Chocolate Cornflake Cakes have always been a classic Easter treat popular with kids and adults alike and in time for the Easter weekend, I’m sharing my recipe for making them!

With the isolation lockdown quarantine period still going on, I think many of us have found ourselves venturing into the kitchen a bit more and perhaps for beginners, that can be a really daunting thing. These cornflake cakes are a simple recipe that are a perfect start into cooking and/or baking a bit more. They only require 5 ingredients and I wouldn’t even say there is any cooking involved really since the only processes involved are melting and mixing. You can definitely get any young kids involved too as I am sure they would love to decorate the cakes with sprinkles and mini chocolate eggs!

I like to use a mix of milk and dark chocolate here to balance out the sweetness but if you are feeling a bit more playful, then go for all milk chocolate and if you are feeling a bit more sophisticated, then go for all dark chocolate. Whatever you decide to use, you need 200g in total. If you are feeling extra adventurous, then try white chocolate or even puffed rice cereal! This is enough to make about 24 cornflake cakes and they keep for about 3 days in the fridge covered, although good luck making them last more than 1 day!

Make sure to check out my YouTube video on how to make them too!

100g margarine

80g golden syrup

100g milk chocolate, broken up into chunks

100g dark chocolate, broken up into chunks

200g plain cornflakes

Sprinkles and/or Mini Eggs, to decorate

Line two 12-hole muffin or cupcake tins with paper cases and set aside.

In a large saucepan, melt together the margarine, golden syrup and the chocolate together over a medium-low heat, stirring regularly until everything has just melted. Leave to cool for about 5 minutes.

Add in the cornflakes all at once and stir until all of the cornflakes are covered in the chocolate mixture, taking care not to crush the cornflakes while mixing.

Spoon the cornflake mixture evenly between the paper cases. Top each cake with some sprinkles and a Mini Egg in the centre and place into the fridge to chill for at least 2 hours or overnight to set.

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