Crunch cakes are a viral phenomenon and inspired me to make this Easter Egg Chocolate Crunch Cake. This is the most chocolate packed dessert you can make for Easter! It's a large chocolate Easter egg, with a chocolate cake base (this can be shop bought or homemade), topped with a chocolate ganache, then chocolate covered cornflake and mini eggs on top. It is absolutely divine and such an easy to make yet indulgent treat.
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Ingredient Tips & Equipment Information
- I used cornflake cereal for this recipe, but you could also use rice krispies, shredded wheat, or another cereal of your preference.
- I used a combination of milk and dark chocolate for the cornflake layer, which I think works really well together. If you want to use all milk or all dark, you absolutely can do. If you wanted to make this with white chocolate, I would recommend omitting the golden syrup as it can make the white chocolate go a unappetising colour.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
- I decorated this recipe with little chocolate eggs for Easter, but you can decorate however you like - or not at all.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Easter Egg Chocolate Crunch Cake
Make the cake as detailed in the recipe card below, or you can use shop bought cake or brownies if you prefer. Carefully cut the Easter egg in half and place onto a plate. Fill about half full with some of the cake.
Make the ganache by putting the dark chocolate, double cream and butter into a bowl. Microwave for 20 seconds, stir, then microwaves in 10 second blasts, stirring well between each one until the chocolate is fully melted. Pour it into the Easter egg over the cake layer. For the cornflake layer, melt the butter and golden syrup together on a low heat in a pan. Once it's fully melted, take it off the heat and add the chopped up milk and dark chocolate. Stir until the chocolate is melted. In a large mixing bowl, add the cornflake cereal, then pour in the melted chocolate mixture and mix until the cornflake and fully coated. Fill the Easter egg halves with the chocolate cornflake mixture and decorate while the chocolate is still wet.
For the full recipe with measurements, head to the recipe card at the end of this post.
What size Easter egg is this recipe for?
This recipe is for a large Easter egg. I have noticed that supermarkets have started marking Easter eggs with L for large, M for medium, and XL for extra large. The pack size weight was 167g, but this can vary as extra chocolate of different weights is usually included.
How do you cut the Easter egg in half neatly?
Warm a large sharp knife under a hot water tap, carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate.
Can you make this recipe in advance?
Yes, this recipe can be stored at room temperature in a container for around a week. Please be aware that some of the bottom cornflakes that come into contact with the ganache can soften over time.
Can this recipe be made gluten free?
Yes! To make this recipe gluten free, use a gluten free cake or brownie for the base, and make sure your cornflakes are gluten free too. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
Can this recipe be made dairy free?
Yes, although you will need to change a lot of the ingredients. You'll need to use a dairy free Easter egg, dairy free cake or brownie for the base, make dairy free ganache with dairy free chocolate and dairy free double cream. For the cornflake topping you'll need to use dairy free butter and dairy free chocolate. You'll also need to decorate it with dairy free mini eggs such as Mummy Meegz Chuckie Eggs or Doisy & Dam Good Eggs. Please check the labels of everything you use if you are serving these cookies to someone with an allergy or intolerance.
More tips for making the Easter Egg Chocolate Crunch Cake:
- You can use milk chocolate for the ganache if you prefer.
- Don't try and melt the butter, golden syrup and chocolate together all at once for the cornflake layer, as it has a much higher chance of seizing/separating if you do this.
- This recipe serves four people (or two very hungry people!)
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Dark chocolate
- Mini Eggs
- Golden syrup
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More Easter dessert recipes...
Easter Egg Chocolate Crunch Cake
Ingredients
For the cake (optional - you can use shop bought)
- 100 g Butter unsalted, softened
- 100 g Caster sugar
- 1 Egg large
- 35 ml Milk any kind
- 85 g Self raising flour
- 15 g Cocoa powder
- Pinch of Baking powder
For the ganache
- 75 ml Double cream
- 75 g Dark chocolate broken up
- 10 g Butter
For the chocolate cornflakes
- 50 g Cornflake cereal
- 20 g Butter
- 20 g Golden syrup
- 50 g Dark chocolate broken up
- 25 g Milk chocolate broken up
For decoration
- 16 Mini eggs
Instructions
If you are making the cake (optional)
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line one 6" cake tin (that is at least 2" deep)
- Make the sponge by mixing the butter or baking spread and caster sugar in a large bowl, ideally using an electric mixer for around 3 minutes
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder and baking powder and whisk or fold in gently until you can't see any flour anymore
- Pour the mixture in the tin and smooth the mixture into an even layer. Bake for 25-30 minutes or until a thin skewer inserted in the middle comes out clean. Leave to fully cool either in the tin or remove from the tin and place on a cooling rack
If you are using shop bought cake
- To cut the Easter egg in half, warm a large sharp knife under a hot water tap. Carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate
- Cut or tear up your cake and fill the Easter egg halves about half full with it
- To make the ganache, put the double cream, dark chocolate and butter into a microwave safe bowl. Blast it on high for 20 seconds, then stir well. Blast in 10 second goes, stirring well between each one, until it is smooth and glossy. You can also use a bain marie
- Divide the ganache equally between the Easter egg halves and smooth out into an even layer
- For the cornflake layer, add the cornflake cereal to a mixing bowl
- In a pan on a low heat, melt together the butter and golden syrup
- Take the pan off the heat and add the dark chocolate and milk chocolate. Stir until the chocolate is fully melted. If you need to, you can put it back on a very low heat to fully melt the chocolate
- Pour the chocolate mix into the cereal and mix together until the cornflake is fully coated
- Divide the chocolate cornflake mixture between the Easter egg halves
- Decorate with the mini eggs while the chocolate is still wet so that they stick
- Store in an airtight container in a cool place, eat within 3-5 days
Notes
- I used cornflake cereal for this recipe, but you could also use rice krispies, shredded wheat, or another cereal of your preference.
- I used a combination of milk and dark chocolate for the cornflake layer, which I think works really well together. If you want to use all milk or all dark, you absolutely can do. If you wanted to make this with white chocolate, I would recommend omitting the golden syrup as it can make the white chocolate go a unappetising colour.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
- I decorated this recipe with little chocolate eggs for Easter, but you can decorate however you like - or not at all.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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