• 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