These chocolate cornflake cakes are really easy to make (and eat!). Kids love them and they can make these with minimal help. And they are easily customised for Easter.
My friend Sara gave me these brilliant cake cases a while ago and I have been looking for a good opportunity to use them: they are the wrong shape for cupcakes and I wasn’t really sure what I was going to use them for. I think they are just perfect for these treats: the colours are full of the joys of Spring, even if the weather isn’t.
This recipe makes about 12 “normal” size cornflake cakes: because these cases are on the smaller side I made about 18. If you like dark chocolate you can add up to about a tablespoon of cocoa powder. I thought with the extra cocoa powder they might be too bitter for kids but I was proved wrong.
Kids may need help melting the chocolate, butter and syrup just because they will be using the hob, but the mixture doesn’t need to get very hot. And they are very quickly made as no baking is required.
150g dark chocolate
6 tablespoons golden syrup
Optional – up to 1 tablespoon cocoa powder
Line a muffin tin or tins with paper cases.
Melt the chocolate, butter and syrup together in a large pan. If required, add the extra cocoa powder and mix well.
Add the cornflakes a little at a time and stir to completely coat them before adding the next lot.
When all the cornflakes are mixed in you can test the mixture: if you feel it is too bitter just add some more syrup.
Spoon the mixture into the cake cases and push down well so that they stick together properly. You can make a dip in the middle to give a “nest” effect and add a few mini eggs to complete the look.
Leave them to cool completely and set before serving so that they stay together in one piece when eaten.