This Viral Mini Egg Cornflake Cake is the ultimate showstopper! It’s made with a rich, moist chocolate cake, topped with my thick dark chocolate ganache and finished with crunchy chocolate cornflake clusters and crushed mini eggs. Originally inspired by RubyBarneyBritton on TikTok, my version however includes extra ganache!
Ingredients
For the Chocolate Cake
- 135g plain flour
- 200g caster sugar
- 50g cocoa powder
- 7g baking soda
- 3g baking powder
- 4g salt
Wet Ingredients
- 185g buttermilk
- 83g vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 180ml coffee
For the Ganache
- 360g Bournville chocolate
- 110g Dairy Milk chocolate
- 235ml Double cream (half the total weight of chocolate)
For the Cornflake Clusters
- 140g cornflakes
- 250g Dairy Milk chocolate
- 1 pack mini eggs (crushed with a rolling pin)
For Decoration
- 1 additional pack mini eggs (some crushed, some whole)
Method
Make the Cake
- Preheat oven to 160°C fan.
- In a large bowl, whisk together the flour, caster sugar, cocoa powder, baking soda, baking powder and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract and hot coffee.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Pour into lined cake tin.
- Bake until a skewer comes out clean. At 160 degrees for 30-35 minutes.
- Leave to cool for 40 minutes.
Make the Ganache
- Add chopped Bournville and Dairy Milk chocolate to a bowl.
- Heat double cream until hot (but not boiling).
- Pour over chocolate.
- Microwave in 30-second intervals, stirring each time until smooth and glossy.
- Pour ganache over cooled cake.
- Refrigerate for 30 minutes to set.
Make the Cornflake Clusters
- Melt Dairy Milk chocolate in 30-second intervals.
- Stir through cornflakes.
- Mix in crushed mini eggs.
- When 10 minutes remain on the ganache setting time, prepare the cornflake mixture.
- Remove cake from fridge and pile cornflake mixture on top.
- Finish with extra mini eggs (some crushed, some whole).
Top Tips for the Perfect Mini Egg Cornflake Cake
- Combine the wet and dry ingredients in separate bowls first, then gently mix them together to prevent overmixing.
- Let the coffee cool before adding to the eggs!
- Let the cake cool properly about 30 minutes before adding ganache or it will melt!
- The extra ganache makes this cake indulgent, don’t reduce it.
- Add and make cornflake topping just before serving for maximum crunch or else the chocolate crunch will set hard and be difficult to spoon on the cake!
Viral Mini Egg Cornflake Cake
Ingredients
For the Chocolate Cake
- 135 g plain flour
- 200 g caster sugar
- 50 g cocoa powder
- 7 g baking soda
- 3 g baking powder
- 4 g salt
Wet Ingredients
- 185 g buttermilk
- 83 g vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 180 ml hot coffee
For the Ganache
- 360 g Bournville chocolate
- 110 g Dairy Milk chocolate
- 235 ml Double cream half the total weight of chocolate
For the Cornflake Clusters
- 140 g cornflakes
- 250 g Dairy Milk chocolate
- 1 pack mini eggs crushed with a rolling pin
For Decoration
- 1 additional pack mini eggs some crushed, some whole
Instructions
Preheat oven to 160°C fan.
Make the Cake
- In a large bowl, whisk together the flour, caster sugar, cocoa powder, baking soda, baking powder and salt. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract and hot coffee. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Pour into lined cake tin.
- Bake until a skewer comes out clean. At 160 degrees for 30-35 minutes.
- Bake until a skewer comes out clean.
- Leave to cool for 40 minutes.
Make the Ganache
- Add chopped Bournville and Dairy Milk chocolate to a bowl.
- Heat double cream until hot (but not boiling).
- Pour over chocolate.
- Microwave in 30-second intervals, stirring each time until smooth and glossy.
- Pour ganache over cooled cake.
- Refrigerate for 30 minutes to set.
Make the Cornflake Clusters
- Melt Dairy Milk chocolate in 30-second intervals.
- Stir through cornflakes.
- Mix in crushed mini eggs.
- When 10 minutes remain on the ganache setting time, prepare the cornflake mixture.
- Remove cake from fridge and pile cornflake mixture on top.
- Finish with extra mini eggs (some crushed, some whole).
Video
FAQs
Can I make the Mini Egg Cornflake Cake ahead of time?
Yes. Bake the cake the day before and store in fridge but allow it to come to room temperature before eating. Add ganache and topping the day you’re serving.
Do I have to use coffee in chocolate cake?
Coffee enhances the chocolate flavour but doesn’t make the cake taste like coffee.
How do I stop the ganache from being too runny?
Use a 2:1 chocolate to cream ratio and allow it to chill for 30 minutes.
Can I use milk chocolate instead of dark chocolate for ganache?
You can, but dark chocolate balances the sweetness better.
How long does the Mini Egg Cornflake Cake last?
Store in an airtight container for up to 3 days.
