Chocolate cornflake cakes in pretty paper cases

Cooking with kids: Chocolate cornflake cakes

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(56 ratings)

Prep: 10 mins Cook: 5 mins Plus chilling


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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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g milk or dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 100g cornflake


  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 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.

  2. Grown ups: Melt the weighed 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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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!
13th Aug, 2014
These are not cakes, your putting chocolate on cereal. don't call it something what it is not.
22nd Jun, 2014
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.
22nd Jun, 2014
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...
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.
13th Oct, 2013
Aw mine didn't hold together much either. I used 50g of extra chocolate after reading other comments.
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!
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:
14th May, 2013
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.


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