3. Boil the heavy cream and pour onto the chocolate and butter. Wait for 5 minutes before stirring the mixture.