This post may contain affiliate links. Please read our disclosure policy.
Learn how to make a soft and moist brownie cake without using an oven. The cake is frosted with chocolate whipped cream and has a great combination of chocolate and savory cheese.
What is steamed chocolate brownie cake?
A brownie cake is a dessert that combines the characteristics of both brownies and cakes. Brownies are typically dense and fudgy, while cakes are lighter and more airy. This steamed brownie cake aims to strike a balance between these two textures, resulting in a dessert that has the rich chocolate flavor and chewiness of a brownie, but also has a slightly lighter and more cake-like consistency. Instead of being baked in the oven, the cake is cooked using moist heat such as a steamer.
Why is there shredded cheese on the cake?
I know it’s probably very weird to have shredded cheese on a cake, but believe it or not, in some Southeast Asian countries like Indonesia, Malaysia, Philippines, Burma, and perhaps other SEA countries I’m not aware of, this is very common, especially for an old-fashioned style cake. Shredded cheese is often used in cakes for that savory and sweet combination. Cream cheese was not common back then. If you are not on board with using shredded cheese, you can totally skip it and use your own topping that you like.
Steamed Chocolate Brownie Cake with Cheese
Ingredients
Dry ingredients:
- 105 g cake flour
- 25 g cocoa powder
- ¼ tsp baking soda
- ½ tsp vanilla extract
- ⅛ tsp salt
Wet ingredients:
- 160 g whole milk
- 25 g dark chocolate
- 110 g sugar
- 40 g oil
Stabilized chocolate whipped cream:
- 50 g dark chocolate melted
- 150 g heavy cream
- 1 tsp chocolate pudding mix
- 1 Tbsp powdered sugar
Toppings: (optional)
- 1 ½ cups shredded cheese or more as needed
- 4 Tbsp Chocolate sprinkles or more as needed
Instructions
- Preheat the steamer by filling it up with water. Bring the water to a boil over medium heat
- You can use 7 x 7 inch square pan or a loaf pan. I use a small loaf pan that measures 7 3/4 x 3 3/4 x 2 1/2 inch. Grease the pan and line with parchment paper on the bottom and the sides, slightly overhang, for easy removal
Prepare the cake batter:
- Combine the dry ingredients and set aside
- Warm the milk to about 105 F – 115 F (50-55 F). If you don't have a thermometer, just until you start seeing the bubbles on the side. Turn off the heat and remove from the stove. Add the chocolate pieces and let them sit for about 5 minutes then stir until melted. Add sugar and oil and stir to combine. Whisk in the dry ingredients and stir to combine. The batter will be semi-thick but pourable
Steaming:
- Pour half of the batter into the cake pan. Put this in the steamer. Wrap the lid of the steamer with a cloth to prevent water condensation from dripping onto the cake. Steam for 10 minutes over medium heat. Then uncover the lid. The cake should be somewhat set. Sprinkle with 1 cup of shredded cheese. Pour the rest of the batter on top. Continue steaming the cake over medium heat for another 20 minutes or until a cake tester inserted comes out clean
Cooling down:
- Let the cake cool down in the pan for about 5 minutes. Then remove from the pan and let it cool down completely on a cooling rack before frosting the cake
Prepare chocolate whipped cream:
- Melt the chocolate in a microwave in a 10-second increment. Stir until chocolate melts. Set aside to let it cool down a bit
- Make sure the heavy cream is cold. Pour into a mixing bowl. Add chocolate pudding mix and powdered sugar. Use an electric hand mixer to whip over medium speed until just thickened, then add the melted chocolate and continue to whip over medium speed until firm peak. Take care not to overwhip the cream until it turns grainy or worse, separate
Assembling:
- Spread the chocolate whipped cream on top of the cake. Use an offset spatula to help you spread it neatly and evenly. Sprinkle with some shaved chocolate of chocolate sprinkles, alternating with the rest of the shredded cheese. Chill the cake in the fridge for at least 2 hours before serving
Storing:
- Leftovers can be kept in an air-tight container for about 3 days
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to make steamed chocolate brownie cake
1. Preheat the steamer by filling it up with water. Bring the water to a boil over medium heat. You can use 7 x 7 inch square pan or a loaf pan. I use a small loaf pan that measures 7 3/4 x 3 3/4 x 2 1/2 inch. Grease the pan and line with parchment paper on the bottom and the sides, slightly overhang, for easy removal
2. Combine the dry ingredients and set aside. Warm the milk to about 105 F – 115 F (50-55 F). If you don’t have a thermometer, just until you start seeing the bubbles on the side. Turn off the heat and remove from the stove. Add the chocolate pieces and let them sit for about 5 minutes then stir until melted. Add sugar and oil and stir to combine.
Whisk in the dry ingredients and stir to combine. The batter will be semi-thick but pourable
3. Pour half of the batter into the cake pan. 
4. Put this in the steamer. Wrap the lid of the steamer with a cloth to prevent water condensation from dripping onto the cake. Steam for 10 minutes over medium heat.
4. Then uncover the lid. The cake should be somewhat set and dry to touch on the surface. 
5. Sprinkle with 1 cup of shredded cheese. 
6. Pour the rest of the batter on top. Continue steaming the cake over medium heat for another 20 minutes or until a cake tester inserted comes out clean
7. Let the cake cool down in the pan for about 5 minutes. 
8. Then remove from the pan and let it cool down completely on a cooling rack before frosting the cake
9. To prepare chocolate whipped cream, melt the chocolate in a microwave in a 10-second increment. Stir until chocolate melts. Set aside to let it cool down a bit. Make sure the heavy cream is cold. Pour into a mixing bowl. Add chocolate pudding mix and powdered sugar. 
10. Use an electric hand mixer to whip over medium speed until just thickened, then add the melted chocolate and continue to whip over medium speed until firm peak. Take care not to overwhip the cream until it turns grainy or worse, separate
11. Spread the chocolate whipped cream on top of the cake. Use an offset spatula to help you spread it neatly and evenly. 
12. Sprinkle with some shaved chocolate of chocolate sprinkles, alternating with the rest of the shredded cheese. 
13. Chill the cake in the fridge for at least 2 hours before serving
Other things you can include in the cake or as toppings
You can also use nuts, chocolate chips, shredded sweetened coconut, etc.
Did you make this steamed chocolate brownie cake recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
