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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.