Chocolate Cornflake Cakes Recipe
Melting the chocolate, butter, and syrup together first creates a glossy coating that clings to every flake instead of pooling at the bottom, so each bite stays crisp under the chocolate rather than going soggy.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 1 hr 50 min
- Servings
- 12
Ingredients
- 1 1/2 cups milk chocolate chips or chopped milk chocolate
- 3 tbsp unsalted butter
- 2 tbsp golden syrup or honey
- 4 cups corn flakes cereal
Nutrition per serving
- Calories
- 176
- Protein
- 2g
- Carbs
- 23g
- Fat
- 9g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Line a 12-cup muffin tin with paper cupcake liners.
- 2Measure the corn flakes into a large mixing bowl and set aside; don't crush them.
- 3Combine the chocolate, butter, and golden syrup in a heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn't touch the water.
- 4Stir gently and occasionally until the mixture is fully melted and smooth, about 4-5 minutes, then remove from the heat.
- 5Pour the melted chocolate mixture over the corn flakes and fold with a large metal spoon, using a lifting motion rather than stirring, until every flake is coated.
- 6Divide the mixture evenly among the 12 paper liners, mounding each one gently with the back of a spoon rather than pressing it down.
- 7Refrigerate for at least 1.5 hours, until firm enough to hold their shape at room temperature.
Tips & variations
- Cutting back the golden syrup to 1 tablespoon gives a firmer, less sticky set that holds together better in warm weather.
- Swap in bran flakes or a mix of corn flakes and puffed rice for more textural contrast.
- Stir in a handful of mini marshmallows or chopped dried cherries along with the cereal for extra chew.
- A drizzle of melted white chocolate over the set cakes dresses them up for a party tray without any extra effort.
Storage & reheating
Store the cakes in an airtight container at cool room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. They don't need reheating; just let refrigerated ones sit out for 5-10 minutes before serving so the chocolate isn't too firm to bite through easily.
Tips from the Tulo kitchen
- Let the melted chocolate mixture cool for a minute or two before folding in the cereal; pouring it in scalding hot can make the flakes go limp faster.
- Use an ice cream scoop to portion the mixture into the liners for cakes that are all the same size and set at the same rate.
FAQ
Can I use rice cereal instead of corn flakes?
Yes, crisp rice cereal works, though the cakes will be denser and less airy than with corn flakes, since rice cereal pieces are smaller and pack together more tightly.
Why did my chocolate turn grainy and seize up?
Seizing happens when a drop of water gets into the melting chocolate, or when it's heated too fast over direct heat. Keep the bowl dry and melt it gently over barely simmering water instead.
Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate works well and gives a less sweet result; just add an extra half tablespoon of syrup or butter, since dark chocolate is thicker when melted and needs a bit more fat to coat the cereal evenly.
Do these need to stay refrigerated?
Not necessarily once set. They hold their shape at cool room temperature for several days, though refrigeration keeps them firmer in warm kitchens.