Chocolate Cornflake Cakes are probably the easiest sweet treat you can make at home! There's no baking involved, just a bit of melting and mixing. Honestly the hardest part is waiting for the chocolate to set so you can eat them! I decorated the cakes with chocolate eggs for Easter, but you can change the decor for any occasion or season, or don't decorate at all.
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Ingredient Tips & Equipment Information
- I used cornflake cereal for this recipe, but you could also use rice krispies, shredded wheat, or another cereal of your preference.
- I used a combination of milk and dark chocolate, which I think works really well together. If you want to use all milk or all dark, you absolutely can do. If you wanted to make this with white chocolate, I would recommend omitting the golden syrup as it can make the white chocolate go a unappetising colour.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
- I decorated the cornflake cakes with little chocolate eggs for Easter, but you can make cornflake cakes any time of year and decorate however you like - or not at all.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate Cornflake Cakes
Melt the butter and golden syrup together on a low heat in a pan. Once it's fully melted, take it off the heat and add the chopped up milk and dark chocolate. Stir until the chocolate is melted. In a large mixing bowl, stir the cornflake and salt together, then pour in the melted chocolate mixture and mix until the cornflake and fully coated. Divide the mixture into cupcake cases in a cupcake tin (this is just to keep their shape) and add your chosen decoration. Leave to set.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is the best kind of chocolate to use?
Depending on your budget, you can use chocolate callets by Callebaut or supermarket own brand chocolate for this recipe. Any good quality chocolate will work well and taste delicious. I recommend avoiding cooking or baking chocolate, it just doesn't taste very nice!
How should you store cornflake cakes?
They can be stored at room temperature in a container for around a week.
Who is this recipe suitable for?
This recipe is suitable for vegetarians. Please note, if you decorate them with marshmallows that contain gelatine, they will no longer be suitable for vegetarians.
Can this recipe be made gluten free?
Not all cornflakes are gluten free, so please check the label. There are many free from versions available at most supermarkets. Please also check the labels of all the ingredients you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance.
Can this recipe be made dairy free or vegan?
Yes! Just swap the butter for a dairy free alternative, and make sure to use vegan chocolate. Please also make sure any decoration you use is vegan or dairy free suitable. Please also check the labels of all the ingredients you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance.
More tips for making the Chocolate Cornflake Cakes:
- Don't try and melt the butter, golden syrup and chocolate together all at once, as it has a much higher chance of seizing if you do this.
- You can use either block chocolate, or chocolate chips, for this recipe.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
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More Easter recipes...
Chocolate Cornflake Cakes
Ingredients
For the cornflake cakes
- 175 g Cornflakes
- ¼ tsp Salt
- 75 g Butter unsalted
- 75 g Golden syrup
- 200 g Dark chocolate chopped up
- 100 g Milk chocolate chopped up
For decoration (optional)
- 36 Chocolate eggs
Instructions
- Line a cupcake tin with paper cupcake cases
- In a large mixing bowl, stir together the cornflakes and salt
- In a pan on a low heat, melt together the butter and golden syrup
- Take the pan off the heat and add the dark chocolate and milk chocolate. Stir until the chocolate is fully melted. If you need to, you can put it back on a very low heat to fully melt the chocolate
- Pour the chocolate mix into the cereal and mix together until the cornflake is fully coated
- Use a spoon to divide the mixture between the cupcake cases
- Decorate as you prefer, you need to do this while the chocolate is still wet so the decorations stick, then leave to set
- Store leftovers in an airtight container in a cool place for up to 1 week
Video
Notes
- I used cornflake cereal for this recipe, but you could also use rice krispies, shredded wheat, or another cereal of your preference.
- I used a combination of milk and dark chocolate, which I think works really well together. If you want to use all milk or all dark, you absolutely can do. If you wanted to make this with white chocolate, I would recommend omitting the golden syrup as it can make the white chocolate go a unappetising colour.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
- I decorated the cornflake cakes with little chocolate eggs for Easter, but you can make cornflake cakes any time of year and decorate however you like - or not at all.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Sophia
Taste really good but the chocolate curdled when it was melting. Would have been better to melt the chocolate over water first and then add the butter and syrup
thebakingexplorer
The cause of this is heating the mixture on too high a heat, or it's to do with the type of chocolate you used. The reason I do it the way described it because every other way caused curdling, and this was the way I found to be the most foolproof. I hope this helps for next time!
Rachael
Followed the instructions to the letter, the chocolate split and had to all be thrown out.
thebakingexplorer
The cause of this is heating the mixture on too high a heat, or it's to do with the type of chocolate you used. The reason I do it the way described it because every other way caused curdling/splitting, and this was the way I found to be the most foolproof. I hope this helps for next time!
Ruby
just tried at it worked amazingly thank you