Mini Egg Cornflake Cake (Viral Recipe!)
If you’re looking for an easy Chocolate Mini Egg Cornflake Cake that’s simple to make, but impressive enough for guests, this recipe is for you. This viral Mini Egg cornflake cake has been doing the rounds online, and after testing it myself, I completely understand why. It’s rich without being heavy, comes together in one bowl, and the contrast between the soft chocolate sponge, silky ganache, and crunchy cornflakes is unbeatable. It’s especially perfect as an Easter bake, but it’s honestly good enough to make all year round.
Jump to recipeIf you’re looking for an easy Chocolate Mini Egg Cornflake Cake that’s simple to make, but impressive enough for guests, this recipe is for you. This viral Mini Egg cornflake cake has been doing the rounds online, and after testing it myself, I completely understand why. It’s rich without being heavy, comes together in one bowl, and the contrast between the soft chocolate sponge, silky ganache, and crunchy cornflakes is unbeatable. It’s especially perfect as an Easter bake, but it’s honestly good enough to make all year round.
Why You’ll Love This Recipe
- The texture contrast is incredible: soft, fudgy, and crunchy
- Perfect for Easter baking, parties, or casual sharing
- Uses straightforward, everyday ingredients
Key Tips & Guidance
- Use full-fat yoghurt for the best texture and flavour
- Don’t overbake - the cake should be just set, with a few crumbs on the skewer
- Let the cake cool completely before adding the ganache
- Stir the cornflakes thoroughly - they will coat, even if it looks sparse at first
- Crush the Mini Eggs unevenly for better texture
Ingredients
For the cake
- Caster sugar (or granulated sugar)
- Full-fat yoghurt (Greek or plain)
- Vegetable or neutral-tasting oil
- Eggs
- Plain flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Coffee
For the ganache
- Chocolate (dark or milk)
- Double cream (or heavy cream if in the US)
For the cornflake Topping
- Chocolate (dark or milk)
- Cornflakes
- Butter (optional)
- Mini Eggs
Step-by-Step Instructions
1. Prepare the Tin and Oven
Preheat the oven to 160°C fan. Grease an 8 × 8 inch square tin with butter and set aside.
2. Mix the Wet Ingredients
In a large bowl, whisk together the sugar, yoghurt, oil, and eggs until smooth and well combined.
3. Add the Dry Ingredients
Add the flour, cocoa powder, baking powder, baking soda, and salt to the bowl. Whisk until evenly combined and no dry pockets remain.
4. Add the Coffee
Pour in the espresso and whisk again until the batter is smooth and glossy.
5. Bake the Cake
Pour the batter into the prepared tin and level the top. Bake for around 40 minutes, until the cake is set and a skewer inserted into the centre comes out clean with a few crumbs.
6. Cool Completely
Remove the cake from the oven and allow it to cool fully in the tin before decorating.
7. Make the Ganache
Place the chocolate and double cream in a microwave-safe bowl. Heat in short bursts, whisking between each, until melted and smooth.
8. Prepare the Cornflake Topping
Melt the chocolate (and butter, if using) either over a bain-marie or in short bursts in the microwave. Add the cornflakes and stir well until evenly coated.
9. Crush the Mini Eggs
Crush the Mini Eggs using a rolling pin, either directly in the bag or in a separate plastic bag, leaving a mix of fine crumbs and larger pieces.
10. Assemble the Cake
Spoon the ganache over the cooled cake, top with the chocolate cornflakes, then scatter over the crushed Mini Eggs. Slice and enjoy.
Substitutions
- No espresso? Use strong brewed coffee or omit entirely
- Dairy-free: Use plant-based yoghurt and cream alternatives
- No Mini Eggs: Swap for chopped chocolate, Maltesers, or crushed biscuits
How to Prep Ahead of Time
- Bake the cake base up to 24 hours in advance and keep covered
- The ganache and cornflakes are best made fresh for easy spreading and maximum crunch
How to Store & Use Leftovers
- Store covered at room temperature for up to 3 days
- Best enjoyed fresh for crunch, but still delicious after a couple of days!
What to Eat It With
- A cup of coffee or espresso
- Vanilla ice cream, softly whipped cream or cold double (heavy) cream
- Fresh berries to cut through the richness
FAQ
Can I freeze this cake?
The base freezes well, but add the ganache and toppings after defrosting.
Can I make this in a round tin?
Yes, just keep the depth similar and check for doneness slightly earlier.
Can I make this Mini Egg cornflake cake without coffee?
Yes. The coffee enhances the chocolate flavour but doesn’t make the cake taste like coffee You can leave it out entirely (or use decaf if you want!).
Mini Egg Cornflake Cake (Viral Recipe!)
If you’re looking for an easy Chocolate Mini Egg Cornflake Cake that’s simple to make, but impressive enough for guests, this recipe is for you. This viral Mini Egg cornflake cake has been doing the rounds online, and after testing it myself, I completely understand why. It’s rich without being heavy, comes together in one bowl, and the contrast between the soft chocolate sponge, silky ganache, and crunchy cornflakes is unbeatable. It’s especially perfect as an Easter bake, but it’s honestly good enough to make all year round.
Ingredients
for the chocolate sponge
- 200g caster sugar (or granulated sugar)
- 125g full-fat yoghurt (Greek or plain both work)
- 125g vegetable or other neutral-tasting oil
- 2 eggs
- 150g plain flour
- 30g cocoa powder
- ½ tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 25ml espresso (or very strongly brewed coffee)
for the ganache
- 200g chocolate (dark or milk), chopped
- 100ml double cream (heavy cream if in the US)
for the cornflake topping
- 130g chocolate (dark or milk), chopped
- 100g cornflakes
- 1 tbsp butter, melted (optional)
- 75–100g mini eggs, crushed
Method
- Preheat the oven to 160°C fan. Grease an 8 × 8 inch square tin with butter.
- Add the sugar, yoghurt, vegetable oil, and eggs to a large bowl. Whisk until well combined.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly combined.
- Pour in the espresso and whisk again until smooth.
- Pour the batter into the prepared tin.
- Bake for 35-40 minutes. A skewer inserted into the centre should come out clean (a few crumbs are fine, but no raw batter).
- Allow the cake to cool completely.
- To make the ganache, place the chocolate and cream in a microwave-safe bowl. Microwave in short bursts (about 30 seconds), whisking between each burst, until melted and smooth.
- For the cornflake topping, place the chocolate and butter in a medium-large bowl and melt either over a bain-marie or in short bursts in the microwave. Add the cornflakes and stir well to coat. It may seem like there isn’t enough chocolate, but keep stirring and it will evenly coat the cornflakes.
- Crush the mini eggs using a rolling pin (either directly in the bag or in a separate plastic bag).
- Spoon the ganache over the cooled cake, top with the cornflakes, then scatter over the crushed mini eggs. Enjoy!
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