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Microwave Chocolate Almond Sponge Cake


  • 4oz Butter
  • 4oz Caster Sugar
  • 4oz S.R. Flour
  • 2 Eggs
  • 2oz cocoa Powder
  • 2oz Ground Almonds
  • ¼ pt milk
  • 4 Tbsp. Golden Syrup

Topping and Filling

  • 8oz Plain Chocolate
  • 2oz Butter


Cream butter and sugar until pale in colour. Beat in 1 egg then the other one. Sift in flour and cocoa powder

Fold into the mixture

Fold in Ground Almonds

Add milk and syrup. Beat well until light and soft

Line 2 x 8in x 1in deep microwave dishes with cling film

Fill each dish evenly

Microwave each cake separately on full for 4mins

Cover immediately with foil until each cake cools,then take out of the dishes


Melt butter and chocolate slowly in a bowl over a pan of hot water (don’t let water touch bowl). Beat hard. When melted put in fridge to cool, stirring occasionally until it cools to a spreadable condition

Use ¼ to fill cake and pour the rest over the cake covering it completely.

Rena Renwick