Chocolate Cornflake Dream Cake

• servings: Makes one deep 8-inch ca
• total time: 52 minutes

Ingredients

A rich chocolate cake layered with silky mousse and topped with a glossy cornflake crunch. Deep, indulgent, and served right in the tin for maximum cosy vibes. Inspired by @lesucrelabph & @fillin.kw

RECIPE

Chocolate Cake Base:

105g plain flour

150g granulated sugar

40g cocoa powder

¾ tsp bicarbonate of soda

¼ tsp baking powder

½ tsp salt

1 egg

85g buttermilk

85g hot water

30g vegetable/flavourless oil

Method (Cake):

Whisk flour, sugar, cocoa, bicarb, baking powder, and salt.Add the egg, buttermilk, oil, and hot water, whisking until smooth.

Directions

Pour into a lined deep 8-inch tin and bake at 170°C (fan) for 20–25 minutes. Cool completely in the tin.

Chocolate Mousse Layer (adapted from @bakewithzoha ):

150g dark or semi-sweet chocolate

300ml double cream (120ml to heat, 180ml to whip)

Heat 120ml cream until steaming and pour over chopped chocolate. Let sit, then stir to a smooth ganache.

Let it cool slightly.

Whip the remaining 180ml cream to soft peaks, then fold into the ganache until light and airy.

Spread over the cooled cake and chill for at least 30 minutes.

Cornflake Crunch Ganache:

100g chocolate (half milk, half dark)

150ml double cream

100g cornflakes (slightly crushed)

Heat cream until steaming, pour over chocolate, stir smooth, then fold in the cornflakes. Spoon over the mousse layer and spread gently.

Chill until fully set, scoop straight from the tin, and enjoy the dreamiest chocolate crunch.