Chocolate Cornflake Cake: A Crunchy, Chocolatey Treat

Mar 30
3 min read

This is one of those cakes that looks a little bit special, but is actually so simple to make and is one of my absolute favourites.

You have a soft, rich chocolate sponge, a smooth layer of chocolate ganache, and then the best part — a crunchy chocolate cornflake topping. It is the perfect mix of textures and flavours, and always gets a reaction when you slice into it.

If you are looking for something a little different (but still easy), this is a lovely one to try.

Close-up view of a beautifully decorated cake with colorful frosting and fresh fruits — I used mini easter eggs to decorate as it was Easter time

Why this recipe works

Blooming the cocoa in warm butter gives the cake a deeper, richer chocolate flavour.

The ganache adds a soft, creamy layer, while the cornflakes bring that crunch that makes this cake feel a bit more fun and indulgent.

It is simple, but has that “wow” factor when finished.

Ingredients:

For the chocolate cake

50g butter
30ml sunflower or vegetable oil
25g cocoa powder
½ tsp coffee powder
100ml milk
2 large eggs
100g caster sugar
75g plain flour
½ tsp baking powder
¼ tsp baking soda
½ tsp vanilla extract

For the Ganache

120g milk chocolate
80g white chocolate
100ml double cream

For the Cornflake Topping

150–180g milk chocolate
1 tsp sunflower or vegetable oil
150–200g cornflakes
Optional: Mini Eggs (for an easter twist)

Instructions:

For the Chocolate Cake:

Preheat your oven to 160°C (fan) and line a 6-inch tin or small tray tin.
Start by melting the butter and oil together. Add the cocoa powder and coffee powder and whisk until smooth and glossy. This helps deepen the chocolate flavour. Set aside to cool slightly.
In a separate bowl, whisk the eggs and caster sugar for a minute or two until smooth and slightly pale.
Slowly pour the chocolate mixture into the eggs while whisking continuously. Add the milk and vanilla and mix until combined.
In another bowl, mix together the flour, baking powder, baking soda, and salt. Gently fold this into the wet mixture until just combined.
Pour the batter into your tin and bake for 25–30 minutes, until a skewer comes out with moist crumbs.
Allow the cake to cool completely.

Making the Ganache

Place the milk chocolate and white chocolate into a microwave-safe bowl.
Heat in the microwave in short bursts (20–30 seconds at a time), stirring in between each burst until everything is fully melted and smooth.
Pour in the cream and mix well until smooth
Allow the ganache to cool slightly until it thickens to a spreadable consistency.
Spread the ganache evenly over the cooled cake and leave it to set slightly for 10–15 minutes.

Making the Cornflake Topping

Melt the milk chocolate and oil together until smooth.
Add the cornflakes and gently fold until fully coated. Try not to crush them — you want to keep that lovely crunch.

Assembling your cake

Ensure the cake is completely cool.
Spread the ganache evenly over the top of the cake and allow it to set slightly for 10–15 minutes so it is not too runny.
Spoon the cornflake mixture on top of the ganache and gently press it down to create an even layer.
Decorate with mini eggs if using.

Simple baking tips

Let the cake cool fully before adding the ganache — this helps everything set nicely.

Give the ganache a little time to thicken before spreading so it does not run.

Be gentle when mixing the cornflakes to keep their texture.

A little note from my kitchen table

This is one of those cakes that feels a bit fun and different, but is still so easy to make at home. I especially love adding Mini Eggs for a seasonal twist — it just makes it feel that little bit more special.

Sometimes it is the mix of simple textures that makes a cake stand out

If you love bakes like this but sometimes feel unsure about layering, textures, or getting that clean finish — you are not alone.

In my cake decorating workshops, I guide you step-by-step through: