This microwave chocolate sponge cake is soft, rich and ready in minutes, filled with a creamy banana filling that makes every slice feel like a treat. Hollowed, filled and crowned with crumbs, it is an easy dessert that looks far more elaborate than it is. For more sweet ideas, try the Crepe Cake with Whipped Cream and Berries or the Banana and Gingerbread Layered Dessert.
Ingredients
For the sponge:
- 3 eggs
- 50 g (1.8 oz) yogurt
- 80 g (2/3 cup) rice flour
- Sweetener, to taste
- 10 g (1.5 tbsp) cocoa powder
- 2 g (1/2 tsp) baking powder
For the cream:
- 50 g (1.8 oz) cream cheese
- 120 g (1/2 cup) Greek yogurt
- Sweetener, to taste
For the filling:
- 60 g (2 oz) banana
Instructions
- Add sweetener to the eggs and whisk. Add the yogurt, cocoa, baking powder and flour, mix thoroughly. Pour the batter into a mold (15 cm / 6 in) and microwave 5-6 minutes, until a toothpick comes out dry.
- Cool the finished sponge completely.
- Mix the cream cheese with the Greek yogurt and sweetener, fold in the banana cut into cubes.
- Assemble the cake: cut off the top of the sponge and scoop out the crumb by hand or with a spoon. Fill the hollow with the cream. Crumble the scooped-out sponge into large crumbs and sprinkle over the top. Drizzle with melted chocolate if you like. Chill 20-30 minutes so it soaks through.
Tips
- Cool the sponge completely before filling, or the cream will melt and lose its shape.
- Microwave times vary, so test with a toothpick and add short bursts if needed; find more microwave baking ideas at Allrecipes.
- Chill the assembled cake for at least 20 minutes for the best texture, and explore chocolate baking tips at Serious Eats.
Nutrition: Per 100 g: 164 kcal, protein 9 g, fat 6 g, carbs 17 g.