Turn a simple chocolate mug cake into a super indulgent ice cream sundae in no time at all!
Combine the cake mix sachet and the milk in a microwave-safe mug (approximately 310ml). Stir vigorously using a spoon or fork until evenly mixed and smooth.
Microwave on High for 70-80 seconds (for an 800W-under 1000W microwave) or 70-75 seconds (for a 1000W and higher wattage microwave). Meanwhile, put the chocolate sauce container in a cup of hot water for 1 minute to allow it to soften slightly.
Carefully remove the mug from the microwave. Open the container of chocolate sauce and spread half over the top of the cake. Leave to stand for 2 minutes. Top with the ice cream and chocolate truffle then add a squirt of whipped cream. Drizzle over the rest of the sauce, scatter over the chocolate curls or sprinkles and serve.
If you don’t have a chocolate truffle, serve with a couple of chocolate mint sticks or a small chocolate chip cookie.
Use any flavour ice cream you have in the freezer – chocolate or salted caramel would work just as well.
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