# Mini Egg Crunch Cake

A mini egg crunch cake with silky chocolate ganache, crispy cornflakes, and a fudgy cake texture.

- Total time: 70 min
- Category: Baked Goods
- Language: en

## Ingredients

- 3 room temperature eggs
- 345 grams granulated white sugar
- 105 ml vegetable oil
- 225 grams yogurt
- 2 teaspoons vanilla flavoring
- 150 ml hot water
- 75 grams cocoa powder
- 2 tablespoons instant coffee
- 240 grams plain flour
- 2 teaspoons bicarbonate soda
- 1.5 teaspoons baking powder
- 1 pinch salt
- 200 grams milk chocolate
- 100 grams dark chocolate
- 300 ml double cream
- 200 grams milk chocolate
- 100 grams cornflakes
- crunched mini eggs
- full mini eggs

## Instructions

1. Crack three room temperature eggs into a bowl and whisk them for 5 to 7 minutes on high speed until they triple in volume and turn a pale yellow color.
2. Add 345 grams of granulated white sugar and whisk for 2 to 3 minutes.
3. Stir in 105 ml of vegetable oil, 225 grams of yogurt, and 2 teaspoons of vanilla flavoring.
4. Whisk on low speed for about 45 seconds.
5. In a separate bowl, sift 75 grams of cocoa powder into 150 ml of hot water and add 2 tablespoons of instant coffee.
6. Mix until fully dissolved, forming a thick paste.
7. Add the cocoa powder mixture to the egg batter and whisk for 30 to 45 seconds.
8. In another bowl, sift 240 grams of plain flour, 2 teaspoons of bicarbonate soda, and 1.5 teaspoons of baking powder.
9. Fold the dry mixture into the wet batter.
10. Add a small pinch of salt and fold it in.
11. Grease a tray with vegetable oil or butter.
12. Pour the cake batter into the greased tray.
13. Bake in the oven at 160 degrees Celsius for 30 to 40 minutes, performing the toothpick test and covering with foil if needed.
14. Over a double boiler, melt 200 grams of milk chocolate, 100 grams of dark chocolate, and 300 ml of double cream until the chocolate fully melts.
15. Set the ganache aside to cool.
16. Using the same double boiler technique, melt 200 grams of milk chocolate.
17. Add 100 grams of cornflakes to the melted chocolate and fold until fully covered.
18. Spread the cooled ganache over the baked cake.
19. Layer the cornflake mixture on top of the ganache.
20. Finish by topping with crunched mini eggs and full mini eggs.

## Equipment

- bowl
- whisk
- oven
- tray
- foil
- double boiler
- pot
- paper towel

## Tips

- When whisking eggs, they should triple in volume and turn a nice yellow-pale color.
- Perform the toothpick test to check if the cake is cooked through.
- Cover the cake with foil if the outside is cooking faster than the inside.
- Ensure cornflakes are fully covered with melted chocolate for full flavor.
- When mixing dry ingredients into batter, fold them in instead of whisking.

## Source

- Original video: https://vm.tiktok.com/ZNRHtWC9E/
- Recipe page: https://www.cliprecipe.com/recipe/672d45db-d19b-4c2c-a6d4-3b92a76969dd
- Extracted: 2026-03-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt