Are you ready to join the world of Chocolate Flan Cake bliss? It is a heavenly treat, perfect for any sweet craving or celebration. Indulge in a dessert delight that is sure to make your taste buds sing.
From its velvety texture to its irresistible charm, Chocolate Flan cake is a dreamy fusion of chocolate cake and caramel-infused flan. It has a taste sensation like no other.
Cake and Flan in Every Bite
The Delicious Origin of Chocolate Flan Cake
Chocolate Flan Cake dates back in history. Some say that its origin is traced all the way back to the Roman Empire. Others say that it is a Mexican Recipe. But what makes it more fascinating is that it can go by many names that reflect cultural influences.
In Spanish-speaking regions, it is referred to as “Pastel Impossible”. It translates into “Impossible Cake”. In English-speaking communities, it is known as “Chocolate Flan Cake”. “Chocoflan”, or “Flan Cake”. These names are used to describe this delightful treat.
In Arabic regions, it is known as “Kidret Kader” or “Qidret Qader”, an expression describing unexpected events. It has no connection with Chocolate Flan Cake, but it is a beautiful phrase that reflects its remarkable aspect: how the chocolate cake batter stays at the bottom of the pan and the flan mixture on top.
Even when flipped and the layers switch, the flan settles on the bottom and the chocolate cake rises on top.
To get the Chocolate Flan Cake just right, I have made it more than ten times, experimenting different techniques. Well, I cracked the code! Now, it is super easy for me to make and here are some tips and tricks for you to create an absolutely delicious dessert that is worth every effort.
Rich Chocolate Flan with Caramel Glaze
Ingredients
For the Flan
Heavy cream
Vanilla extract
Large eggs
Sweetened condensed milk
For the Caramel
Granulated sugar
For the Chocolate Cake
All-purpose flour
Baking soda
Cocoa powder
Sugar
Salt
Espresso powder
Large eggs
Neutral oil
Sour cream or Greek yogurt
Hot water
Vanilla
Steps to Prep
To Make the Caramel
First, add the sugar for the caramel into a saucepan pan on medium heat, and let it caramelize.
Once all melted, spray a 12-cup Bundt cake pan well. Then, add the caramel to the bottom of the Bundt pan.
To Make the Flan
In a bowl, mix the heavy cream, vanilla extract, eggs, and sweetened condensed milk until the flan is smooth and well combined.
To Make the Cake
First of all, in a bowl, mix the flour, baking soda, salt, sugar, espresso powder, and cocoa powder.
Then, in a separate bowl, mix the oil, sour cream, hot water, eggs, and vanilla, then fold them into the dry ingredients.
To Layer and Bake the Chocolate Flan Cake
To start with, add the chocolate cake batter on top of the caramel.
Once the cake batter is placed, pour the flan layer evenly on top of the chocolate cake batter.
Then, place the Bundt pan in a larger pan and fill its sides halfway with boiling water to create a water bath.
Next, bake in a preheated oven at 350℉ for 1 to 1 hour and 30 minutes, checking the cake doneness with a skewer or a toothpick. It should come out clean.
Once done, remove the Bundt pan from the water bath and let it cool at room temperature for 1 hour, then into the fridge for 2 hours.
Once done, loosen the edges with a knife and flip onto a cake plate.
A Sweet Treat and Flan with a Silky Glaze of Caramel
Variations of Chocolate Flan Cake
Add flavors to the flan: Substitute traditional flan with flavors like coconut, coffee, or citrus. This adds a new dimension to the cake and bold flavors to the creamy flan layer.
Use different cake bases: You can replace the chocolate cake base with other cake flavors like red velvet, mocha, or caramel cake. Doing so creates a unique contrast with the flan layer.
Change the cake batter: You can add ingredients like chocolate chips, nuts, or even fruits to the cake batter. It will add a surprise element to each bite.
Decorate the topping: Enhance the cake’s appeal by decorating the top with whipped cream, berries, chocolate shavings, or sprinkles. You can also add some toasted coconut flakes or chopped toasted pecans for a crunchy bite.
Yummy Chocolate Flan Cake with Gooey Caramel
Top Tips
Use the ingredients like eggs, butter, and other dairy elements at room temperature. It helps blend easier and gives a smoother batter and flan mixture.
Gently swirl the sugar in the pan when making the caramel. You will get a smooth and glossy caramel layer.
A good idea is to grease the baking pan you want to use with butter or cooking spray. It would be better to use a nonstick pan if available.
Allow the cake to cool completely before inverting it into the pan. The flan needs to cool to set completely or it may crack and break when inverted.
How to Store Chocolate Flan Cake
Chocolate Flan Cake should be stored in the refrigerator because of the flan layer and the caramel components. Place it in an airtight container or cover it with a plastic wrap.
If possible, store the chocoflan in a cake dome, also called a cake cloche. It keeps it fresh while adding a touch of elegance when serving.
Chocolate Flan Cake can not be frozen due to the flan layer. It can change the texture of the flan and make it watery when it thaws.
After refrigeration, you can serve it chilled or let it sit at room temperature for about 20-30 minutes to bring back some of its softness.
Seriously Dreamy Chocolate Flan Cake
Frequently Asked Questions (FAQs)
It may happen when the cake is not fully set or has not cooled down enough before flipping. You can run a knife along the edges of the Bundt pan to help release the cake before attempting to flip it.
It may occur when the flan is overbaked. Maintain a consistent temperature when making the flan and avoid overcooking by checking its doneness regularly using a skewer or a toothpick. It should come out clean.
When layers do not separate properly, it could be because of insufficient baking or because the ratio of flan to cake batter is not correct. Follow the recipe instructions for the best chocolate flan cake.
A Sweet Tooth’s Dream
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Pistachio Baklawa and Ashta Croissant
No Bake Biscoff and Pumpkin Cheesecake
No Bake Pumpkin Spice Eclair Cake
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Chocolate Flan Cake
Ingredients
Flan
- 1⅔ cups heavy cream
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ can sweetened condensed milk
Caramel
- 1½ cups granulated sugar
Chocolate cake
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup cocoa powder
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 3 large eggs
- ¾ cup neutral oil
- ¾ cup sour cream or Greek yogurt
- ¾ cup hot water not boiling
- 2 teaspoons vanilla
Instructions
To Make the Caramel
- Spray a 12-cup bundt cake pan well.
- Add the sugar for the caramel into a saucepan pan on medium heat and let it caramelize.
- Once all melted, add to the bottom of the bundt pan.
To Make the Flan
- In a bowl, mix the heavy cream, vanilla extract, eggs, and the sweetened condensed milk until smooth and combined.
To make the cake
- In a bowl, mix the flour, baking soda, salt, sugar, espresso powder, and cocoa powder.
- In a separate bowl, mix the oil, sour cream, hot water, eggs, and vanilla. Then, fold into the dry ingredients.
- Mix until the batter is well combined.
To Layer and Bake the Chocolate Flan Cake
- Add the chocolate cake batter on top of the caramel.
- Once the cake batter is placed, pour the flan layer evenly on top of the chocolate cake batter.
- Place the Bundt pan in a larger pan and fill the side halfway with boiling water to create a water bath.
- Bake in a preheated oven at 350℉ for 1 to 1 hour and 30 minutes, checking the cake doneness with a skewer. It should come out clean.
- Once done, remove from water bath and let it cool at room temperature for 1 hour, then put it in the fridge for 2 hours.
- Once done, loosen the edges with a knife and flip onto a cake plate.
Notes
- Use the ingredients like eggs, butter, and the other dairy elements at room temperature. It helps blend easier and gives a smoother batter and flan mixture.
- Gently swirl the sugar in the pan when making the caramel. You will get a smooth and glossy caramel layer.
- A good idea is to grease the baking pan you want to use with butter or cooking spray. It would be better to use a nonstick pan if available.
- Allow the cake to cool completely before inverting it into the pan. The flan needs to cool to set completely or it may crack and break when inverted.
