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Got a sweet tooth? This Chocolate Flan Cake recipe is a delightful fusion of rich chocolate cake and creamy flan. Imagine cutting into a cake that reveals a luscious layer of caramel sauce and smooth flan. It's a showstopper dessert that's surprisingly easy to make. Ready to impress your taste buds and guests? Let's get baking!
What You Will Need
H2: What you will need to make chocolate flan cake
- Chocolate cake mix: Forms the base layer, providing rich, moist texture and deep chocolate flavor essential for this dessert.
- Sweetened condensed milk: Adds sweetness and creaminess to the flan, balancing the chocolate cake's richness.
- Evaporated milk: Contributes to the flan's smooth, custard-like consistency, enhancing the overall texture.
- Eggs: Essential for binding the flan mixture, giving it structure and a silky finish.
- Vanilla extract: Infuses the flan with a subtle, aromatic flavor that complements the chocolate.
- Caramel sauce: Adds a sweet, glossy topping that contrasts beautifully with the flan and cake layers.
Read more: Texas Sheet Cake Recipe
Tools and Instruments Needed
What tools/instruments will be needed to make Chocolate Flan Cake Recipe
- Bundt pan: Essential for creating the cake's unique shape and ensuring even baking.
- Blender: Blends the flan mixture smoothly, ensuring a creamy texture.
- Mixing bowl: Necessary for preparing the chocolate cake batter.
- Aluminum foil: Covers the bundt pan, preventing the cake from drying out.
- Larger baking dish: Holds the bundt pan and water bath, ensuring even cooking.
- Toothpick: Checks the cake's doneness by ensuring it comes out clean.
- Serving plate: Used to invert and serve the finished cake.
Chocolate Flan Cake
A delicious combination of chocolate cake and creamy flan.
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Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Oven
Read more: German Chocolate Cake Recipe
Ingredients:
Cake
- 1 box Chocolate cake mix plus ingredients listed on the box
Flan
- 1 can Sweetened condensed milk
- 1 can Evaporated milk
- 4 Eggs
- 1 tsp Vanilla extract
Caramel
- 1/2 cup Caramel sauce
Instructions:
- Preheat oven to 350°F (175°C). Grease a Bundt pan.
- Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared Bundt pan.
- In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Slowly pour the flan mixture over the cake batter in the Bundt pan.
- Cover the Bundt pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with about 1 inch of hot water to create a water bath.
- Bake for about 60 minutes, or until a toothpick inserted into the cake comes out clean. Remove the Bundt pan from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, invert the cake onto a serving plate and drizzle with caramel sauce.
Notes:
Make sure to refrigerate the cake long enough for the flan to set properly.
Nutrition value:
Calories: 350kcalCarbohydrates: 50gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 300IUCalcium: 150mgIron: 2mg
Read more: Instant Pot Cake Recipe: Simple Steps
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the cake and flan as directed.
- Let it cool to room temperature.
- Cover tightly with plastic wrap and refrigerate for up to 2 days.
Freezing Instructions
- Bake and cool the cake completely.
- Wrap the entire bundt pan with plastic wrap, then aluminum foil.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before serving.
- Drizzle with caramel sauce just before serving.
Did you know that when making Chocolate Flan Cake, the flan mixture magically sinks to the bottom while baking, creating a perfect layer separation without any extra effort?
Frequently Asked Questions
FAQ:
How do I prevent the flan from mixing with the cake batter?
Pour the flan mixture slowly over the cake batter. The different densities will naturally separate them.
Can I use a different type of cake mix?
Yes, any flavor of cake mix can be used, but chocolate pairs best with the flan.
How long should I refrigerate the cake?
Refrigerate for at least 4 hours, but overnight is best for optimal texture.
What if I don't have a bundt pan?
A regular cake pan can work, but a bundt pan helps with even cooking and presentation.
Can I make this ahead of time?
Absolutely, this cake can be made a day or two in advance and kept refrigerated until serving.
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