Scrummy Cornflake Cake Recipe

Recipe for a Giant Cornflake Cake 

                                        Giant Easter Chocolate Cornflake Cake 

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Cornflake cup-cakes seem to be relegated to houses with small children, understandably as they’re ideal for small hands that are enthusiastic to undertake a spot of baking. But it’s a crime as far as I’m concerned, they’re just so tasty. I’m not suggesting we lock up our little ones – but rather, let’s make cornflake cakes a thing for everyone. I love how they retain the satisfying crunch whilst soaking up every last bit of chocolate to give a delicious bite every, single, time.  Indulge yourself with my giant Cornflake cake recipe - ideal for adults. 

Ingredients 

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250 g Dark Chocolate – break into small pieces  

200 g Milk Chocolate – break into small pieces 

100 g Butter chopped

3 Tbsp Golden syrup 

200 g Cornflakes 

Mini eggs to decorate 

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Method

Draw around the base of a 20.5cm cake tin on a piece of greaseproof paper, then turn the paper over and place it on a baking sheet. Next, melt the dark and milk chocolates, butter and golden syrup together in a large heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl does not touch the water). 

When melted take the mixture off the heat and gently fold in the cornflakes

Then take the mixture and place on the greaseproof paper on top of the circle and mould into a nest shape, then place in the fridge to set for about 2 hours. 

When it’s ready, place your mini eggs on top to serve 

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