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5 from 1 review

Viral Chocolate Cornflake Cake

Recipe by Archersfood

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.

  • Total Time55–60 minutes active + chilling time
  • Yield10 servings
  • DietVegetarian

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
  • Prep Time: 25 minutes
  • Cook Time: 25–30 minutes (for cake)
  • Category: Dessert / Cake
  • Method: Baking + chilling
  • Cuisine: International / 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

Find it online: https://archersfood.com/viral-chocolate-cornflake-cake/