Add the flour, whey protein, egg, half the cocoa powder and 60ml (¼ cup) sugar free maple syrup to a bowl.
Mix until smooth and microwave for 60 seconds.
Let cool for at least 20 minutes (this keeps the cornflakes crunchy)
In another bowl, mix enough sugar free maple syrup and cocoa powder together to make a thick paste.
Add the corn flakes and fold through until completely coated.
Spoon the chocolate crunch mixture over the cake.
Dig in and enjoy
