Ingredients:

  • 180g (6.3 oz) Butter
  • 200g (7 oz) Castor sugar
  • 200g (7 oz) Full cream evaporated milk
  • 2 Eggs, slightly beaten with fork
  • 100g (3.5 oz) Plain flour / All purpose flour
  • 50g (1.7 oz) Cocoa powder
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Vanilla extract / 1 tsp Vanilla essence
  • 2 tablespoons Rum (optional)

Chocolate Fudge Topping

  • 200g (7 oz) Condensed milk
  • 1/2 tsp vanilla extract / 1 tsp vanilla essence
  • 2 Tbsp corn oil
  • 20g (0.7 oz) Cocoa powder, sieved
  • 1 pinch of salt

Method:

  1. Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
  2. Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
  3. Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix ( cake batter should be runny)
  4. Heat up steamer.
  5. Lined and greased an 8 or 9 inch round baking pan.
  6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
  7. Cover the steamer and steam over medium heat for 45 mins.
  8. Cool the cake in pan before turning out for further decoration.

To make Chocolate Fudge Topping:

  1. Combine the sieved cocoa powder, condensed milk and oil.
  2. Stir over low heat till thicken.
  3. Add in salt and vanilla extract or essence.
  4. Cool the chocolate topping a little before spreading on the cake.
  5. Refrigerated before serving it.