Cornflake Dream Cake with Mini Eggs

This Cornflake Dream Cake with Mini Eggs has a chocolate cake base, covered in smooth rich chocolate ganache and topped with crunchy cornflake cake mix, flecked with mini eggs. It's decadent and rich, perfect for Easter time or using up Easter chocolate.

Prep Time45

Cook Time35

Total Time1 20

Course: Baking

Cuisine: Global

Servings: servings

Ingredients

For the chocolate sponge:

250 g plain flour
350 g caster sugar
70 g cocoa powder
2 tsp baking powder
1½ tsp bicarbonate of soda
½ tsp fine sea salt
125 ml flavourless oil vegetable, sunflower, or groundnut
125 ml milk
125 g natural yoghurt unsweetened
2 large eggs
½ tbsp vanilla extract
50 ml strong hot coffee instant or fresh

For the cornflake top:

200 g milk chocolate
140 g cornflakes cereal
200 g mini eggs crushed

For the ganache:

200 g milk chocolate
200 ml double cream

Instructions

For the cake:

Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease and line a deep 23cm (9-inch) round cake tin (or a square tin if you prefer).
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, bicarbonate of soda, and salt.
In a jug, whisk the oil, milk, yoghurt, eggs, and vanilla.
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the hot coffee.
Pour into the prepared tin and bake for about 35 minutes, or until a skewer comes out clean.
Leave to cool in the tin. Ideally you’ll have baked it in a deep enough tin to build the dream cake on top so leave it in the tin. If you need to transfer it to another tin, you can do so once it’s cooled. Don’t worry if you need to cut it to reshape it a bit as it all gets covered later on anyway.

Make the ganache (do this ideally close to serving so it stays runny):

Heat the cream in a saucepan over medium heat until just steaming.
Pour over the milk chocolate and leave for 2 minutes. Stir gently until smooth.

Make the cornflake cake mix:

Melt the milk chocolate over a double boiler or in short bursts in the microwave. Pour in the cornflakes and half of the crushed mini eggs. Fold together.

Assemble the cake:

When ready, pour the chocolate ganache over the cake in the deep tin and spread it out into an even layer.
Top with the cornflake cake mix. Then scatter the remaining crushed mini eggs over the top.
Serve whilst the ganache is still runny so you get gorgeous melted warm chocolate with the crunchy cornflake cake top.

Notes

Scroll up for a step by step guide on how to make this chocolate cornflake cake with mini eggs.

To store: store covered or in an airtight container for 3-4 days in the fridge.

Make ahead: you can make the cake base ahead of time, up to 3 days ahead. Just cool and wrap really well in clingfilm until ready to use. The ganache and cornflakes should be prepared as close to serving as you can so they stay runny and crisp, respectively.

If you don’t have a deep tin: if you need to, you can bake your cake in any regular shallow tin, then transfer it into a large tin. It doesn’t matter if you have to trim the cake or reshape it slightly, as it all gets layered up anyway, so you won’t see this.

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