Description

This quick and easy Cornflake Cakes recipe combines the crunch of Cornflakes with the rich, chocolatey goodness of melted chocolate, butter, and golden syrup. Perfect as a dessert or a simple snack, these no-bake treats are topped with festive sprinkles and mini eggs, making them great for parties or family gatherings.

Ingredients

Units Scale

For the Cakes

5 cups Cornflakes
7 ounces semi-sweet or dark chocolate chips/chunks
3 tablespoons butter (unsalted)
3 tablespoons golden syrup

Garnish

3 tablespoons sprinkles (or more, as desired)
36 mini eggs

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Instructions

Prepare Muffin Pan and Ingredients
Begin by preheating a 12-tin muffin pan with large liners. Lightly grease a large mixing bowl and add the Cornflakes to the bowl. Set this bowl aside for later use.
Melt Chocolate Mixture
In a heat-safe bowl, melt the unsalted butter, chocolate, and golden syrup over a small pot of boiling water on low heat. Ensure that the water does not touch the bottom of the bowl during this process, which can prevent overheating and splitting of the chocolate mixture.
Combine Chocolate and Cornflakes
Allow the melted mixture to cool for about 1-2 minutes. Then, pour the mixture over the Cornflakes in the prepared bowl and mix gently but thoroughly to coat all the Cornflakes evenly.
Portion and Garnish
Using a large spoon, evenly distribute the Cornflake mixture into the 12 muffin liners. Start with one spoonful per liner and evenly pile additional amounts until the mixture is used up. Top each cake with sprinkles and place three mini eggs on each for decoration.
Set the Cakes
Place the tray into the refrigerator for about 1 hour, or until the cakes have completely hardened. Serve and enjoy!

Notes

Storage Tip: These Cornflake Cakes can be stored in an airtight container in the fridge for up to a week for optimal freshness.
Substitutions: You can use any type of chocolate like milk or white chocolate, but semi-sweet or dark chocolate provides a balanced richness.
For a Nutty Flavor: Add a handful of chopped nuts like almonds or hazelnuts to the Cornflake mixture before setting for an additional crunch.
If you don’t have golden syrup handy, try substituting with light corn syrup or honey as an alternative.

Nutrition

Serving Size: 1 Cake
Calories: 180
Sugar: 15g
Sodium: 90mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 8mg