Cornflake Cakes
Cornflake Cakes are the easiest and fastest way to cook a cake without baking! Made in minutes with only 4 ingredients, these sweet treats are crunchy, sticky, and super chocolatey.
Servings: 12
Calories: 200kcal
Ingredients
- 5 cups Cornflakes
- 3 tablespoons golden syrup
- 7 ounces semi-sweet or dark chocolate chips/chunks
- 3 tablespoons butter unsalted
Garnish:
- 3 tablespoons sprinkles or more
- 36 mini eggs
Instructions
- Pre a 12-tin muffin pan with large liners. Lightly grease a large mixing bowl and add Cornflakes, set aside.5 cups Cornflakes
- In a heat safe bowl melt unsalted butter, chocolate, and golden syrup over a small pot with boiling water on low heat. Note: ensure there is not so much water in the pot that it touches the bowl itself.7 ounces semi-sweet or dark chocolate chips/chunks, 3 tablespoons butter, 3 tablespoons golden syrup
- Allow the melted ingredients to cool for 1-2 minutes them pour over top of corn flakes and mix until well incorporated.
- Add even spoonfuls of the mixture to the 12 cups and then top with any desired sprinkles. Tip: start with a large spoonful in each and then pile them up one at a time to evenly distribute.3 tablespoons sprinkles, 36 mini eggs
- Set in the fridge to harden for about an hour before serving.
Notes
Storage:
- To Store: Store the chocolate cornflake cakes in an airtight container for 3 to 5 days.
- To Freeze: I don't recommend freezing these cornflake cakes!
- Make sure to line your muffin pan with liners for easy removal. I do not recommend spooning the mixture directly into the pan as they will stick and be difficult to take out.
- Cornflakes may become a bit soggy after 3 days so they are best eaten fresh.
Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 128mg | Potassium: 125mg | Fiber: 1g | Sugar: 15g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 4mg