Скачать или смотреть This Chocolate Cornflake Cake Is Going Viral 🍫🔥 |10-Minute Chocolate Crunch Cake|

Eggless:-
Melt the chocolate
Break the chocolate into pieces and place in a heatproof bowl.
Add butter and golden syrup.
Melt gently over a double boiler or in the microwave (30-second bursts, stirring each time).
Add cornflakes
Pour the cornflakes into a large bowl.
Add the melted chocolate mixture and gently fold until all flakes are coated.
Shape the cakes
Spoon the mixture into cupcake cases or press into a lined tray.
Decorate (optional)
Add sprinkles, nuts, or marshmallows on top while still soft.
Set
Refrigerate for 30–60 minutes until firm.

Serve & Store
Ready to eat once set
Store in an airtight container in the fridge for up to 5 days
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Egg:-
🧾 Ingredients
Cake batter
1 cup (125 g) all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup butter (softened) or oil
1 egg
½ cup milk
1 teaspoon vanilla essence
Cornflake topping
1½ cups cornflakes
2 tablespoons melted butter
2 tablespoons sugar or honey
2 tablespoons chocolate chips (optional)
👩‍🍳 Method
Preheat oven
Preheat to 180°C (350°F).
Grease and line a cake tin.
Prepare dry ingredients
In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, cream butter and sugar until light.
Beat in the egg and vanilla.
Add milk and mix well.
Combine
Gradually add dry ingredients to the wet mixture.
Mix gently until smooth.
Prepare cornflake topping
Lightly crush cornflakes.
Mix with melted butter, sugar/honey, and chocolate chips.
Assemble
Pour batter into the cake tin.
Sprinkle the cornflake mixture evenly on top.
Bake
Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Cool & serve
Let it cool before slicing.
🍽️ Tips
Use dark chocolate chips for a richer taste
Don’t over-crush cornflakes—keep them chunky for crunch
Serve warm with vanilla ice cream 😋