Cooking with kids: Chocolate cornflake cakes

Cooking with kids: Chocolate cornflake cakes

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(12 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins Plus chilling

Skill level

Easy

Servings

Makes 12

Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites

Nutrition and extra info

Nutrition info

Nutrition per cake

kcalories
121
protein
1.3g
carbs
15.1g
fat
6.1g
saturates
3.7g
fibre
0.3g
sugar
9g
salt
0.3g

Ingredients

  • 50g butter
  • 100g milk or dark chocolate, broken into chunks
  • 3 tbsp golden syrup
  • 100g cornflakes

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Method

  1. Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put the butter, chocolate and golden syrup in a saucepan or microwavable bowl. Put the cornflakes in another large bowl.
  2. Grown ups: Melt the butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
  3. Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

Recipe from bbcgoodfood.com, July 2012

Comments, questions and tips

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Comments

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Ed's wife's picture

johnm80 may wish to consult his Oxford dictionary for the definition of "your" and tread more carefully when criticising others' use of language.
The "cakes" were a doddle to make and seem to be setting nicely in the fridge. I used some bran flakes out of a packet of Fruit and Fibre I'm not too keen on ( or should I say, on which I am not too keen?) so they will be semi-healthy as well as tasty!

anncardus's picture
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OK, the gluten free wholegrain rice krispies (Kallo) with the Pure Vegan Sunflower spread, normal golden syrup and double the quantity of dark chocolate (without dairy) seems to have worked; they are currently setting in the fridge. We found we could sneak about 140g of rice krispies into the mix having doubled the chocolate and this made 18 cakes.

anncardus's picture
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I need to make some gluten, dairy, lactose and egg free vegetarian cakes to accommodate all of the dietary requirements of daughter's various classmates. I plan to use dark choc (double recipe quantity), vegan sunflower spread, golden syrup and gluten free rice krispies (I have no idea why manufacturers add barley to normal rice krispies). I'll let you know how I get on...

bacon-n-egg's picture

I would never go 1:1 always 1:1.5 or 1:2 in ratio of cereal to chocolate. They would be too dry otherwise. I use dark chocolate over weak milk and it has to be a dark cooking chocolate - using cheap sickily chocolate wont work. You'd be looking around the 50% cocoa mark too high a content and its too bitter.

zzze's picture

Aw mine didn't hold together much either. I used 50g of extra chocolate after reading other comments.

bella_89's picture

Having read some comments before making the chocolate cornflake cakes I altered the recipe slightly, using 150g chocolate and only 2 tbsp of golden syrup. The taste was great, not as chocolatey as I'd expected, but good enough! They didn't hold together as well as other recipes I've tried, but being in cake cases this wasn't really that big an issue. Definitely going to be a favourite in my house!

georgie4455's picture

I thought these chocolate cornflake cakes turned out great! I made them snack size and everyone really enjoyed them. The quantities were perfect and as I put them in the fridge they set. They are so good. I also wrote about them in my food blog: http://ohsoyumm.blogspot.com/2013/05/chocolate-snacks.html

rononsmum's picture
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My son & I love making this recipe. I double it but use half milk half dark chocolate. I don't use all the syrup either but that's just personal choice. They're quick & easy to do & we love licking the spoons after! I always refrigerate them to get them to set but I think that's because I always have.

missmambo's picture

Super easy to make, really quick. Will deco set if you out in fridge as recommended! Much better than the average ''melt chocolate and stir in cornflakes recipe"... Much yummier! They went super fast and now have to make more.... :)

1flower1's picture
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Have just made these, thanks for all the comments above.
I added 100g dark chocolate, 1 tbsp golden syrup, 12g butter and 50g rice krispies (didn't have cornflakes).
The scrapes of the bowl were delicious and not too sweet and the mix just covered krispies. At the mo they are in the fridge and I wait to see if they set. It made 9 cakes.
If successful I will make milk choc ones tomorrow.
Will let you know how they go down with the kids.

hchapleo's picture
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My five year old loves making these, although we tend to use rice crispies instead of cornflakes. Add some mini Easter eggs and they make a lovely Easter gift!

carrotpeeler's picture

Very easy and held together fine once chilled in the fridge. The only thing I would say is to add more chocolate if you want them really chocolatey! They're still tasty with the amount specified here but are more golden syrup-y than chocolatey. I melted some more and drizzled on top!

tess2605's picture

You certainly need more than 100g of chocolate to cover the flakes. I doubled the recipe and was hoping to get 24 cakes but even with 200g of chocolate I could only cover enough flakes to make 15 cakes.

sozzie's picture
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I made these last night for a cake sale at my kids' school and they worked well but I too needed to add 50% more chocolate. The magic ingredient really is the golden syrup (used store's own brand to make it cheaper for the cake sale), it binds the cornflakes and makes them chewy. Will definitely make this again.

lilysmum2010's picture

I did not add all of the golden syrup as I thought it would make it too sticky but had to add about 200g of chocolate to make them hold together 100g barely coated the flakes at all

karaline's picture
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Feel a bit bad here, I've never commented on a recipe before because I've always been perfectly happy* but I didn't like this. It was incredebly easy to make, the kids loved making it and eating it, it held together fine. My problem is it was far too sweet and stuck to my teeth even though, after a glance at the proportions I immediately halved the golden syrup but still more toffee flavour than chocolate. I'll give it another go and try using dark chocolate next time.

*off to leave some positive feedback on previous (and more successful) recipes

beccyg_83's picture
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This recipe works nicely and does hold together as long as cakes are left to set in the fridge. Very tasty, we put glacé cherries on the top of dark chocolate cakes which was very tasty and could be great for red nose day :)

mandimart's picture
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Tasty little treats and easy to make, my little one had fun making and eating them :) I had no problems with them not sticking, you just need make sure you put in the fridge after making for them to harden and stick together :)

jamesfriend's picture
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Had no probs at all with this recipe and the kids at my daughter's school loved them :-)

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