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Digest How To Make Chef Miko Aspiras’ Steamed Dark Chocolate & Peppermint Cake

How To Make Chef Miko Aspiras’ Steamed Dark Chocolate & Peppermint Cake

How To Make Chef Miko Aspiras’ Steamed Dark Chocolate & Peppermint Cake
By Sharmaine Uy
December 22, 2017
Having the entire clan over for a Christmas gathering can get quite stressful for a variety of reasons, especially if you’re the one in charge of preparing the feast. If you feel like being adventurous in your choice of dishes, we have a special treat for you. The Spanish kitchen appliance company Teka, through local distributor Kuysen, collaborated with celebrated local chef Miko Aspiras to come up with tasty recipes for the family to enjoy this festive season. Finally, here’s the thoroughly sinful steamed dark chocolate and peppermint cake.

Yes, you can make something this delicious in just a few steps! Using Teka's trusty steam oven, baking becomes a breeze.

This recipe makes 10 mini cakes.

What you need for the steamed chocolate cake:

75 g butter

150 g milk

125 g white sugar

125 g all-purpose flour

60 g cocoa powder

3 g baking soda

3 g baking powder

A of pinch salt

1 egg

3 g vanilla extract

What to do:

Pre-heat Teka steam oven to 100C

Sift together flour, cocoa, baking soda, baking powder, and salt.

Combine butter, sugar, and milk in a small saucepan, then cook until sugar is dissolved.

In a mixer with a whisk attachment, beat the egg and vanilla until there’s a soft peak, add in butter mixture and whisk until combined.

Gradually fold in the dry ingredients onto egg mixture.

Pour mixture on desired molds (greased and floured).

Steam bake for 30 minutes or until baked through. Afterwards, cool down, remove from mold, then place in racks and cool inside the chiller.


Proceed to make the ganache.

What you need for the peppermint chocolate ganache:

200 g heavy cream

50 g milk

250 g dark chocolate

5 g Peppermint extract

What to do:

Scald the milk and cream, then pour the mixture chopped chocolate. Stir until texture is smooth.

While still runny and warm, pour onto the cooled cakes to cover the top and sides. Let the cakes set inside the chiller.

You can stop here and serve the cake since they’re already decadent enough. However, you can proceed to decorate as you wish if you want to take it to the next level.


In the Philippines, Teka is distributed by Kuysen Enterprises. (website here).

Recipe by Miko Aspiras, images by Kuysen Enterprises


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