You can prepare the Moist Chocolate Cake in 2 ways: baked or steamed. So, even if you don't have an oven, you can still prepare this delicious treat!
Steamed Choco Cupcake
Things you need:
Stove
Steamer
2 Mixing Bowls (12" diameter)
Measuring Spoon (1 set)
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Strainer
Wirewhisk
Rubber Scraper
Baking Cups (size 2)
Wire Rack
Muffin Pans (with 6 cups)
Ingredients:
1 pack MICS Moist Chocolate Cake Premix (360g)
1 1/4 cup white sugar
1/3 cup butter
1 cup water
2 pieces eggs
1/3 cup oil
Cooking procedure:
Boil water in the steamer, about half.
Put the baking cups into the molds.
Strain the MICS Moist Chocolate Cake Premix in a bowl. Set aside.
In another bowl, cream butter, then add eggs and beat well. Add sugar, oil, and water. Mix well until thick. Add the MICS MCC Premix and mix until well dissolved. Put 1/4 cup of the batter in each mold. Steam for 18 to 20 minutes at medium heat. NOTE: 18 minutes with cover, then 2 minutes without cover. Remove from the steamer and let cool. This will yield 20 pieces of cupcakes.
Baked Moist Chocolate Cake
For chocolate fudge icing:
1 pack MICS Chocolate Fudge Icing Premix (243g)
1 cup boiling water
1/2 cup evaporated milk
2 tsps vanilla flavor
1/4 cup butter
For cream filling (optional):
3/4 cup sugar
2 3/4 cups evaporated milk
3/4 cup water
1/4 cup all-purpose flour
5 pieces eggyolks
1 tsp vanilla flavor
dash of salt
1/4 cup butter
Cooking procedure:
Line the bottom of 2 pieces of 8" round pan OR 2 pieces 8" square pan with wax paper. Set aside.
Preheat oven to 350 F. Sift MICS Moist Chocolate Cake Premix and set aside. In another bowl, cream butter until soft. Add the eggs and beat until fluffy. Add the sugar, oil, and ice cold water. Continue mixing until well blended. Add the sifted MICS MCC Premix. Mix until the batter is evenly moistened. Do not overmix. Pour into pans and bake for 25 to 30 minutes. Do not overbake.
Prepare the chocolate fudge icing: combine all ingredients (except the butter) and cook in a double boiler. Continue stirring until it becomes thick. Add butter before removing from fire. Let cool.
To prepare cream filling: mix all ingredients except butter. Cook in a double boiler until thick. Add butter before removing from fire.
To assemble: Loosen the sides of the cakes by using a knife or spatula. Place one cake layer upside down on a serving tray. Spread cream filling evenly, then top with the remaining cake layer. Frost the top and sides with chocolate fudge icing, saving a small portion for piping borders if desired.
TRY OTHER DELICIOUS SNACK RECIPES!
Chewy, chocolatey brownies
Easy, traditional original puto
Make-at-home bibingka anytime!
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| Contribute to the cupcake craze with this super fluffy and moist steamed chocolate version! |
Steamed Choco Cupcake
Things you need:
Stove
Steamer
2 Mixing Bowls (12" diameter)
Measuring Spoon (1 set)
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Strainer
Wirewhisk
Rubber Scraper
Baking Cups (size 2)
Wire Rack
Muffin Pans (with 6 cups)
Ingredients:
1 pack MICS Moist Chocolate Cake Premix (360g)
1 1/4 cup white sugar
1/3 cup butter
1 cup water
2 pieces eggs
1/3 cup oil
Cooking procedure:
Boil water in the steamer, about half.
Put the baking cups into the molds.
Strain the MICS Moist Chocolate Cake Premix in a bowl. Set aside.
In another bowl, cream butter, then add eggs and beat well. Add sugar, oil, and water. Mix well until thick. Add the MICS MCC Premix and mix until well dissolved. Put 1/4 cup of the batter in each mold. Steam for 18 to 20 minutes at medium heat. NOTE: 18 minutes with cover, then 2 minutes without cover. Remove from the steamer and let cool. This will yield 20 pieces of cupcakes.
Baked Moist Chocolate Cake
For chocolate fudge icing:
1 pack MICS Chocolate Fudge Icing Premix (243g)
1 cup boiling water
1/2 cup evaporated milk
2 tsps vanilla flavor
1/4 cup butter
For cream filling (optional):
3/4 cup sugar
2 3/4 cups evaporated milk
3/4 cup water
1/4 cup all-purpose flour
5 pieces eggyolks
1 tsp vanilla flavor
dash of salt
1/4 cup butter
Cooking procedure:
Line the bottom of 2 pieces of 8" round pan OR 2 pieces 8" square pan with wax paper. Set aside.
Preheat oven to 350 F. Sift MICS Moist Chocolate Cake Premix and set aside. In another bowl, cream butter until soft. Add the eggs and beat until fluffy. Add the sugar, oil, and ice cold water. Continue mixing until well blended. Add the sifted MICS MCC Premix. Mix until the batter is evenly moistened. Do not overmix. Pour into pans and bake for 25 to 30 minutes. Do not overbake.
Prepare the chocolate fudge icing: combine all ingredients (except the butter) and cook in a double boiler. Continue stirring until it becomes thick. Add butter before removing from fire. Let cool.
To prepare cream filling: mix all ingredients except butter. Cook in a double boiler until thick. Add butter before removing from fire.
To assemble: Loosen the sides of the cakes by using a knife or spatula. Place one cake layer upside down on a serving tray. Spread cream filling evenly, then top with the remaining cake layer. Frost the top and sides with chocolate fudge icing, saving a small portion for piping borders if desired.
TRY OTHER DELICIOUS SNACK RECIPES!
Chewy, chocolatey brownies
Easy, traditional original puto
Make-at-home bibingka anytime!
This was so delicious!! sometimes moist cakes are just too moist and kind of heavy and gross (in my opinion), but this was just perfect!! thanks.
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