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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Prepare the ingredients.
Beat the eggs, sugar, and emulsifier on high speed until thick, fluffy, and at ribbon stage.
Pour in the milk and sweetened condensed milk; mix on medium speed until well combined.
Sift in the flour, cocoa powder, salt, and baking powder in 3 batches; mix on low speed until just incorporated.
Pour in the oil and chocolate paste.
Gently fold the mixture using a spatula with a cut-and-fold technique.
Pour the batter into a 22 cm Bundt/ring pan coated with the pan coating mixture. Sprinkle with chocolate chips.
Preheat the steamer and steam the cake on high heat for about 35 minutes until cooked through.
Serve.
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Ensure the eggs and sugar are beaten to the ribbon stage for a fluffy cake.
Use a cut-and-fold technique to maintain the airiness of the batter.
Can I use a different type of flour?
Yes, you can use all-purpose flour as a substitute for medium-protein flour.
How do I know when the cake is done steaming?
The cake is done when a skewer inserted into the center comes out clean.
Can I use a different type of pan?
Yes, but ensure it fits in your steamer and adjust the steaming time if necessary.
What if I don't have a cake emulsifier?
You can omit it, but the cake may not be as fluffy.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days.
