Chocolate Cornflake Cake
8-10
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
11 oz
dark chocolate
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1
stick unsalted butter
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½ c
sugar
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¼ tsp
salt
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¼ c
cream
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3 ½ c
cornflakes
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ganache
3 tbsp
heavy cream
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2 oz
milk chocolate, chopped
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¼ tsp
corn syrup
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cornflake topping
1 tsp
butter
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½ c
cornflakes
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fancy salt
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Anybody, and I mean anybody, can make this cake. It doesn’t require a ton of skill—if you can mix things in a bowl, you can do this. It doesn’t require a ton of effort—it comes together in minutes, doesn’t need to be baked, and sets up in the fridge. It doesn’t need any special equipment—I couldn’t find my 6” cake pan and discovered that a 2-quart saucepan works just as well. And if all that wasn’t enough, it’s cheap to make, though if you have a few bucks to spare, splurge on the good chocolate. Store this cake in the refrigerator and let it thaw on the countertop for 15 minutes before serving. Or, to do it like the Queen does, keep the whole damn thing for yourself by precutting it into slices so you can have a slice (or four) every day.

Directions

  1. In a double boiler or microwave, melt half the chocolate. Remove from heat, add the rest of the chocolate, and stir well until everything is melted and smooth.
  2. Using a mixer, cream the butter, sugar, and salt together until light and fluffy. Beat in melted chocolate and heavy cream. Remove the bowl from the mixer and stir the cornflakes in by hand—you want them to break up a bit, but you don't want to pulverize them.
  3. Line a 6" cake pan with plastic wrap, then pour in the cornflake mixture and spread it out to the edges. Place plastic wrap on top and press down, smoothing the top and making sure that the cake is even. Allow the cake to set in the refrigerator for at least one hour.
For the topping
  1. Put the heavy cream into a microwave-safe mug and heat for 40 seconds. Add the chopped chocolate and corn syrup; allow to sit for one minute, then stir vigorously until smooth. Set aside.
  2. Melt the butter in a small skillet over high heat. Add the cornflakes and toss in the pan to coat. Cook, stirring occasionally, until golden brown—about 3 or 4 minutes. Toss with a hefty pinch of fancy salt and pour out onto a plate.
  3. Pull the cake out of the fridge, unwrap, put on a plate. Walk away from everything for 10 minutes: The cake will warm up a bit, the cornflakes will cool, and the ganache will thicken up a bit.
  4. Slowly pour the ganache onto the center of the cake, allowing it to spread across the top and drip down the sides. Pop into the fridge or freezer for a minute or two to let the ganache set up a bit. Sprinkle the toasted cornflakes on top and serve.

Allison Robicelli

Allison Robicelli is a D-list celebrity-chef chef, author, humorist, entrepreneur, general polymath, and all-around good time. You may remember her from such places as Food52, Eater, Food Network, VH1, and many other quirky corners of the food Internet. She is the author of the critically acclaimed cookbook/memoir Robicelli's: A Love Story, With Cupcakes, which has been called one of the funniest food-related books of all time. You should buy it.

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