The Viral “Addictive” Steamed Chocolate Cake (No Oven Needed!)

Calling all chocolate lovers! Sometimes, the craving for a rich, moist, and melt-in-your-mouth chocolate cake hits, but the thought of preheating an oven or dragging out a stand mixer is just too much work. Enter the viral steamed chocolate cake—widely known in Southeast Asia as the “Ketagih” (Addictive) Cake.

With an incredibly moist crumb and a thick, creamy chocolate ganache topping, this recipe delivers a premium, cafe-quality dessert right from your kitchen. Best of all? It is completely beginner-friendly and requires nothing more than a stovetop steamer and a whisk.

Why You’ll Love This Recipe

• No Fancy Equipment: Say goodbye to ovens and electric mixers! A stovetop steamer and a simple balloon whisk are all you need.
• Ultra-Moist Texture: Using neutral vegetable oil instead of butter in the batter guarantees a soft, tender crumb that never dries out.
• Decadent Double Chocolate: The pairing of an intense chocolate sponge with a luscious, glossy ganache creates a luxurious flavor profile that melts instantly in your mouth.

Pro-Tips for Bakery-Quality Results

• The Foil Shield: Tightly covering your cake pan with aluminum foil before steaming is crucial. It prevents condensation from the steamer lid from dripping down and ruining your cake’s texture.
• Temperature is Key: Never pour warm ganache over a warm cake! Both must be at room temperature; otherwise, the chocolate will seep into the cake’s pores, destroying those beautiful, distinct layers.
• The “Hot Knife” Technique: For sharp, professional-looking slices, run your knife under hot water and wipe it dry before every single cut.
• The 10-Minute Rest: Take the cake out of the fridge about 10 minutes before serving. This allows the ganache to soften slightly, maximizing its creamy texture.
• Storage: Keep leftovers in an airtight container in the fridge for 3 to 5 days. Avoid freezing, as it will break the ganache emulsion.

Luvita Ho

The Viral “Addictive” Steamed Chocolate Cake (No Oven Needed!)

Craving dessert but don't have an oven? Try this viral steamed chocolate cake! It's super moist, beginner-friendly, and topped with rich ganache.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Resting Time 2 hours hrs

Servings: 1 pan (20x20cm)

Ingredients Method

Ingredients

  

For the Chocolate Cake Batter:

• 85 g dark chocolate chopped or chips/buttons
• 70 g full-cream milk
• 2 large eggs room temperature
• 80 g granulated sugar
• 1/8 tsp salt about two pinches
• 1/2 tsp vanilla extract
• 85 g neutral vegetable oil canola, corn, or sunflower oil
• 90 g all-purpose flour
• 15 g unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda

For the Chocolate Ganache:

• 250 g high-quality chocolate dark, or a mix of dark and milk chocolate
• 250 g heavy cream / heavy whipping cream unsweetened dairy cream
• 30 g unsalted butter

Method

 

Part 1: The Cake

1. Prep the Pan: Line an 8×8 inch (20×20 cm) square baking pan with parchment paper. Leave an overhang on the sides—this prevents the ganache from spilling over and makes lifting the cake out much easier later.
2. Melt the Base: In a small saucepan, gently heat the 85g of dark chocolate and milk over very low heat until just melted (do not boil). Set aside to cool completely to room temperature.
3. Whisk the Eggs: In a large bowl, whisk the eggs, sugar, salt, and vanilla extract manually until the mixture turns pale, the sugar dissolves, and it slightly thickens.
4. Combine Wet Ingredients: Pour the cooled chocolate-milk mixture and the vegetable oil into the egg mixture. Stir gently until well combined.
5. Add Dry Ingredients: Sift the all-purpose flour, cocoa powder, baking powder, and baking soda directly into the wet batter. Fold gently with a spatula or whisk just until no dry streaks remain. Do not overmix!
6. Steam: Pour the batter into your lined pan. Tap the pan gently on the counter a few times to release trapped air bubbles. Cover the top of the pan tightly with aluminum foil. Steam over medium heat for 30–32 minutes (a toothpick inserted into the center should come out clean). Let the cake cool completely in the pan to room temperature.

Part 2: The Ganache

1. Melt the Chocolate: Place the 250g of chocolate in a heat-proof bowl over a pot of simmering water (bain-marie) until melted.
2. Warm the Cream: Gently warm the heavy cream (on the stove or briefly in the microwave) until warm to the touch, but not boiling.
3. Emulsify: Pour the warm cream into the melted chocolate in three separate additions. Stir very slowly to avoid creating air bubbles.
4. Add Butter: Once smooth and glossy, stir in the unsalted butter until it melts and the ganache is perfectly creamy. Set aside to cool to room temperature.

Part 3: Assembly

1. Layer: Once both the cake and the ganache are at room temperature, pour the ganache evenly over the cake.
2. Chill: Place the pan in the refrigerator for at least 2 hours to allow the ganache to set.
3. Serve: Lift the cake out using the parchment overhang. Slice and garnish with chocolate flakes or a dusting of cocoa powder.