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Viral Chocolate Cornflake Cake

Jump to Recipe·5 from 1 review

Today we’re making the viral Chocolate Cornflakes Cake. This dessert has everything you could ever want in a chocolate treat.

A soft, moist layer of chocolate cake, a rich and creamy chocolate mousse, and a crunchy topping of cornflakes coated in smooth chocolate ganache.

As I’m writing this, I keep going back to the cake to take a few more bites, because it really is that good.

I didn’t know what to expect at first, but I definitely wasn’t prepared for how perfectly the flavors, textures, and crunch would come together.

The moment you try this cake, you’ll want to keep the recipe forever, it’s that good.

It’s perfect for absolutely any occasion. You can serve it neatly sliced for a beautiful presentation, or prepare it in a larger dish and simply spoon it out for a more casual, indulgent dessert experience.

Why You’ll Love This Recipe

💡 CHOCOLATE PERFECTION:There’s one main reason, it’s the ultimate chocolate dessert. Every layer of chocolate in this cake blends together so beautifully that it feels like pure indulgence in every bite.

  • Perfect comfort dessert: You can eat it straight from the dish with a spoon while watching your favorite show. It’s the ideal treat for a cozy night in, a Gilmore Girls marathon, or a sleepover with friends, especially with a big scoop of ice cream on top.
  • Easy to make: This cake comes together effortlessly with simple ingredients and minimal steps.
  • Completely addictive: Every bite is rich, chocolatey, creamy, and crunchy. You’ll find yourself going back for seconds (and maybe thirds).

What Is the Viral Chocolate Cornflakes Cake and Who Created It

If you love TikTok, you’ve probably seen the viral videos from the dessert account (fillin) a popular dessert business known for serving their creations in charming tin boxes.

Their menu features cookies, tiramisu, and many other irresistible cakes that have taken social media by storm.

One of their most talked-about desserts is this Chocolate Cornflakes Cake.

A rich, indulgent chocolate cake topped with crunchy, glossy cornflakes coated in chocolate ganache. It’s pure chocolate heaven in every spoonful.

This dessert has become iconic not only for its flavor and texture but also for the brand’s signature presentation. They’re known for scooping their desserts straight from the tin with a cute spoon, making every bite look as good as it tastes.

Their business has several locations, including Kuwait, Ahmadi, Jahra, and others, but the good news is, you can now recreate that viral dessert at home with this easy and decadent recipe.

Ingredients You’ll Need (and Why They Matter)

🧈 IMPORTANT: Let’s take a look at why each ingredient in this recipe is important and how you can make a few tweaks, including gluten-free options. Don’t worry,the exact quantities are always in the recipe card!

  • Cocoa powder: Make sure to use 100% cocoa powder for a more flavorful and delicious result. This is what gives the cake that rich, chocolatey taste.
  • Milk: We’ll boil the milk with the granulated sugar to dissolve it completely and avoid any grainy texture in the cake. Mixing it with the cocoa powder also helps intensify the chocolate flavor.
  • All-purpose flour: This is standard flour you can find in any store. It provides structure to the cake.
  • Cornstarch: Adds extra lightness to the cake, making it soft and tender while helping it hold together perfectly.
  • Vinegar: Helps make the cake soft and tender by activating the baking soda.
  • Baking soda and baking powder: I love using both in my recipes, it gives the cake a perfect rise and texture.
  • Pinch of salt: Always helps to bring out the chocolate flavors even more.
  • Ground cinnamon (optional): Completely optional, but I love how cinnamon pairs with chocolate, it adds warmth and depth to the flavor.
  • Eggs: Essential for structure, richness, and moisture in both the cake and mousse.
  • Oil: I prefer using a neutral oil such as sunflower oil. I personally avoid canola or soy oil. Another option is melted butter, but it will make the cake slightly denser and less fluffy over time.

Chocolate Cake ingredients

  • Heavy whipping cream: Use cream with at least 35% fat and whip it with sugar. Cream with lower fat content will not whip properly.
  • Egg yolks: Add creaminess to the mousse. They should be tempered slightly for safety, and make sure they are super fresh.
  • Gelatin sheets: Ensures the mousse holds its shape and has the right texture.
  • Chocolate: I prefer using dark chocolate for a richer taste. To melt, boil some milk, turn off the heat and stir in the chocolate, making sure it melts completely and smoothly.

Chocolate mousse

  • Cornflakes: Any type works. They’ll be mixed with chocolate ganache (made from heavy cream and melted chocolate) for that irresistible crunchy topping.

topping

🧈 Gluten free: To enjoy a gluten-free version of this dessert, substitute the all-purpose flour with 65% rice flour and 35% cornstarch. Also, make sure you’re using gluten-free cornflakes to keep the cake safe for everyone.

We recently made three gluten-free cakes for a wedding, and one of them was a chocolate cake. They all turned out amazing, and I can’t wait to share the recipe with all of you!

Special Tools!

Before you start this recipe, be sure you have all the tools on hand. Some of them can be substituted if needed, and I’ll point out a few options along the way.

  • Mixing bowls: You’ll be using quite a few, or washing them as you go, so I recommend having at least two medium to large bowls ready.
  • Hand tools: Spatulas for scraping the bowl or folding ingredients, a whisk or electric whisk for whipping, and a pastry spatula to smooth out the cake and mousse.
  • pots: You’ll use them for boiling, warming ingredients, or as a bain-marie.
  • Kitchen scale: Highly recommended to achieve precise measurements and become a “pastry pro,” but if you don’t have one, measuring cups work fine, the recipe will include both cups and grams.
  • 20 Springform pan: We’ll bake the cake here. Aim for a 20 x 6.5 cm pan (approximately 8 x 2.5 inches).
  • Parchment paper: We’ll line the pan with parchment paper to prevent sticking and make it easy to remove the cake with a clean, professional finish.

Optional: A stand mixer. If you have one, it’s super useful for whipping the heavy cream while you prepare the rest of the recipe.

tools

Servings and Storage

This recipe makes about 10 portions. You can share it with friends and family, or enjoy a slice (or maybe the whole thing!) by yourself.

How to Properly Store This Chocolate Cake

Refrigerating:

  • Make sure to store the cake in the right container. You can use an airtight container or cover it with plastic wrap. You can store it whole or already sliced. I always recommend slicing it for easier access.
  • Do not keep it in the fridge for longer than 3 days to maintain its freshness, moisture and flavor.

Freezing:

  • Yes, you can freeze this cake! Use a freezer-safe container, or if you want extra protection against freezer burn, place the cake in freezer-safe ziplock bags and then put them inside a container.
  • Keep it in the freezer for no longer than 2 months.
  • When ready to eat, let it thaw in the fridge before serving.

Tips for the Perfect Chocolate Cornflakes Cake

  • Use quality chocolate: The flavor of your cake depends on the chocolate you choose. Opt for good-quality dark chocolate for the mousse and ganache.
  • Fresh eggs: Always use fresh eggs for the mousse, this ensures a creamy texture and safer preparation.
  • Whip cream properly: Make sure your heavy cream is cold and has at least 35% fat content. Over-whipping can turn it grainy, so stop when you reach soft peaks.
  • Don’t skip the parchment paper: Lining your pan helps the cake release easily and keeps the edges neat.
  • Fold gently: When combining whipped cream or egg yolks with chocolate, fold gently to keep the mousse light and airy.
  • Customize the crunch: Use any cornflakes you like, plain, frosted, or gluten-free. Mixing them with the ganache evenly is key for consistent crunch in every bite.
  • Serve chilled: For the best flavor and texture, let the assembled cake chill for a few hours before serving.
  • Make ahead: This cake can be made a day in advance, making it perfect for parties or special occasions.

Biggest Tip: Use heavy cream with at least 35% fat. Make sure your bowl is cold, dry, and clean before whipping, and whip the cream only until soft peaks form to ensure a smooth, airy mousse.

FAQ: Chocolate Cornflakes Cake

FAQs: chocolate cake
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with 65% rice flour and 35% cornstarch, and make sure to use gluten-free cornflakes. The cake will still be soft, moist, and delicious.
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will give the cake a sweeter and creamier flavor. Keep in mind it may slightly change the richness or color, but it will still be amazing.
Can I prepare the cake ahead of time?
Yes! The cake can be assembled a day in advance and chilled overnight, making it perfect for parties or special occasions.
What’s the best way to melt chocolate without it splitting?
Never boil the chocolate. Use low to medium heat when melting, and if using a bain-marie, make sure the water beneath never boils. Let the chocolate melt gently to avoid burning or separating.

The Bain-Marie Method: Your Chocolate’s Best Friend

If you’ve ever burned chocolate or ended up with a lumpy mousse, the bain-marie is about to become your new best friend.

It’s basically a gentle water bath that lets you melt chocolate or cook delicate mixtures slowly and safely, no stress, no mess.

Here’s the trick: place a heatproof bowl or a smaller pot over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.

Keep the heat low to medium so nothing boils, and stir your ingredients gently. That’s it! The chocolate melts beautifully, the eggs stay silky, and your mousse comes out perfectly smooth every time.

Once you remove the bowl from the water, make sure to dry the bottom. You don’t want any steam or water touching the chocolate, because even a little can completely change its texture. Chocolate is super gentle and needs to be treated with love.

For this cake, we use the bain-marie to:

  • Melt chocolate for the mousse and ganache without risking it splitting
  • Temper the egg yolks gently
  • Make sure everything stays creamy, glossy, and dreamy

Once you try it, you’ll wonder how you ever made chocolate desserts without it. It’s simple, safe, and honestly, a little bit magical, your chocolate will thank you.

Step by Step: Chocolate Cornflakes Cake photos

Let me walk you through how we’re going to make this cake, with some really useful tips along the way and step-by-step photos to make the recipe easy to follow.

The full, detailed recipe is in the recipe card, just scroll down to find it!

Chocolate Cake

We’re going to start by boiling the milk with the sugar for the chocolate cake to dissolve it completely. Once it’s ready, we’ll mix it with the cocoa powder.

We decided to add a bit of leftover vanilla bean just to experiment, it adds a subtle aroma, though the flavor difference is very mild.

To this mixture, we’ll add the rest of wet ingredients and mix everything thoroughly until fully combined.

In a separate bowl, we’ll mix all the dry ingredients. We do this separately because we don’t want to overmix the batter, overmixing can make the cake too dense.

You can also choose to sift the dry ingredients to avoid any lumps. Once the dry mixture is ready, gently add the wet mixture to it.

This mixture will be poured into a lined springform pan and baked in a preheated oven at 180°C (350°F).

The reason we add boiling milk to the cocoa powder is to enhance the chocolate flavor and make it richer.

Chocolate Mousse

To make the chocolate mousse layer, start by boiling some milk.

Turn off the stove and pour in the chocolate, then let it sit untouched for two minutes before stirring. The chocolate will melt perfectly. If it hasn’t fully melted, you can finish melting it gently using a bain-marie.

Next, add the egg yolks to the chocolate and mix. Place the mixture back over a bain-marie and cook while stirring constantly for 1 to 2 minutes until smooth.

In a separate, clean, and dry bowl, whip the heavy cream until it reaches soft peaks.

This recipe also requires gelatin sheets for a stable mousse. Hydrate the gelatin in cold water for 2 minutes, then stir it into the warm chocolate mixture.

Finally, fold in the whipped cream gently until fully combined, and there you have your chocolate mousse!

Pour the mousse over the cooled chocolate cake and smooth it out evenly.

It’s really important not to boil the chocolate at any point, or it will split. Chocolate cannot handle high temperatures, it tends to burn or separate. When using a bain-marie, use low to medium heat and make sure the water beneath never boils

Finishing the Cake: Mousse, Ganache, and Crunch

Let it set in the fridge or freezer until firm, this can take anywhere from a few hours to overnight, depending on your schedule. Allowing it to chill properly ensures the mousse holds its shape perfectly when sliced.

While the mousse is setting, prepare the chocolate ganache for the crunchy topping.

Boil heavy cream, remove it from heat, and add the chocolate, letting it melt gently before stirring until smooth. Mix the ganache with the cornflakes so that every flake is coated in chocolate.

Once ready, spread the chocolate-cornflake mixture evenly over the mousse layer, gently flattening it to create a consistent, crunchy topping.

Finally, chill the cake briefly in the fridge to let the topping set.

After that, your Chocolate Cornflakes Cake is ready to slice, serve, and delight anyone lucky enough to taste it!

💬 If you make this recipe, leave a review below — we love hearing your oppinion!

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Viral Chocolate Cornflake Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Archersfood
  • Prep Time: 25 minutes
  • Cook Time: 25–30 minutes (for cake)
  • Total Time: 55–60 minutes active + chilling time
  • Yield: 10 servings
  • Category: Dessert / Cake
  • Method: Baking + chilling
  • Cuisine: International / Chocolate
  • Diet: Vegetarian
Print Recipe

Description

This chocolate cornflakes cake is rich, creamy, and irresistibly crunchy. A moist chocolate cake base, layered with silky chocolate mousse, and topped with crunchy cornflakes coated in chocolate ganache  perfect for any occasion.

Ingredients

Chocolate Cake:

  • 40 g cocoa powder, 100% (1/3 cup)
  • 100 g boiling milk (1/2 cup)
  • 160 g all purpose flour (1 1/4 cups)
  • 140 g granulated sugar (2/3 cup)
  • 46 g sunflower oil (3 tbsp)
  • 1 egg
  • 1 tsp vinegar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • Pinch of salt

Chocolate Mousse:

  • 125 g milk (1/2 cup)
  • 225 g dark chocolate (1 1/4 cups chopped)
  • 2 egg yolks
  • 1 gelatin sheet, hydrated
  • 150 g heavy whipping cream, 35% fat (2/3 cup)
  • 50 g granulated sugar (1/4 cup)

Cornflake Topping:

  • 200 g dark chocolate (1 1/4 cups chopped)
  • 150 g heavy whipping cream (2/3 cup)
  • 125 g cornflakes (4 cups)

Instructions

Chocolate Cake:

  1. Boil the milk with sugar until dissolved. Mix with cocoa powder.
  2. Add wet ingredients (egg, oil, vinegar) to the chocolate mixture. Make sure you don’t add the egg to the mixture when it’s too hot. 
  3. In a separate bowl, combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon).
  4. Gently fold wet and dry mixtures together.
  5. Pour batter into a lined 20 x 6.5 cm (8 x 2.5 in) springform pan.
  6. Bake at 180°C (350°F) fro 25 to 30 minutes or until a skewer comes out clean. Let cool.

Chocolate Mousse:

  1. Boil the milk and then turn off the heat and add the chocole, leave it for two minutes and then mix. If necessary use the bain marie method to fully melt. 
  2. Mix in egg yolks and cook gently over a bain-marie for 1–2 minutes.
  3. Hydrate gelatin for two minutes and stir into the chocolate mixture.
  4. Whip cream with granulated sugar to soft peaks, then fold gently into chocolate mixture.
  5. Pour the chocolate mousse over the cooled cake and smooth. Chill in fridge for 6 hours to overnight or in the freezer for 3 hours, until set.

Cornflake Topping:

  1. Heat heavy cream and pour over chocolate, let sit 2 minutes. Stir until smooth.
  2. Mix the chocolate ganache with cornflakes until coated.
  3. Spread over set mousse layer, flatten slightly.
  4. Chill 10 minutes in freezer or 20 minutes in fridge to set topping.

Equipment

Notes

Chocolate cake

  1. Fold wet and dry ingredients gently; overmixing will make the cake dense. That’s why we wanna first mix the wet ingredients in one bowl and the dry ingredients in a separate one.  
  2. Use a neutral oil like sunflower oil; butter may make the cake slightly denser.
  3. Use 100% cocoa powder for the cake for a rich chocolate flavor. 
  4. Boiling milk poured into the cocoa powder enhances the flavor.

Chocolate Mousse

  1. Use 35% fat heavy cream to ensure proper whipping and smooth texture.
  2. Keep bowls clean, dry, and cold when whipping cream.
  3. Hydrate gelatin to help the mousse set firmly.
  4. Chill the mousse 3 hours in the freezer or 6 hours in the fridge, or overnight for best results.

Bain-Marie

  1. Do not boil chocolate; use low heat or bain-marie for gentle melting.
  2. Water should not boil, and heat should be low to medium.
  3. After removing the bowl from the water, dry the bottom thoroughly to prevent steam or water from affecting the chocolate

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 32 g
  • Sodium: 80 mg
  • Fat: 27 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 95 mg

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