✔️Ingredients
For the cake:
½ cup unsalted butter (melted)
¾ cup sugar
2 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
¼ cup milk
For topping:
1 scoop berry ice cream (strawberry ripple, blackberry, or mixed berry)
Fresh strawberries, halved
Fresh blackberries or raspberries
2 tbsp chocolate sauce (melted chocolate or store-bought syrup)
Fresh mint leaves
Powdered sugar (for dusting)
✔️Instructions:
Make the cake base
Preheat oven to 180°C (350°F).
In a bowl, whisk melted butter and sugar until creamy.
Add eggs and vanilla, whisk well.
Fold in flour and baking powder. Add milk and mix until smooth.
Pour into small oven-safe ramekins or bowls.
Bake
Bake for 18–20 minutes, until golden brown on top but still soft inside.
Remove and let cool slightly.
Assemble
Place one warm cake in a serving bowl.
Add a scoop of berry ice cream on top.
Arrange fresh strawberries and blackberries around.
Drizzle with chocolate sauce.
Finish & Serve
Garnish with mint leaves.
Lightly dust with powdered sugar for a café-style look.
Serve immediately so the ice cream melts deliciously over the cake.
👉 This dessert is best enjoyed warm, with the contrast of hot sponge cake and cold creamy ice cream.