Logo Smeg


Preparation time: 60 minutes

Country: Americana

Recipe for: 12 persons



Smeg recipe

Author: Indipendenti

Main ingredients : chocolate


250g unsalted butter, chopped coarsely

2 cups (440g) caster sugar

1/2 cup (125ml) milk

1/2 cup (125ml) strong blac k co ffee

1/2 cup (125ml) bourbon

1 teaspoon vanilla extract

200g dark chocolate, chopped coarsely

1 1/2 cups (225g) plain flour

1/4 cup (35g) self-raising flour

1/4 cup (25g) cocoa powder

2 eggs

Dark chocolate ganache

1/2 cup (125ml) pouring cream

200g dark chocolate , chopped coarsely


This cake has a deep, intense chocolate flavour and a lovely fudgy texture due to steam cooking.

It would be the perfect indulgent dessert cake.

Preheat Smeg Steam Oven to 100˚C. Grease a deep 20cm x 30cm cake pan; line base and sides with baking paper.

Place butter, sugar, milk, coffee, bourbon, extract and chocolate in a large heatproof bowl. Cover tightly with foil, steam for 10 minutes. Stir until melted and smooth. Cool for 10 minutes.

Whisk in sifted flours and cocoa, then eggs. Pour mixture into prepared pan.

Steam cake for 40 minutes, until cooked. Gently remove any excess moisture from the top of the cake with a paper towel. Stand in the pan for 10 minutes; turn, top-side up, onto a wire rack to cool.

Meanwhile, make dark chocolate ganache. Spread ganache over cold cake.

Dark chocolate ganache

Bring cream to the boil in a small saucepan. Remove from heat, add chocolate; stir until melted and smooth. Stand for 10 minutes before using.

Smeg tip This cake will keep in an airtight container in the refrigerator for 2 days.

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