Hey Guys, today I’m gonna show you how to make my signature “Steamed Brownie Birthday Cake”. It is the moistest steamed brownie possible, filled with melted dark sweet chocolate, cover with fluffy classic steamed buttercream, and then decorate as a Purin, my favorite Sanrio character.
Have you ever steamed your brownies batter? Or you always bake your brownies? Have you ever tried steamed brownies?
The texture of steamed brownie is different than a baked brownie. It is very soft and moist, light and cakey. It is more like a chocolate cake and it’s so tasty.
Look at all those layers, melted chocolate and fluffy buttercream! This cake is soft and moist, and the taste of chocolate is just gorgeous.
I’m sure most of you have heard the method “steam buttercream”. More appropriate would be sort of, “melted or poured buttercream”.
To cover the cake with steamed buttercream start by fill a medium sized saucepan about a quarter full with boiling water, and then place a heatproof bowl with a yellow buttercream on top.
You need to stir the buttercream, keep stirring until the buttercream is softened to a pouring consistency.
As it doesn’t need an oven to make it, it is suitable for anyone who wants to make a good quality dessert without an oven.
I’m pretty sure you can already see why I love this recipe and the method of decorating and you don’t have to be a perfect cake decorator to be able to do this!
PURIN STEAMED BIRTHDAY BROWNIE
Yield: One 16-inch round pan
Active time: 1 1/2 hours
Total time: 3 hours
INGREDIENTS
Brownie Batter
- 120 grams Salted Butter
- 80 grams Dark Sweet Baking Chocolate
- 200 grams Eggs
- 150 grams Granulated Sugar
- 1 teaspoons Vanilla Extract/ Paste
- 80 grams All Purpose Flour
- 35 grams Cocoa Powder
- 1 teaspoon Baking Powder
Chocolate Filling
40 grams Dark Sweet Baking Chocolate (melted)
Buttercream
- 200 grams Shortening
- 20 grams Salted Butter
- 40 grams Condensed Milk
- Yellow Food Colouring
Purin Hat Covering
100 grams Dark Sweet Baking Chocolate (melted)
Details Decoration
- 50 grams Dark Sweet Baking Chocolate (melted)
- 80 grams White Baking Chocolate (melted)
- Candy Colouring/ Colouring Powder (Yellow, Pink)
INSTRUCTIONS
Details Decoration
- Prepare the template, tape some greaseproof paper right on top, make sure it doesn’t budge.
- Melt some white and dark chocolate (using microwave or a double boiler). Colour them as needed (you can use candy or powder colouring). Pour each colour into a piping bag.
- Start create the details (according to the template): Dark chocolate for the nose, mouth and eyes (using toothpick to remove any air bubbles); yellow for ears; soft pink for cheeks and tongue.
- Allow them to chill and sets hard in the fridge.
Brownie Batter
- Preheat steamer.
- Prepare pans; 6-inch stainless steel bowl for the face and 4-inch round plate for the hat. Grease them (brush with butter and spinkle some flour) or use baking pan grease kindly find the recipe in this link https://www.youtube.com/watch?v=ilWe6…
- Melt butter and dark chocolate in a double boiler, set aside until slightly warm.
- In a large bowl, mix eggs, sugar and Vanilla Extract. Whip them until the mixture is pale yellow, thick and forms a ribbon. Sift in flour, cocoa powder and baking powder; mix well. Pour in butter chocolate mixture. Mix until well combined. Using spatula, gently folding the bottom over the top to make sure there’s no butter mixture left underneath.
- Pour about 4 tablespoons batter into the hat pan and half of the left over mixture into the bowl.
- Tap it and place them in the steamer that has been pre heated (don’t forget to cover the steamer lid with a kitchen towel so the water doesn’t drip into the brownie). Steam on a medium high heat for about 20 minutes.
- After 20 minutes, take both pans off the heat. Set aside the hat. And for the face, pour the 40 gr melted chocolate as a brownie filling, spread it evenly. And then pour another half part or the rest of the batter on top of the first batch. Put it back to a steamer and steam for another 35-40 minutes
- Take it off from the heat (it’s done when a skewer inserted in the center comes out clean). Remove it from the pan and let it cool completely on the cooling rack.
Buttercream
In a large bowl, mix shortening, salted butter and condensed milk. Whisk for about 5 minutes or until it’s really light and fluffy. Split the buttercream into 2 batches; colour 2/3 of the buttercream with yellow food colouring and the rest will remains bright white. Set aside.
Design Cake
- The Hat
Cover the hat cake with 100 gr melted dark chocolate. Place them in the fridge so the chocolate will sets hard. - The face
Place the face cake onto 6-inch cake board. Cover entire surface with white buttercream (just a thin coat of buttercream to protect the cake from any crumbiness). Use elastic scraper to help the smoothing process. - To cover the face cake with steamed buttercream; Fill a medium sized saucepan about a quarter full with boiling water, and then place a heatproof bowl with a yellow buttercream on top (make sure it isn’t touching the water).
Stir continuously until the buttercream is liquidy. You’ll see some of the oil comes out and separate from the buttercream. Don’t worry, keep on stirring until the mixture incorporated. After reach the right consistency, pour it onto our crumb coated cake. Allow them to set up a bit before continue to decorate it - Using medium star tip, pipe some white buttercream on top of the face cake, place the hat on it. Decorate the gap between hat and face with some more white buttercream.
- Stick and insert the ears on each sides of the face.
- Using small round tip pipe a tiny pearls around the bottom part of the face.
- Stick the details (nose, mouth, eyes and cheeks).
NOTES
- You can use candy melts for the details decoration.
- Store cake 1 day at room temperature, 3 days in the fridge.