Chocolate Cornflake Cakes

These Mini Chocolate Cornflake Cakes are delicious crunchy and sweet little treats packed with dark chocolate. Made with 4 ingredients only with no refined sugar and ready in 15 minutes, these No Bake Chocolate Cornflakes Bites make the most addictive sweet snack both you and your kids will love!

Jump to:

• Why we love this recipe
• Ingredients
• How to make Chocolate Cornflake Nests
• Cornflake Cakes FAQs
• Storing
• More Chocolate Treats
• Recipe

Why we love this recipe

These No Bake Chocolate Cakes with Cornflakes are probably one of the easiest sweet recipe to make - ever. And one of the most delicious and addictive too! They are a super fun easy baking project to make with kids - but adults will love them just as much.

Made with 4 ingredients only, these little cornflakes cakes are exactly what you need when you are looking for a quick fix to your sweet cravings. I simply love the combination of the super crunchy cornflakes with the intense dark chocolate taste!

Mixing Cornflakes with Chocolate is simply always a winning combination, whether it is in the form of little bite like here, Chocolate Peanut Butter Balls or even No Bake Chocolate Peanut Butter Bars.

This recipe is also a fun twist on the classic Australia Honey Joys: a Chocolate Honey Joy! Though as opposed to the traditional recipe, this one does not require any actual cooking or baking.

Ingredients

This recipe uses super simple, basic ingredients. And you will only need 4:

• Cornflakes
• Honey
• Butter (unsalted)
• Cooking Chocolate.

Note that it is important to using Cooking Chocolate and not regular eating chocolate that won't melt and reset properly.

These cornflake cakes are made with Honey instead of Golden Syrup - the ingredient usually used in the British Recipe. But as mentioned above, this is also a take on the Aussie Honey Joys - so it is made with Honey!

Ingredient Substitution

Some of the ingredients can be substituted if you want to make this recipe Gluten Free, Dairy-Free and/or Vegan.

• Cornflakes: use certified Gluten-Free Cornflakes if needed.

• Honey: you can use Golden Syrup or Rice Malt Syrup instead for a plant-based sweetener. I do not recommend using Maple or Agave Syrup here as they have a more liquid texture.

• Butter: can be substituted with a Dairy-Free Butter Spread or Margarine. I have never tried to make these with Coconut Oil so cannot tell if it would work.

• Cooking Chocolate: use a Dairy-Free Chocolate if required.

How to make Chocolate Cornflake Nests

There are only a few steps to follow to make this recipe. Again, SO easy!

• First, prepare your Muffin Pan with some Paper Liners or Wrappers. I do not recommend making these cakes directly into the pan as they will stick and be almost impossible to take out.

• Photo 1: Place the Chocolate (*), Butter and Honey in a heat-proof bowl.

• Photo 2: melt in the microwave or over a double boiler until fully melted and smooth. If using the microwave, make sure to stop every 30 seconds and stir to avoid burning the chocolate.

• Photo 3: Place the Cornflakes in a large mixing bowl (the cornflakes will take a lot of space so make sure to use a very large bowl!) and pour the still warm melted Chocolate over them.

• Photo 4: Use a spatula to mix it all together. Keep stirring until all the cornflakes are evenly covered with the Chocolate.

(*) If using a cooking chocolate bar, thinly chop it before melting it. It will help melt the chocolate much more quickly and smoothly.

• Place the Chocolate covered Cornflakes inside each Muffin Liner and gently press to compact them (*). Make sure all the cornflakes touch each other or they might not hold together properly when cold.

• Put in the fridge to set for about an hour, or until the Chocolate has hardened. Keep in the fridge until ready to eat.

(*) I like to add about one tablespoon of cornflakes at the time and gently compact them before adding more. This is to insure there are no large air pocket in the cakes.

Depending on the size of your muffin pan and how much you pack them, this recipe will make 12 to 15 cakes.

Alternatively, you could also make Mini Cake Bites by using a Mini Muffin Pan.

Cornflake Cakes FAQs

Storing

These Chocolate Cornflake Cakes should be kept in the fridge. Once they have set, you can either keep them in the muffin pan covered with wrap, or transfer them in an air-tight container. This is to make sure they do not absorb any odours from the fridge.

I do not recommend keeping them at room temperature as the chocolate and butter will start to melt and it will become messy.

These cornflake bites will last for up to 3 days in the fridge. Although they will be safe to eat for longer than this, the cornflakes will start to become a bit soggy after 2 to 3 days so they are best eaten fresh!

Because they will keep fresh for a few days, they are great make-ahead treats that can be made in advance for parties or for your kids after-school snack for example!

These cakes will not freeze well.

More Chocolate Treats

• Double Chocolate Brownie Muffins
• Chocolate Chip Blondies with Peanut Butter
• Chocolate Chip Scones
• Nut-Free Florentine Cookies
• Chocolate Caramel Slices
• Mini Brownie Bites
• Chocolate Rugelach

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