Maya Chocolate Cake with Buttermilk Sauce
September 10, 2014
We had a simple feast on Nona's 60th birthday. I cooked her favorite Pancit and the most requested chocolate cake made with Maya Oven Toaster Cake Mix (Chocolate Cake).
It was a hit despite the fact that I prepared it a couple of times already. To make it taste different, I made a twist of pairing it with my improvised buttermilk sauce. Everybody loved it especially Hubby and asked for a second batch. Hubby was not a chocolate lover so for him to like it made me feel accomplished!
Here's the recipe.
Ingredients
Cake Mixture
2 boxes 200g Maya Oven Toaster Cake Mix (Chocolate Cake)
2 eggs (medium)
1 cup water
6 tablespoons oil
1 cup water
6 tablespoons oil
Buttermilk Sauce
250 ml Alaska Evaporada or any evaporated milk
5 tablespoons of all-purpose flour
5 tablespoons of all-purpose flour
3/4 cup white granulated sugar
100 grams butter, melted in room temperature
100 grams butter, melted in room temperature
1 tablespoon vanilla or Starbucks Hazelnut Syrup
*For the second batch I tried using 250 ml Alaska Condensada and didn't use sugar. I preferred the buttermilk sauce made with above-mentioned ingredients because it wasn't too sweet and it complemented the chocolate cake more.
Procedure
1. Prepare the steamer before mixing the cake ingredients and buttermilk sauce. It saves time waiting for the water to boil.
Why do I prefer steaming instead of baking?
It makes the cake more moist and soft.
2. Brush the bottom of an 8 inch circular pan with cooking oil.
3. Combine eggs, water, and oil in a bowl. Add chocolate cake mix. Mix and beat with a wooden spoon until smooth, about 80-90 strokes.
4. Pour into prepared pan and spread evenly.
5.
Place in steamer. Put cheese cloth on top before covering to avoid
water droplets from dripping into the cake mixture. Steam for 15-20
minutes.
6.
Check if the cake is done by inserting a toothpick or fork at the
center. If it does not come out clean, continue steaming for about 3-5
minutes or until the toothpick/fork inserted at the center comes out
clean and dry. Cool in room temperature.
While steaming the cake...
1. Whisk all the ingredients of buttermilk sauce in a saucepan until all ingredients are well-blended. Make sure that the mixture has no lumps before cooking.
1. Whisk all the ingredients of buttermilk sauce in a saucepan until all ingredients are well-blended. Make sure that the mixture has no lumps before cooking.
2.
Heat in low flame while stirring continuously for about 2-3 minutes
until all ingredients are completely dissolved. Don't overcook. Let it cool at room temperature then chill for about 15 minutes.
After cooling the cake at room temperature...
Transfer the cake on a big plate. Chill for 15-30 minutes.
Transfer the cake on a big plate. Chill for 15-30 minutes.
If you want to see more detailed way of making the chocolate cake recipe (more photographs included), you may click this LINK.
SLICE the CAKE and DRIZZLE with GENEROUS AMOUNT of BUTTERMILK SAUCE BEFORE SERVING!
"Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me."
- Audrey Hepburn
