Steaming is a popular and traditional Asian method of cooking very light, moist and fluffy cakes and desserts. This particular chocolate cake is unbelievably moist, almost pudding-like, and would have to be one of the easiest and simplest recipes to follow, as there is no creaming, folding or whisking egg whites involved. There are however, a few key points to keep in mind in order that your cake doesn’t turn into a soggy mess. Firstly, make sure that there is at least a 1-2cm gap between the water level in your steamer and the cake pan. Secondly, the water must be slowly simmering, not boiling. Lastly, keep your eye on the water level, as you don’t want all the water to completely evaporate! Once you try this recipe, I suspect that it may be your new go-to chocolate cake! Enjoy!