Mini Egg Crunch Cake

Soft, chocolatey, and topped with a crunchy chocolate cornflake layer and colorful mini eggs, this Mini Egg Crunch Cake is the perfect easy bake for spring, Easter, or whenever you want something fun and indulgent. Moist cake, crispy topping, and chocolate in every bite make this dessert absolutely irresistible.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 1,627 kcal per serving

Ingredients

2 - eggs
90 grams - sugar
150 milliliters - milk
50 milliliters - oil
½ packets - baking powder
45 grams - cocoa powder
170 grams - all-purpose flour
150 glasses - milk
90 grams - cornflakes
150 grams - chocolate
mini eggs
10 grams - butter
220 grams - milk chocolate
120 grams - heavy cream

Instructions

Preheat the oven to 180°C (top & bottom heat). In a bowl, whisk the eggs and sugar until slightly creamy. Adds milk and oil and mix until combined. Stir in baking powder, vanilla extract, cocoa powder and flour until a smooth batter forms.
Pour the batter into a lined or greased baking dish. Bake for about 25 minutes. Let the cake cool slightly after baking.
Poke holes in the freshly baked cake. Pour milk over the warm cake to make it extra moist.
Add all three ingredients together into a heatproof bowl and gently heat, stirring continuously until everything is fully melted and combined into a smooth, glossy ganache. Spread either fresh out of the oven (the cake will be more moist) or after the cake has cooled down (will create a layer).
Melt the chocolate. Mix it with cornflakes until evenly coated. Spread the mixture over the cake when ready to serve to get the optimal crunch. They can get soggy when sitting too long!
Top with mini eggs (as many as you like).
Let the chocolate set slightly before slicing.

Nutrition