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chocolate cornflake cakes in white paper cases on a metal tray.

Chocolate Cornflake Cakes

Robyn
Chocolate cornflake cakes are a quick and easy no bake treat that are fun to make with kids and take just 15 minutes to prepare!
4.73 from 11 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Setting time 1 hour
Total Time 1 hour 10 minutes
Course baking
Cuisine International
Servings 12 cakes
Calories 121 kcal

Equipment

  • 1 12-hole cupcake or muffin tin

Ingredients
  

  • 100g (3½ oz) chocolate milk, dark or a mixture
  • 50g (1¾ oz) butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons golden syrup
  • 100g (3 c) cornflakes

Instructions
 

  • Line a 12-hole cupcake tin with paper cupcake cases.
  • Roughly break the chocolate and place in a heatproof bowl with the butter, cocoa powder and golden syrup. Place the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.
  • Stir the chocolate and butter occasionally, and when they have melted and the mixture is smooth and glossy take off the heat. It may need a stir once off the heat to combine the ingredients.
  • (You can also melt the chocolate and butter in the microwave, using a microwave safe bowl and heating in 20 second bursts, stirring in between, until melted.)
  • Tip the cornflakes in to a large mixing bowl and pour the melted chocolate mixture over the cornflakes.
  • Mix the cornflakes and chocolate together until all the cornflakes are thoroughly coated – this can take a minute or two.
  • Using 2 spoons, divide the mixture between 12 paper cupcake cases. Then place in the fridge to set.
  • Store in the fridge or at room temperature if cooler weather, for up to 3 days.

Video

Notes

Cornflakes – Kellogg’s cornflakes or supermarket own brand both work just as well. You can also use bran flakes or Special K.
Butter – or margarine. This not only helps the chocolate go further, but adding butter makes the chocolate shiny.
Cocoa powder – use any cocoa powder you like, I do like the cheaper one for the old school vibe 😉
Golden syrup – This British inverted sugar syrup is the ingredient that provides the ‘chew’ to these cornflake cakes. You can use Tate and Lyle Golden Syrup if you are in the UK, CSR Golden Syrup if you are in Australia, Chelsea Golden Syrup in NZ, or use supermarket own brands. If you want to use honey or maple syrup instead, keep in mind the cornflake cakes may not stick together quite as well.
Chocolate – I like to use a mixture of milk chocolate and dark chocolate to get the right sweet-bitter balance, but feel free to use all milk or all dark if you prefer! Use a good quality chocolate for the best flavour and, especially here in Australia, a good chocolate is less likely to be grainy.
Don’t heat the chocolate and butter over too high a heat otherwise the chocolate can split and become grainy.
When the chocolate has melted, you need to stir it thoroughly to mix all the cocoa powder and butter together before adding to the cornflakes.
When stirring the chocolate mixture into the cornflakes, scrape down to the bottom of the bowl with your spoon each time as this is where the chocolate pools.

Nutrition

Calories: 121kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 102mgPotassium: 53mgFiber: 1gSugar: 9gVitamin A: 298IUVitamin C: 2mgCalcium: 5mgIron: 3mg
Keyword cornflake cakes, no bake cakes, no bake recipe

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