This Moist Chocolate Cake Is So Good, You Won’t Believe It’s Homemade

This Moist Chocolate Cake Is So Good, You Won’t Believe It’s Homemade

Ifyou were around during the wave of viral chocolate cakes a few years ago, you probably remember the legendary Kek Ketagih—that super moist, rich, chocolate cake that everyone couldn’t stop making. It started trending in neighboring countries, and once it hit our kitchens, it became a favorite in no time. And honestly, once you taste it, you’ll totally get the hype. 

This is my economical, beginner-friendly version, perfect for anyone who wants an indulgent chocolate cake without fancy tools or hard-to-find ingredients. And guess what? No eggs or mixer required!Even without eggs, the texture turns out surprisingly soft and moist. 

That’s because we use a good amount of liquid in the batter—which is the secret to that melt-in-your-mouth finish. You can bake this cake if you want (at 170–180°C for about 30 minutes), but personally, I find the steamed version much moister and fudgier. It almost feels like eating a rich chocolate pudding cake. So if you’ve got a steamer and a sweet tooth, this is your sign to try it at home.

1. Cake Ingredients:
   • 240 ml full cream milk (I use UHT)
   • 140 g granulated sugar
   • 60 ml vegetable oil
   • ¼ tsp salt
   • 150 g all-purpose flour (medium protein)
   • 50 g unsweetened cocoa powder
   • 1 tsp baking powder (I use double-acting baking powder)
   • 1 tsp instant coffee powder
   • (optional, but enhances the chocolate flavor)
2. How to Make the Cake:
   1. In a mixing bowl, combine milk, sugar, oil, and salt. Stir until the sugar is mostly dissolved.
   2. Sift in the flour, cocoa powder, baking powder, and coffee powder (if using). Gently whisk until the batter is smooth and lump-free. Don’t overmix!
   3. Pour the batter into a greased and lined 20 cm cake pan.
   4. Steam the cake over medium heat for about 30–40 minutes, or until a skewer inserted in the center comes out clean.
   5. Tip: Make sure to wrap the lid of the steamer with a clean kitchen towel to prevent water from dripping onto the cake.
   6. Once done, let the cake cool slightly before removing it from the pan.
3. Chocolate Ganache Topping:
   • 250 ml full cream milk (UHT)
   • 1 tsp plain agar-agar powder
   • 250 g dark chocolate compound, chopped
   • 1 tsp butter or margarine
4. How to Make the Ganache:
   1. In a saucepan, heat the milk and agar-agar powder while stirring until it comes to a simmer.
   2. Lower the heat and add in the chopped chocolate. Stir until the chocolate melts completely and the mixture is smooth.
   3. Add in the butter/margarine and stir until fully incorporated.
   4. Let it cool slightly, then pour over the cooled cake.
   5. Chill the cake in the fridge for at least 1–2 hours to let the ganache set beautifully.

Chef's Tips

1. Make sure your baking powder is fresh and not expired, especially since there are no eggs in the recipe. That’s your key leavening agent!
2. Want an even deeper chocolate flavor? Use coffee powder to enhance it. Don’t worry—you won’t taste the coffee.
3. Don’t have a steamer? No problem. Just bake it in the oven (170–180°C for 30 minutes), but do cover the cake pan with foil to retain the moisture.
4. Let the ganache cool slightly before pouring—too hot and it’ll melt your cake surface.

This cake is simple, rich, and honestly... dangerously addictive. It’s perfect for chocolate lovers, and best of all, it’s budget-friendly and super forgiving. So even if you're a beginner, this recipe will give you that "wow" factor. Let me know if you'd like a printable version or want to convert this into cupcake form!