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moist chocolate cake topped with a smooth creamy layer of flan, and a glossy caramel glaze

Chocolate Flan Cake

Fatimah
Chocolate Flan Cake is a heavenly dessert with moist chocolate cake topped with a smooth creamy layer of flan, and a glossy caramel glaze. A delightful and stunning combination of flavors and textures that you must try!
5 from 3 Ratings
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine International
Servings 10
Calories 640 kcal

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.

Nutrition

Calories: 640kcalCarbohydrates: 109gProtein: 7gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 399mgPotassium: 300mgFiber: 3gSugar: 88gVitamin A: 799IUVitamin C: 1mgCalcium: 142mgIron: 2mg
Keyword cake with flan, chocoflan, Chocolate Flan Cake, kidret kader, pastel impossible
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