Moist Chocolate Butter Cake

I have done this recipe once and decided to do it again today. It's simply too delicious! 

Moist Chocolate Butter Cake
Original recipe from Wiki Soo

SIZE: 7 inches round mold / rectangle loaf tin 

INGREDIENTS 

180g butter

150g sugar

200g milk liquid (40g milk powder+water)

2 eggs

100g cake flour

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

40g cocoa powder

STEPS

1. Pour butter, milk and sugar in a bowl and double boil over a stove until completely melted.
2. Let it cool for a while. Add in one egg at a time and mix well. 
3. Add in sieved baking powder, baking soda, cake flour and cocoa powder. Then, mix well. 
4. Line a piece of baking paper and grease it. 
5. Pour the cake batter into the tin. Cover it with aluminium foil/greased cake tin cover. 
6. Steam the cake with middle fire for 35 - 45 minutes. 
7. Let the cake cool down before cutting the side and removing it from the mold.
8. Chill the cake and serve. 

 
牛油 180g
細糖 180g（我怕甜只放130g）
淡奶 200g（我用40克奶粉+水）
蛋 2粒
自發粉100g （我用100g低粉+1/2茶匙发粉+1/2茶匙苏打粉）
可可粉50g

做法：
1。糖、牛油、淡奶放入锅內隔水煮至融化，离火待涼
2。稍涼后加入鸡蛋分次，攪拌均勻。
3。面粉，可可粉苏打粉过筛后放入一个大盆內把做法2倒入攪勻
4。烤盘塗抹上油（避免粘）倒入面糊，蓋上一張錫纸才放入蒸戶，中火蒸45分鐘

贴心小提示：
**等蛋糕凉了，才切边，倒扣脱莫（有涂油的话，应该会很容易离莫的）。不要热热的时候就脱莫哦。蛋糕很软，会烂掉的。

**如果没有锡纸，就用脱底莫的铁片（看以下照片）。不然，蛋糕表层会潮湿。

**没有自发面粉，可以像我这样自己做。参3种粉一起就可以了。

**蛋糕并不会长很高。多半是中间会鼓起来。

**可用7寸圆莫。不要用活动莫因为面糊很水状。

**蛋糕凉了后，放进有盖的容器，装进冰箱。冷了后，非常好吃哦！！也不会觉得那么油腻。会比较结实润湿。本人觉得室内的时候，感觉比较油腻。

The cake tin cover that I used to cover the top of my cake. 

It's to prevent water vapour from dropping onto the surface of the cake. 

It does make a difference - you better cover your cake otherwise you'll get a wet surface cake.

When it's cooked - 

They said the cake looks pretty - haha - I guess the crack is a bonus for its appearance.

I think the pictures are the best evidence of how moist the cake is.