Microwave chocolate cake recipe by Sarah Topps

If we run out of gas over here in Italy as some say we might well do, or even if you don’t have an oven (or are waiting for your new one like Sylvia), here’s Sylvia’s great recipe for a microwavable cake which is just fantastic:

Microwave chocolate cake recipe

This recipe is great for a decent-sized cake that’s big enough for a family tea.

Mixing the ingredients will take about five minutes, cooking takes seven minutes with one minute standing time.


175g margarine (I use 170ml sunflower oil) 175g caster sugar 150g sifted self-raising flour 40g cocoa powder 3 tablespoons of milk 3 medium eggs 1 teaspoons of baking powder 1 teaspoon of vanilla essence


Put all the ingredients in a bowl and mix together until light and fluffy. Alternatively, if you have a food processor, add all the ingredients to the bowl and process for about 60 seconds or until the ingredients are mixed together. Spoon the mix into a microwave-safe dish, cook on full-power for seven minutes and leave to stand for one minute. We used a 900 watt microwave.


You can serve warm with a dusting of icing sugar on top or cool and then cover with icing and your favourite toppings.

Also the recipe makes a great coffee and walnut cake (see Sylvia’s cake she made for me, below) by added some strong espresso with few spoonfuls of coffee granules dissolved in and, of course, the walnuts. The cake was sandwiched together with a delicious cream mixed with liqueur!

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