There is an institution that is called Lana in Singapore. Before chocolate cake specialty shops like Awfully Chocolate sprouted up, the recommendation was always to Lana’s for chocolate cake.
Lana’s bake other cakes as well, but its their chocolate cake that is so sought after. That fudgey chocolate coating that covers the moist cake is always SO good. A Singaporean friend’s birthday over the weekend prompted me to attempt this cake – a treat quite a few of us miss about Singapore.
I searched extensively for something as close to a Lana chocolate cake as possible and just when I was about to give up, one appeared in an obscure mommy forum! It is credited to Aunty Yochana, a cake blogger some Singaporeans might be familar with. It is quite a curious recipe and I was a little doubtful that it would be successful for various reasons. First, it uses canola oil instead of butter (this is supposed to make it healthier?) AND it is steamed instead of being baked.
But I guess that’s what makes it old-fashioned. Heh.
The recipe is meant for a 9″ cake tin, but I only had my loaf tins, so I used the extra batter for some tea cakes!
The cake was a big success, the birthday girl enjoyed it tremendously, and I had a lot of fun licking the chocolate coating as I frosted the cake. I would say its about 90% similar to Lana’s. Especially the chocolate coating. It was super YUMS. =d
Old-Fashioned Chocolate Cake (an attempt at recreating Lana’s)
350 ml canola oil
1 1/2 cups raw sugar
1 can of evaporated milk
4 large eggs, lightly beaten
2 cups plain flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate soda
1 1/2 teaspoon of vanilla essence
Chocolate coating ingredients:
1 can of sweetened condensed milk
1 teaspoon vanilla essence
1/2 cup canola oil
1/2 cup cocoa powder, sifted
1/2 teaspoon salt
Combine sugar, evaporated milk, vanilla essence and canola oil in a saucepan. Stir over low heat until sugar is completely dissolved then turn off fire and let cool.
Add the beaten eggs into the cooled mixture and stir until well mixed.
Sift flour, cocoa powder, baking powder and bicarbonate soda into a large mixing bowl then pour the egg mixture over the flour and stir till well mixed. The cake batter should be runny.
Heat up the steamer.
Grease a 9 inch baking pan and pour the batter into prepared pan. Place the pan into the steamer.
Steam on medium heat for 90 minutes.
Cool the cake completely before turning out for frosting.
Combine the sifted cocoa powder, condensed milk and canola oil.
Stir over low heat till mixture is smooth and shiny, making sure to stir all the time to prevent burning.
Add salt and vanilla essence. Stir well.
Let cool a little before use.
Enjoy the moist cake with all the fudgey goodness of the chocolate coating! And don’t forget to let me know if you do! =)