(Barry screaming)
(triumphant music)
- Hello.
Hello everybody, it's Barry here.
Hope you are well.
Welcome to our kitchen,
wherever you are in the world.
We've got some subscribers from Fiji.
I was looking the other day.
So, hello Fiji.
And some subscribers that are literally
in the same street that I live in.
So, hello neighbour.
Anyhow, today we're doing a recipe
that I have been bombarded with requests with
particularly in the last couple of weeks.
This is going to be a chocolate cake,
a chocolate ganache cake.
(pleasure grunts)
But this is oven free,
it is mixer free,
so maybe you just dump all the ingredients in,
and also egg free.
So its really intriguing
and we do need to do a bit of a hack
because I don't have the proper utensil thing,
appliance thing that we need.
But I think its gonna be pretty darn tasty indeed.
So lets get going
and muggle our way through this chocolate chip
fantasy of steamy goodness.
The only step I do know
hence the mention of the word steam a moment ago
is the, instead of putting it in the oven
we create a steamer.
Now I don't have a steamer large enough
to cook this cake in the tin I want to use.
So we can actually use quite a common hack
that I've never done before which sounds amazing.
Let me just build our steamer.
(upbeat music)
I do my own stunts, and I don't rehears.
You can tell, right?
All right, now this foil, plate, tin, pan
is gonna help cook our cake.
Now this pan you might remember,
I made a giant sushi in that.
I don't know if you can see, its actually warped.
So this will be fine if I can put the lid on.
If I force it, it does actually go in.
But I'm worried I might shatter the glass.
Basically, I need a new pot.
We put it in the oven and it went
(mock squeak)
So the steam,
we're gonna pour water in here
we're gonna wrap tinfoil, okay?
Put little balls in there
all about the same size, same height.
We'll then set a plate on there
and then put our tin in there' foil on top
and we should, should be able to steam our cake.
The only thing we have to keep an eye on
is the water level.
But lets get it to that point first.
But this is a homemade steamer.
Amazing!
So the ingredients seem pretty standard.
Flour, cocoa powder, baking powder,
baking soda, vanilla powder, that is what stood out.
I have never heard of vanilla powder before
and it does say half a teaspoon.
So I'm thinking its vanilla extract,
that's what I'm gonna go for
sugar, milk, oil, and lemon juice.
So that's going to be a really moist cake
with the oil in there like with carrot cakes and stuff.
What we learned the over day
when we made the Korean fried chicken,
lemon juice with the milk,
is that gonna give it the buttermilk vibe?
Because I've have that in cake before
and even that was insane.
This could be amazing.
I've got all in the ingredients ready
including a lemon,
I need half a lemon, well not even half a lemon
but the other lemon,
'cause it makes the room smell nice,
I've put just by the dogs.
Because one of you is seriously popping off,
you need to stop it,
and this is going to be my air freshener.
(dog snore) (laughter)
Oh my gosh I'm just watching the video now
and vanilla powder does actually exist.
Oh my gosh.
I'm sure we'll be all right, really.
But the first thing we do is
basically take the dry ingredients,
the flour, cocoa powder,
baking powder,
bicarbonate of soda,
vanilla powder that's like unicorn dust,
that sounds amazing.
So all the dry ingredients.
Oh my gosh they actually use a hand whisk.
But that's,
it says, no mixer.
I mean that's very specific,
no electric mixer.
To me
a mixer is still a hand whisk.
I thought we were just gonna be like dumping it all in.
And those do exist.
Yeah I just go to an amazon
can legitimately order vanilla powder.
I have never heard of that before.
Its like 22 century kind of stuff going on there
isn't it?
Wow that's cloudy, oh my gosh.
Well I guess you know this is still just
merging it into one powder.
I guess I don't need to use a whisk
I could use a pug or something.
So we're not actually having to like
beat it together to make a batter.
I guess that's where they're coming from.
All right so then we literally just dump in the rest.
So the milk is going in.
Look how bubbly that is.
Ah that's crazy!
Its like a little chocolate jacuzzi.
The oil goes in too.
So this is my equivalent to the vanilla powder.
I'm gonna do vanilla extract.
And this is where I'm not sure with the lemon
I should just squeeze it carefully into a teaspoon
but I love this gadget
so I'm just going to try to guess half a teaspoon
with one kind of like
(imitates squeeze)
Okay?
(imitates squeeze)
Yeah, that did it.
Now part of me really wants to leave it like that
because if feel that's what I lead to believe this was.
But, no, we are allowed to just whisk this together.
Its a very, very wet mixture.
Oh my gosh.
So I've not over-mixed that anymore than needed.
I've just basically ensured
that all the flour and dry ingredients
are combined in there.
That's one lovely glossy mixture.
Look at that!
Nice and greased there,
lovely jobly.
And then lets just pour
its a very airy batter
this is the sort of thing,
make sure I actually locked the tin
it just ends up pouring all onto the worktop.
Okay.
And then we're gonna commence
our amazing homemade steamer.
I think its gonna be okay, surely.
There's no eggs so,
I dunno why I said that.
Oh my gosh.
My worst nightmare is occurring
its actually coming,
I'm just getting my foil ready,
look,
its escaping from the pan!
That's okay I left,
I cannot risk the, look its coming out.
I'm gonna get that into a non-spring form tin.
So I will line the bottom.
I was hoping to jump to a magical
greased non-loose bottom pan'
but I remember now, Mrs. B and I had a conversation,
we're like, 'we don't need ones without a non-release
base thing.
They're the future'.
And we literally chucked
apart from a few very small ones
chucked them all out.
So, these ones too heavy, too big,
won't fit in the pan.
I commence the return of the pan we just used
but now this
is the Rambo pan.
See, its got a bandana.
Might get some people that go
'I've only got spring form tins or loose bottom ones'.
This, if this works,
we're reinventing the wheel.
I'm gonna probably get about 7 or 8 of these
just to make sure I've got enough balance.
That's the word, balance.
That's perfect.
A little bit of movement I assume
will be all right.
Ah yes, look at that!
I think we're there!
I think we've done it!
So our pan is going in there.
Yes that's good,
I'll just make sure its right in the centre.
I want it to
obviously try and stay level.
So that is the steamer.
- Nice!
- I'm steaming a cake.
That's gonna steam for an hour
but obviously the water,
well it was warm.
- I'm sure my Nan used to do something like this.
- Really?
- Steam puddings.
- Can I get her in a video once?
That'd be amazing!
I'm gonna get this up so it is steaming
and then steam from an hour of there
and most importantly,
keep my eye on the water.
Okay so just before it is warming up
I can have a little peak to see how level it is.
I think its tipped slightly one way
but I'm not gonna touch it.
And also more importantly,
I can't see the batter coming out of it.
So, oh my gosh, lets just see if this works.
This has turned into a bit bonkers one.
A better angle if I come around here, folks.
See the steam coming out of it?
Its been 20 minutes and it kind of looks a little bit
oh my gosh I'm gonna burn my arm if I do that.
Lets go this side.
Looks a little bit of a goblin in the middle.
You see that?
Its like a turtle shell.
I don't know what's going on.
But hopefully that's gonna puff up and rise.
Or it might look a little bit different
and that's why you have the ganache topping.
But the water is bubbling away,
I'm making sure that it doesn't touch the plate
but also that it doesn't evaporate entirely.
Another 40 minutes to go,
lets see what happens.
I'm finding there's not much to do
so I've just put the lid on it
just to hold the foil down
so I'm doin' it.
And I don't want to start the ganache
until I know its cooked.
I'm a bit worried about that middle
but hopefully it will
that's where its probably rolling and it will rise up.
Mrs. B doesn't really care.
- No.
- Because
- Because I found marmite.
- You found marmite hummus on the weekly shop?
Okay, so lets commence accidental,
middle of the video,
whilst the cake cooks marmite hummus taste test.
Oh my gosh.
- You're not gonna eat it like that, are you?
- Aw its horrible!
That's like eating tarmac.
If you like marmite, you'll love that.
- I like it.
- Yeah.
Oh gosh.
Ow!
I keep peaking to look at the water
its fine
it is, ah! Its hot!
Be very careful.
I just wanted to see if the turtle is gone.
We're just gonna have to trust the process.
20 minutes left to go.
(exhales)
It's been an hour.
Let's get this off.
I've got my tongs for the foil.
I might just leave it to sit there for a minute.
Can you see that?
You know the most exciting thing?
Is the botched string around the tin actually worked.
It does actually, oh my gosh,
look cooked through.
I can see it almost looks like one of those sponge tins
that you cook, you steam those, old school.
Oh my gosh.
All right, we'll let this cool
and as it's cooling we'll start to make the ganache.
Oh, it has gone a bit lopsided.
Maybe as it cools it might settle back to a a little bit
more of a level thing.
But you can't deny that is a chocolate cake.
Cool down and ganache up.
Okay so for the ganache
there's some dark chocolate,
and apparently we can do this in the steamer too
but I wanna just do it in the microwave.
Milk,
so I do have cream,
we'll try to put that at the end
perhaps to serve it with it.
I've never done a ganache with milk before.
Along with that,
a little tablespoon of butter.
But I did say no oven, didn't I?
And that is classed as a microwave oven.
(sigh)
Back to my steamer.
We've gone to all that effort
I've done a much lower amount of water this time
because we don't want that hitting the bowl at all
and this is kind of like a bain-marie in a pan.
But this will totally work
I'm just gonna stir it gently
as the steam begins to melt the butter
and the chocolate together into one
hopefully non-cream glossy ganache.
Yes folks, that is working really, really well.
So once you've done your cake
don't tip the water away,
keep it warm
and then stick your ganache in
because that's working absolute charm.
I think I might just steam it for fun.
Loving it!
And just while that ganache cools down
this is how windy it is.
My wheel barrow has just decided to sort of do uh,
control itself.
This has worked!
This is really nice and cold.
Its levelled down slightly.
There's no where near
as much of an angle as there was before.
And its slightly,
but this,
oh,
got a little bit of courtesy batter
just as the bottom there
but it held the leaks
and it stopped the water from getting in,
it stopped the batter getting out.
So if you're ever in a kerfuffle like that
this is a nice little solution.
Oh yes.
Oh my gosh that feels like a car sponge.
It's like a little bit wet
I'm getting like chocolate hands
and this is really damp
but that felt so delicate.
Its just string and paper
and wet everywhere.
It just feels like I've done
maybe not more of a recipe
more of a magic trick.
But, its really dark on the top there
but you've got a deliciously dark
its almost like a two-toned brownie vibe going on.
Very strange.
But this might be a rather nice scene
as we drench the ganache on.
(pleasant jazz)
Oh my gosh.
Oh that's quite nice.
Its a nice consistency there
because its not immediately running off.
So if I just go from the middle
and just encourage it slightly,
oh wow. (soft jazz music)
Oh my gosh.
This is awesome. (gentle jazz music)
Yes.
Oh my gosh.
It's all covered around the edges as well.
I love the glossiness.
Now I'm gonna return that to my garage,
because it's basically an enormous fridge
and we're gonna let it set.
Oh my gosh, that's close.
I have never had ganache with milk before,
as I say and that is absolutely out of this world.
It's gonna be quite a dark, intense cake,
but lets see what its like.
It has been about two hours
and I've let that set
and you can see there is a slight angle there.
Looks a bit like a flat cap
that a farmer would wear
but I do realise now that the cake tin I used
was slightly larger,
plus we had that angle on our homemade steamer.
So it hasn't probably given it enough chance to lift
but it has risen a little bit
and I'm really excited to try this.
It set with a nice shine on it.
Ohh.
So I'm gonna go here.
Oh wow.
That was a lovely slice.
Oh wow.
So I'll have it like this
and we'll warm one for Mrs. B.
All right its like 20 seconds in the microwave.
- Ohh yes.
- Oh my god, it smells so good.
- Look at that.
- The microwave feels like such a cheat, doesn't it?
After all this.
I also used the lemon,
we've got the lemon in there.
Will it taste of lemon?
- It is a lemon-chocolate cake?
- Yeah but maybe its the acidity
that we learned before
is gonna help with that buttermilk.
Have you ever had buttermilk cake?
I'm sure I've made one for you before.
- Yeah. - Oh my gosh.
All right so we got a gooey one
you can see it
and we've got a cold one.
I think we should try both.
- Me too.
- Lets try.
- Lets go warm first, before it goes cold.
That's so, so soft.
- That's soft, warming, comforting.
The ganache has a rich, dark tang to it.
Its like ugh,
the dark chocolate depth.
There's a lot of cocoa in the sponge
and the dark chocolate in the ganache.
Very, very nice. - Very nice.
- Oh! That's soft!
- Oh yeah that's still soft.
- I prefer that.
You went 'oh, I'm not sure'.
A bit more congealed
but that's still soft and tender.
Its not tough or dry in anyway.
- No, no that's just as nice.
- Yeah I think there's like that comfort isn't it?
When its warm.
Its like that (sigh)
- Warm chocolate.
- A bit of ice cream on the side.
But oh my gosh.
You like it?
I think I actually prefer it cold.
- At the end of the day,
chocolate cake is chocolate cake.
- That is a very good point.
And, it worked.
So if you have not heard of this recipe before
do try it out check it and give it a go
and let me know if you make your own homemade steamer.
And I think hot or cold it doesn't matter.
Like,
stonkin'.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchens for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three. ♪
(gentle upbeat music)
Folks this is the day after
and as you can see
we've had a really good effort at that.
Because it is extremely addictive.
Just gonna cut it through again
as our cutter board is in the background.
But like its not dry its delicious
its lovin', it's comfortin',
its like an Elvis song in the form of a chocolate cake.
And its kind of got a texture of like a gatter hasn't it?
- It has.
- Its so soft.
Its not dry at all. - No.
- That's what I can't get over.
- Its delicious. - It is honestly so, so good.