Magic Chocolate Flan Cake

I first saw this Chocolate flan cake on Food Network TV back when Sunny Anderson had her own show. It was probably one of the first times I ran to my computer and printed off a recipe that I saw someone make on TV. This part chocolate cake and part flan is simple to make, and everything gets poured into one Bundt cake pan – and then the magic happens when it separates into layers! I thought it would taste great – and it does!

Just be sure to butter or spray the cake pan well so it will turn out once baked. There’s no exotic ingredients or difficult techniques.

The flan part is made with a whir of a blender, then poured over the chocolate cake, but as it cooks they switch positions, and the flan will end up on the top! Magic!

  • Half way through baking, and the flan is sinking to the top of the cake

You just need to allow enough time to bake, as it will take over an hour in the oven, plus about an hour of cooling time. It’s wonderful when warm – so cut a piece as soon as it’s turned out! Add a little more caramel sauce and nuts, if you like, then enjoy!

  • An extra drizzle of caramel sauce, and this piece is ready to eat!

Print

Chocolate Flan Cake

one layer of chocolate cake, one layer of light silky flan, all covered in caramel sauce. What’s not to love?

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
cooling time 5 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1/4 cup caramel sauce

cake

  • 10 tbsp butter
  • 1 egg room temperature
  • 1 3/4 cup flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa powder
  • 1 1/4 cup buttermilk

Flan

  • 1 12oz can evaporated milk
  • 1 14 oz can sweetened condensed milk
  • 4 ounces cream cheese room temperature
  • 3 eggs
  • 1 tbsp vanilla extract

Garnish

  • 1/4 cup caramel sauce
  • 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat the oven to 350F.

  2. Use a 12 cup capacity Bundt pan, and spray well with cooking spray (or grease with butter).  pout the 1/4 cup caramel sauce into the pan.

For the cake

  1. Add butter and sugar to the mixer bowl and beat until light and fluffy.  Then add the egg and mix to incorporate.

  2. Sift the flour, baking powder, baking soda, and cocoa together.  Beat in 1/3 of the flour, and half the butter milk into the sugar mix.  Repeat, ending with teh last 1/3 of the flour mix. 

    Blend until well incorporated.

For the flan

  1. put all ingredients into a blender, and blend on high for 30 seconds.

To assemble

  1. Pour the cake batter into the bundt pan on top of the caramel sauce.  Spread out evenly.

  2. Slowly pour the flan mix over the chocolate batter.

  3. Cover the pan with foil, and set into a roasting pan filled with 1″ of hot water.

  4. Slide into the oven, and bake 1 hour until the cake is firm to the touch or an inserted toothpick comes out clean.  When done, remove from the water bath,  and cool to room temperature, about an hour.

  5. Cover the bundt pan with a large plate, and flip over to remove the cake.  If any sauce remains in the pan, scrape out and drizzle onto the surface of the cake. 

  6. Garnish with more caramel sauce and the nuts.

Recipe Notes

The batters may appear to mix when teh flan sauce is poured over.  DOn’t worry, they will separate on their own!  It’s best, in my opinion, when served warm, but is fine at room temperature.  You can substitute cajeta (dulce de leche) for the caramel sauce.