If you are looking for a sweet and crispy treat that is sure to satisfy your cravings, "Mary Berry Chocolate Cornflake Cakes" are the perfect recipe for you. This classic British snack is made with just a few simple ingredients and can be easily prepared at home. With a combination of rich chocolate, crunchy cornflakes, and a hint of sweetness, these delightful cakes are perfect for any occasion, whether you are enjoying them as an afternoon snack or serving them at a special gathering.
Let's cook with our recipes!
COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES
Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 15m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
- Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
- Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.
Nutrition Facts : Calories 121 calories, Fat 6.1 grams fat, SaturatedFat 3.7 grams saturated fat, Carbohydrate 15.1 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 1.3 grams protein, Sodium 0.3 milligram of sodium
MARY BERRY'S CHOCOLATE CAKE RECIPE
Mary Berry's chocolate cake recipe is delicious and easy to make. A light and fluffy chocolate sponge topped and sandwiched with a creamy chocolate ganache
Provided by Mary Berry
Categories Dessert
Time 50m
Yield Serves: 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C, gas 4. Beat together the eggs, flour, caster sugar, butter, and baking powder until smooth in a large mixing bowl.
- Put the cocoa powder in a separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
- Turn into the prepared tins, level the top, and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
- Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
- To make the icing: measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.
- To ice the cake: spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together.
- Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.
Nutrition Facts : @context https, Calories 751 Kcal, Sugar 46 g, Fat 48 g, Protein 9 g, Carbohydrate 68 g
EASY CORNFLAKE TART
Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
- Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
- Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
- Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.
Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.49 milligram of sodium
MARY BERRY'S CHOCOLATE CUPCAKES
These delightfully tender Mary Berry chocolate cupcakes are a real treat to bake up for any occasion, or just because you're craving some chocolate! Your chocoholics in the family will love the tasty cupcakes, especially when topped with rich chocolate buttercream frosting!
Provided by Angela
Categories cake Copycat Recipes Cupcakes Dessert Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (204°C) and line your muffin tins with cupcake liners, enough for 12 cupcakes.
- Sift your cocoa powder into a large mixing bowl.
- Using your microwave or sauce pan heat water to boiling.
- Pour the boiling water carefully into the mixing bowl with the cocoa powder.
- Using a spatula or whisk combine the water and cocoa powder into a chunky, slightly dry paste. Add the softened butter, use a hand mixer or beat by hand until mixed well. Next, add the eggs and mix again.
- Add the sugar, flour, and baking powder and thoroughly combine to make the batter.
- Divide your batter evenly into 12 cupcake liners to 2/3 to 3/4 full. Bake at 400°F (204°C) for 12 to 15 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool in the muffin tin for a few minutes before transferring to a wire cooling rack to cool completely.
- When cupcakes are fully cooled make your buttercream and pipe on to apply, then garnish with chocolate sprinkles, funfetti, or coarse sugar. Serve and enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 22 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 77 mg, Sodium 21 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 5 g, ServingSize 1 serving
Tips:
- Make sure the butter and sugar are creamed together until light and fluffy. This will help to incorporate air into the mixture and make the cakes light and airy.
- Gradually add the beaten eggs to the creamed butter and sugar mixture. This will help to prevent the mixture from curdling.
- Sift the flour and cocoa powder together before adding them to the mixture. This will help to ensure that the ingredients are evenly distributed.
- Do not overmix the batter. Overmixing can make the cakes tough.
- Bake the cakes in a preheated oven. This will help to ensure that the cakes rise evenly.
- Allow the cakes to cool completely before icing them. This will help to prevent the icing from melting.
- Use a sharp knife to cut the cakes. This will help to prevent the cakes from crumbling.
Conclusion:
These chocolate cornflake cakes are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to afternoon tea. With their light and fluffy texture and rich chocolate flavor, these cakes are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love