Crunchy, chocolatey, rich, and delicious – this chocolate cornflake crunch cake comes together in 30 minutes and is the perfect sharing treat for chocolate lovers.
I believe just two things can make an absolutely delicious dessert – chocolate and crunchiness, and this cake has both. And a bonus one too cause it’s super easy to make. So if you’re looking for a simple dessert that will have everyone around the table coming back for seconds, this is it.
Let’s get into the details of the recipe.
Chocolate Cake
The chocolate cake is made with my signature one-bowl chocolate recipe, and it results in a super moist and chocolatey cake that melts in your mouth. Simple ingredients and no equipment, it can’t get easier than this.
Here are the steps for making the chocolate cake.
- In a bowl, add flour, cocoa powder, baking powder, baking soda, salt, and coffee powder, and give it a quick whisk, then add the brown and white sugar.
- Add the buttermilk, oil, egg, and vanilla and whisk again until fully combined.
- Finish with boiling water and whisk until you have a smooth batter.
- Pour the batter into a greased pan and bake at 170 degrees Celsius for 30-35 minutes, or until a toothpick comes out clean from the center.
Chocolate Cornflake Topping
The chocolate crunch topping is the star of the show in this cake. You can either use plain crushed cornflakes or feuilletine (dried wafers). I personally prefer using feuilletine as it remains crunchy for a long time, whereas the cornflakes will soften after a few hours.
You can also choose to use only milk chocolate or a combination of milk and dark, as per your preference.
Here are the steps for making the chocolate cornflake topping.
- Place the chopped chocolate in a bowl and melt it in the microwave in 30-second intervals.
- Once fully melted, add the feuilletine or crushed cornflakes and mix until combined.
- Top the warm cake with the crunchy topping and serve immediately.
If you’re ever in a time crunch and want a dessert that will make everyone happy, this chocolate cornflake cake is the perfect recipe to try.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Chocolate Cornflake Cake
Equipment
- 9" cake pan
- Hand whisk
- Silicone spatula
Ingredients
Chocolate Cake
- 120 grams all-purpose flour
- 40 grams cocoa powder
- 1/2 tsp instant coffee powder
- 1 tsp baking powder
- 3/4 th tsp baking powder
- 1/2 tsp salt
- 100 grams granulated white sugar
- 100 grams packed brown sugar substitute with more white sugar
- 125 ml buttermilk substitute with milk mixed with vinegar
- 60 ml neutral oil
- 1 egg
- 1 tsp vanilla extract
- 125 ml boiling water
Chocolate Crunch Topping
- 400 grams milk chocolate chopped (or a combination of milk and dark chocolate)
- 150 grams crushed cornflakes or feuilletine
Instructions
Chocolate Cake
- Preheat the oven to 170 degrees Celsius and grease the pan with butter to avoid sticking.
- In a mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt, and coffee powder.
- Add both the brown sugar and white sugar to the dry ingredients and mix again.
- Pour in the buttermilk, oil, egg, and vanilla extract. Whisk until the batter looks smooth and well combined.
- Slowly add the boiling water and whisk until the batter becomes thin and lump-free.
- Transfer the batter to the greased cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Chocolate Cornflake Topping
- Add the chopped chocolate to a heatproof bowl and microwave in 30-second bursts, stirring between each round, until fully melted.
- Stir in the feuilletine or crushed cornflakes until evenly coated in chocolate.
- Spoon the crunchy topping over the cake while it is still warm and serve immediately.
Notes
- Coffee powder boost: The coffee powder doesn’t make the cake taste like coffee; it simply enhances the chocolate flavour. You can skip it if needed, but the chocolate won’t be as deep.
- Boiling water matters: Adding hot water helps bloom the cocoa powder, giving the cake a richer taste and softer texture.
- Choosing the crunch: Feuilletine stays crispy for longer, making it ideal if you’re serving the cake later. Cornflakes work well, too, but will soften after a few hours.
- Chocolate choice: You can use milk chocolate, dark chocolate, or a mix of both for the topping, depending on how sweet you like it.
- Serving tip: This cake is best enjoyed fresh, while the topping is still crunchy and the cake is slightly warm.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
