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Chocolate corn flake cakes recipe

Chocolate corn flake cakes recipe

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  • Recipes
  • Dish type
  • Sweets
  • No cook sweets

Cornflakes combined with melted chocolate make easy treats. If you want to give them a special holiday touch add some sprinkles on top while the chocolate is still soft.

4 people made this

IngredientsMakes: 20 pieces

  • 300g milk chocolate
  • 300g dark chocolate
  • 1 tablespoon caster sugar
  • 2 teaspoons vanilla sugar
  • 1/2 tablespoon coconut oil
  • 150g ground almonds
  • 150g cornflakes

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Add both chocolates, sugars and coconut oil to a bowl placed over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir until melted and smooth.
  2. Line a tray with greaseproof paper. Using a teaspoon, place small mounds of the mix onto the paper. Let dry in a dust free, dry and cool place for a few hours or overnight. Store in an airtight tin.

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Reviews & ratingsAverage global rating:(1)

Chocolate cornflake cakes recipe

The great thing about these chocolate cornflake cakes is that the ingredients are inexpensive, they are very easy to make, and they contain things – such as cornflakes and chocolate – that you know kids love. They make great little Easter presents for your children to give their friends, too just wrap in a pretty bag with a ribbon and eat the same day.

There isn&rsquot really any &lsquocooking&rsquo involved when making cornflake cake, aside from melting the butter and chocolate. The rest is just combining it all together and waiting for it to set.

It really is a great recipe to make with the kids as th ey can do most of it by themselves.

Ingredients and Equipment

  • Cornflakes
  • Butter
  • Chocolate (milk, dark or a mixture of both)
  • Golden syrup (optional)
  • Decorations (chocolate Mini Eggs are a classic for Easter treats)
  • Cupcake cases, or baking tin
  • Bowl and spoon for mixing
  • Saucepan/microwave for melting chocolate

Step 1

Melt the chocolate, butter and golden syrup (if using) together. You can either melt them in a microwave, making sure you don&rsquot leave it in for too long, or in a bowl over some simmering water on the stove.

It is essential that you don&rsquot let the chocolate over heat or it will be too thick and you won&rsquot be able to cover the cornflakes. If the chocolate does come out too thick you might be able to save it by adding some more melted butter, but don&rsquot use water.

Step 2

Stir the melted chocolate into the cornflakes, make sure you stir gently so that you don&rsquot crush the cornflakes. At first it might seem like there isn&rsquot enough chocolate, but keep on lightly stirring and they will all eventually get covered.

Step 3

Once all the cornflakes have been coated it&rsquos time to transfer them into either individual cupcake cases, or a larger baking tin &ndash or a mixture of both. I found this mixture made about 30 individual cakes, but I did use smaller than usual cases and didn&rsquot overfill them.

You can decorate them now with what you want, I like to use the classic Mini Eggs making them perfect for Easter treats!

Step 4

Now you just need to leave them for a minimum of 30 minutes in the fridge to allow the chocolate to set.

Chocolate Corn Flake Cookie Recipe

Corn flakes were born from John Harvey Kellogg’s 1895 patent in a, fortunately failed attempt at making granola. W.K. Kellogg, and his brother, Dr. John Harvey Kellogg changed breakfast forever when they accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn and created the Kellogg’s Corn Flakes.

Years later Jacques Torres doused them in chocolate to make chocolate corn flake cookies changing this traditional breakfast food into a yummy dessert. In this cookbook, Jacques says, “I always try to bring contrast to every dessert. I discovered corn flakes ten years ago and being a pastry chef, wondered what would happen if I covered them with chocolate. I loved it so much that now I take corn flakes home to France and make this recipe for my friends.”

Line cookie sheets with parchment paper or the Silicone Baking Mats to prevent the cookies from sticking.

Pour the cornflakes into a large mixing bowl. Then pour about 1/2 of the tempered chocolate over them. Use a rubber spatula and mix until the cornflakes are coated evenly with chocolate. The tempered chocolate will immediately being to set up. Once the chocolate has set, repeat with the remaining melted chocolate to give a second coat on the cornflakes.

Using a small ice cream scoop or two soup spoons, scoop the chocolate cornflakes into small mounds onto the prepared cookie sheets.

If your kitchen is very hot, you can place the cookie sheet in the refrigerator for about 5 minutes to allow the chocolate to harden. Do not leave the cornflakes in the refrigerator for more than 10 minutes if they get too cold, condensation will form on them when they are removed from the refrigerator because of the difference in temperature between the cold chocolate and the warm air. This will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance.

Store the chocolate cornflakes in an airtight container in a cool, dry area. They will keep for two weeks, if you can resist eating them

* Crispness is important here, so use a fresh box of Cornflakes cereal.

** To temper the chocolate - Place the chocolate in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate may not look as if it has completely melted, because it retains its shape. The chocolate should be only slightly warmer than your bottom lips. You may still see lumps in it once you've stirred it, but don't worry the residual heat of the chocolate will melt them.

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Comments and Reviews

One Response to &ldquoChocolate Corn Flake Cookie Recipe&rdquo

My grandmother has been making chocolate covered corn flakes since the 1940’s. She and a group of girls were given the assignment to create a unique recipe for their high school home economics class. They came up with a simple recipe of chocolate covered corn flakes. Of course, at that time, there were no short cut options like the candy mold chocolates of today. Their recipe included steps to temper the chocolate. It was a great hit with their teacher, and she and her group swore the recipe to secrecy…only agreeing to pass it on to trusted family members over the years. It is made for every family Christmas gathering and it wouldn’t seem like Christmas without it. I have the recipe…I’ve never given it out. Now, I’m seeing similar recipes all over the Internet. I guess it was only time before others had the same idea. But I love my grandmother’s story…and the fact that she was (along with her friends) the first to develop the recipe.

Chocolate corn flake cakes recipe - Recipes

Christmas is less than a week away ! If you need a last minute treat or food gift, then I introduce you to chocolate corn flakes clusters. They only require 2 ingredients (dark chocolate and corn flakes), and it's a no-bake recipe ! Also, as a bonus, you only need a bowl and a spoon to make them, which means no extra dishes to wash. I added some festive red, green and white non-pareil sprinkles to the top of the chocolate corn flake clusters, but you could leave them plain or use any kind of sprinkles for any kind of holiday. You can also use white or milk chocolate instead of dark chocolate ! This no bake recipe is really easy to make, so chocolate corn flakes clusters could also be an activity to do with kids this Holiday season !

Here's how to make chocolate corn flakes clusters with only two ingredients :

by A Cup Of Sprinkles

Chocolate corn flakes clusters only require 2 ingredients. It's also a no-bake recipe !

Cook time : No bake
A dozen clusters

Ingredients :
100g of dark chocolate
100g of corn flakes

Let me know in the comments if you make these chocolate corn flake clusters ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !
See other chocolate recipes.

Cornflake Cakes FAQs

To make these Chocolate Cornflakes Cakes, you need to use Cooking Chocolate. As opposed to eating chocolate, this type of chocolate will easily melt without becoming grainy then set again in the fridge.

I used a 70% Dark Chocolate - which is my favourite baking chocolate - but you can really use any type of chocolate you want. You can absolutely go for a less intense dark chocolate or a milk chocolate if preferred.

This will depend on the type of chocolate you use, but these Chocolate Cornflake Clusters will take approximatively 1 to 1,5 hours to set.

Tips for making the Chocolate Easter Nest Cornflake Cake Recipe:

  • Be careful to heat the chocolate very slowly, either in a heavy pan with the butter and the heat on very very low or, even better, in a Bain Marie (a bowl over a pan of simmering water, letting the steam heat the bowl).
  • What can you do if the chocolate mixture goes lumpy, seizes or starts to burn? If you do overheat the chocolate, a great tip is to add a tablespoon at a time of water and whisk vigorously until it recovers. I know, sounds crazy but it works.
  • I made this Chocolate Easter Nest Cornflake Cake recipe in a simple bundt tin. These tins are under £10 and a great investment as they make SO many different types of cake look impressive! This is the one I’ve used here available on Amazon: Masterclass Non Stick Bundt Tin.
  • If you can’t get the cornflake cake out of the tin, just hold the outside of the tin under a hot running water tap. It will release in just a couple of seconds.


  • 100g chocolate (plain or milk)
  • 2 tbsp golden syrup (or runny honey)
  • 50g butter
  • 75g cornflakes
  1. Melt the chocolate, syrup and butter together in a pan on a low heat, or in the microwave
  2. Stir in the cornflakes
  3. Spoon into 12 cake cases in a bun tin - you can just use a plate if you don't have a tin
  4. Decorate with whatever sweets you want!
  5. Put in the fridge to set


Step 1

Place a rack in middle of oven preheat to 475°. Line a rimmed baking sheet with foil and spread out corn kernels on baking sheet. Roast, tossing halfway through, until slightly dried and beginning to brown around the edges, about 20 minutes. Let sit until cool enough to handle. Transfer to a food processor and pulse until finely chopped and only a few whole kernels remain.

Step 2

Meanwhile, cook 1½ cups butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 8–10 minutes. Transfer brown butter to a large bowl let cool slightly.

Step 3

Reduce oven temperature to 350°. Butter a 13x9" baking pan, then dust with cornmeal. Whisk flour, salt, baking powder, and remaining ½ cup cornmeal in a medium bowl.

Step 4

Add brown sugar and granulated sugar to brown butter. Using an electric mixer on medium speed, beat just to incorporate the sugar, about 1 minute. Add eggs and vanilla and beat on high speed until light and creamy, about 4 minutes (this may seem like a long time, but it's necessary to get a thick cake). Reduce speed to low add corn and beat to evenly distribute. Add dry ingredients and beat, occasionally scraping sides and bottom of bowl, just until combined. Scrape batter into prepared pan. Evenly scatter Corn Flakes over batter.

Step 5

Bake cake until Corn Flakes are lightly toasted on edges and a tester inserted into the center comes out clean, 35–45 minutes. Let cool before serving.

Step 6

Do Ahead: Cake can be made 1 day ahead. Wrap with plastic and store at room temperature.

Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 cups Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 1/4 cups mini marshmallows

Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla beat for 7 to 8 minutes.

Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.

With the mixer on low, add cornflake crunch and chocolate chips mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.

Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.

Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.

Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.


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