Chocolate Cornflake Cake
Crunchy, chocolatey, rich, and delicious - this chocolate cornflake crunch cake comes together in 30 minutes and is the perfect sharing treat for chocolate lovers.
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
Storage:
This cake is best eaten fresh, but can be stored in the fridge in an airtight container for up to 3 days. The crunchy topping will soften over time.
Tips & Tricks:
- 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.