Cooking with kids: Chocolate cornflake cakes

Cooking with kids: Chocolate cornflake cakes

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(22 ratings)

Prep: 10 mins Cook: 5 mins Plus chilling

Easy

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: per cake

  • kcal121
  • fat6.1g
  • saturates3.7g
  • carbs15.1g
  • sugars9g
  • fibre0.3g
  • protein1.3g
  • salt0.3g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g milk or dark chocolate, broken into chunks
  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 100g cornflake

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.

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Comments, questions and tips

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littlecabbage
8th Aug, 2015
Agree with other reviewers - not enough chocolate mixture to cover cornflakes adequately, and taste is okay but not great.
suwinter
2nd Apr, 2015
I made these despite being a little uneasy at the 1:1 ratio of chocolate to cornflakes - hadn't made any since I was earning a badge at Brownies, so took the plunge. As others have said, the ratio is not quite right. I will use 75g of cornflakes next time; they taste OK but not great and don't look very appetising. I certainly can't see that the ones in the heading picture were made with the ratios given!
Ed's wife
21st Aug, 2014
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!
johnm80
13th Aug, 2014
These are not cakes, your putting chocolate on cereal. http://www.oxforddictionaries.com/definition/english/cake don't call it something what it is not.
anncardus
22nd Jun, 2014
3.8
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
22nd Jun, 2014
3.8
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
18th Apr, 2014
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
13th Oct, 2013
Aw mine didn't hold together much either. I used 50g of extra chocolate after reading other comments.
bella_89
3rd Aug, 2013
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
30th May, 2013
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

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