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Instructions

1. Combine caster sugar, evaporated milk, vanilla extract or essence, and butter in a saucepan. Stir over low heat until the sugar dissolves and the butter melts. Remove from heat and keep warm. Once the evaporated milk mixture has slightly cooled, add the beaten eggs and rum (if using), and stir until well combined.
2. Sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Pour the egg mixture over the flour mixture and stir until well combined (the cake batter should be runny).
3. Heat up the steamer. Line and grease an 8 or 9-inch (20 or 23-cm) round baking pan. Pour the batter into the prepared pan, place it in the steamer, and cover the top loosely with a piece of aluminum foil. Cover the steamer and steam over medium heat for 45 minutes. Allow the cake to cool in the pan before turning it out and decorating.
4. Combine the sieved cocoa powder, condensed milk, and oil. Stir over low heat until the mixture thickens. Add the salt and vanilla extract or essence. Let the chocolate topping cool slightly before spreading it over the cake, then refrigerate before serving.