Enriched with homemade chocolate sauce, this cake is incredibly moist and delicious.
For the cake:
3/4 cup/150g all-purpose flour
3/4 cup/80g unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup/125ml vegetable oil
1/2 cup/120g granulated sugar
400g carnation evaporated milk
2 medium eggs
1 teaspoon vanilla essence
For the chocolate sauce:
1 cup/240g granulated sugar
1/2 cup/55g unsweetened cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 and 1/2 cups/375ml low-fat milk
Line the bottom and edge of a round cake pan of about 8-inch diameter and 2-inch depth with parchment paper.
Make the cake:
Sift the flour, cocoa powder, baking powder and baking soda into a medium bowl.
Place the oil, sugar and evaporated milk in a saucepan. Heat it over low-heat until all the sugar has dissolved, stirring continuously, 3-5 minutes. Let cool to room temperature. Add the eggs and vanilla essence. Stir to combine.
Pour sufficient water into a steamer and bring the water to a boil. Add the egg mixture to the flour mixture and stir to make a runny batter. Transfer the batter to the prepared cake pan. Cover the pan with an aluminium foil and place it in the steamer. Cover the steamer and steam for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake pan. Let the cake cool in the cake pan for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let the cake cool completely to room temperature.
Make the chocolate sauce:
Place all the ingredients in a heavy bottomed saucepan and stir to make a smooth mixture. Bring the mixture to a boil over medium heat. Reduce the heat and let simmer, stirring frequently, until the mixture thickens to coat the back of a spoon, 10-15 minutes. Remove from the heat and let cool to room temperature.
Pour the sauce over the cake so to cover its upper surface and edge uniformly. Refrigerate the cake for 1 hour. Cut into wedges and serve cold.
Note: Refrigerate any remaining sauce in an airtight container for up to 3 weeks. You may use it as a topping for ice cream, cake or fruit.