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)

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Instructions

1. 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.

2. Bake

   • Bake for 18–20 minutes, until golden brown on top but still soft inside.

   • Remove and let cool slightly.

3. 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.

4. 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.

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👉 This dessert is best enjoyed warm, with the contrast of hot sponge cake and cold creamy ice cream.