Ingredients

Step by step

1. First, make the chocolate ganache. Place the cream in a mug and microwave for 20-30 seconds until nearly boiling. Add the chocolate and stir until melted and smooth. Set aside to cool a little and thicken. The longer you leave the ganache the more it will set, so keep an eye on it to make sure you get a nice and thick but spreadable icing.
2. Grease a 350ml microwaveable mug with a little butter and set aside. Place the 2 tablespoons of butter and the dark chocolate into a second mug; microwave for 10-20 seconds until melted.
3. Add the egg and milk to the mug with the butter and chocolate and beat together with a fork, then add the sugar, flour and a pinch of salt and beat again until smooth. Transfer the cake mixture to the greased mug and cook in the microwave for 2 minutes 20 seconds at 600W, or 2 minutes at 800W or 1 minute 40 seconds at 1000W. Turn the cake out onto a plate and leave to cool slightly.
   Tip

   It's important to use a microwave-safe mug, otherwise the mug can crack.
4. Thickly spread the ganache all over the cooled sponge. Dust a clean work surface with the icing sugar and roll out the icing to a size that will cover the entire cake. Cut a rough 15-20cm circle out of the icing and gently lay this over the ganache-covered sponge. Press down a little on top but leave the edges to fold slightly in waves.
5. Dip a paintbrush or cocktail stick in the black food colouring and draw on a face.