How to Make Chocolate Cornflake Cakes

Chocolate cornflake cakes are one of our favourite kids snacks and this version is so simple. It only contains 4 ingredients and you don’t even need any special equipment!

You can make these cakes in no time at all and the kids will love helping out too. They’re also nut and dairy free and can be made with gluten-free cornflakes.

Ingredients

Whether you are looking for an easy snack recipe for the kids or a sweet treat for yourself, chocolate cornflake cakes can be made in no time at all! They are also great for parties as they will keep fresh for a few days.

To make these delicious little treats you will need chocolate, butter and honey. You can melt all three together in the microwave, or over a double boiler (placing the bowl over a pan of simmering water).

Once the ingredients are melted and incorporated you will need to stir the cornflakes into the mixture until fully coated with chocolate. Once the mixture has reached the right consistency spoon it into cupcake cases and chill until set.

These delicious no bake treats are also egg and nut free, making them perfect for those with dietary restrictions. You can also replace the butter with dairy free alternatives if you wish.

Preparation

If you want to make chocolate cornflake cakes, then you need to prepare the ingredients ahead of time. This will help you save time on the day of the baking process.

Start by melting the chocolate and butter over a low heat or using a microwave. Stir until all the ingredients are melted and smooth.

Then, add the mashed cornflakes to the melted chocolate mixture and mix well until everything is coated. You may need to gently fold the mixture over and over again until all the cornflakes are fully covered in the melted chocolate.

Once the chocolate has cooled, spoon the mixture into paper cake cases and place them in your refrigerator for about an hour to set. Once it has set, you can remove the cakes from the fridge and store them in an airtight container.

Melting the chocolate

There are two ways to melt the chocolate for these recipes – over a double boiler or in the microwave. Whichever method you use, it is important to stir the chocolate and golden syrup together after it has melted.

Chocolate is a six-phase polymorphic crystal, meaning that it can recrystallize in a variety of different forms when melted. This means that it can be glistening and thick, or lumpy and pale in a matter of seconds.

The best way to keep your melted chocolate smooth and shiny is to avoid overheating or moisture. Both of these can cause your melted chocolate to harden and stick to the insides of your pan.

So, it’s best to keep the chocolate a consistent temperature and stir it often when melting. This will prevent it from sticking and turning into a dull, hard, grainy mass that isn’t worth eating.

Filling the cakes

Chocolate cornflake cakes are a great way to get your little ones to help make their favourite treat. They are also really quick and easy to make so perfect for baking for school cakes sales.

The filling is a simple mixture of chocolate, butter and golden syrup. Melt the ingredients in a pan over a low heat or in the microwave.

Once the mixture has melted pour over the cornflakes and stir well so everything is evenly coated. Transfer equal amounts of the chocolate-coated cornflakes into cupcake cases and leave to set in the fridge for a few hours.

You can add any topping you like to these cornflake cakes. Mini marshmallows or even mini chocolate eggs would be a lovely addition to this recipe.