Steamed Sponge Chocolate Cake with Chocolate frosting

It's another order came to me to make another cake. In Turkey cake with decoration like this they call it "pasta". When I got here at first time I got confuse with this "pasta" word because Turkish call "makarna" for Pasta :)) 

Anyway, I made this "pasta" with steamed sponge chocolate as base (recipe as follow). And chocolate frosting as filling between layer and to cover the cake (recipe below). For garnish I use chocolate whipped cream (ready mix).. Since I'm still learning to decorate cake, so here it is my simple chocolate cake decorating .... And thanks God, they liked the cake, both taste and the simple decoration d(^,^)b 

Size of the cake 8 "


Ingredients:
For Chocolate Sponge cake base:
 3 medium size eggs
 ¾ cup caster sugar
 1 ½ cup flour
 ½ cup dark cocoa powder
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 tsp Vanilla essence
 ½ cup whole milk
 ½ cup olive oil (or other vegetable oil)

Grease a baking pan  8" size with butter and set aside. Heat water in a steamer pan over medium heat to produce enough steam. Sift together, flour, baking soda, baking powder and cocoa powder, set aside.
In a large bowl, whisk eggs and sugar until pale and thick. whisk in olive oil, milk and vanilla essence. Turn off your mixer. Fold in flour mixture gradually, fold with spatula until blended and no lump. Pour into prepared baking pan and steam for 45 ~ 50 minutes. Check with bamboo skewer inserted in the center of cake, if comes out clean, you can turn of the heat. Remove cake from steamer and let stand until room temperature before unmold.

For Garnish:
 Whipped cream powder
 ¼ cup liquid milk
 1 teaspoon cocoa powder
Whisk all ingredients until thick and set aside in the refrigerator.


For Chocolate Frosting:
 120 gr unsalted butter
 ½ cup dark cocoa 
 3 cups powdered sugar
 ½ teaspoon vanilla essence
 ½ cup liquid milk.
Melt butter, mix in cocoa powder and stir until blended. Stir in powdered sugar and milk alternately, whisk until all well blended. Finally mix in vanilla essence.
If you want a thinner frosting, add a small amount of liquid milk. Or if you want a thicker frosting, the amount of liquid milk may be reduced.

Assembling:
Slice cake horizontally into 2 parts (or 3 part as you want) equally. Spread each surface with chocolate frosting and stack them carefully. Cover evenly entire cake surface with chocolate frosting. Store in refrigerator ± 45 minutes before decorated with chocolate whipped cream.

Store in refrigerator before served.

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