Magic Flan Cake (Chocoflan)
This Magic Flan Cake is a delicious dessert with both a chocolate cake and flan layer. The magic happens as it bakes, the chocolate layer floats to the top and the flan to the bottom.
Servings: 14
Calories: 460kcal
Ingredients
Chocolate Cake
- ½ cup caramel sauce
- ⅔ cup all-purpose flour
- ⅓ cup cocoa powder
- 2 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounce bittersweet chocolate chopped
- 6 tablespoon butter unsalted
- ½ cup buttermilk
- ½ cup sugar granulated
- 2 eggs room temperature
- 1 teaspoon vanilla extract
Flan
- 28 ounce condensed milk sweetened
- 2½ cups whole milk room temperature
- 6 ounce cream cheese room temperature
- 6 large eggs room temperature
- 4 large egg yolks room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F.Prep the pan: Spray an angel food cake pan or a 12 cup bundt pan (without a removable bottom) with cooking spray generously. Pour the caramel sauce evenly over the bottom of the pan.
- Combine the dry ingredients: In a medium bowl combine the flour, cocoa, cinnamon, baking soda, salt and mix; set aside. In a microwave safe bowl and the chocolate and butter and microwave in 30 seconds intervals until chocolate is melted and it's smooth. Mine took about 1 minute and 30 seconds.
- Combine the wet ingredients: Add buttermilk, sugar, eggs and vanilla to the melted chocolate and whisk until it's smooth. Pour chocolate mixture to the dry ingredients and whisk until it well incorporated and smooth. Pour the chocolate batter evenly over the caramel in the cake pan.
- Prepare the flan: To make the flan simply add all the flan ingredients to a blender and process on low until smooth. Be careful, there's a lot of batter here, so you want to make sure you do this on low otherwise it might explode all over. Pour the flan batter over the chocolate in the pan.
- Bake the cake: Place the cake pan in a large roasting pan and place it in the oven. Add enough hot water to the roasting pan to reach halfway up the sides of the pan. Careful so you don't burn yourself. Bake the cake for about 1 hour and 30 minutes, mine took about 1 hour and 40 minutes, or until you insert a toothpick in the cake and it comes out clean.
- Finish the cake: Cool the cake in the pan for about 15 minutes then carefully invert onto a cake platter. Cool completely at room temperature then chill for at least 4 hours before slicing and serving.
Video
Notes
- You do need to make a water bath bath for baking this cake, so you'll need a large roasting pan, one that's large enough so that your cake pan fits in it. You need to pour enough water so that it's half way up the sides of the pan.
- The flan cake requires a long baking time, I baked mine for about 1 hour and 40 minutes, you will want to do the toothpick test to make sure it's done. Each oven is different, so it may take more or less time for you.
- Traditional flan cake does not include cream cheese, but it will make the flan cake layer much creamier.
- In the fridge this cake will last up to 5 days, just be sure it’s stored in an airtight container.
- This chocoflan can also be frozen! In the freezer it’ll keep for up to a month due to the flan portion of the dessert. When thawing you'll want to remove it from the freezer and allow to come to temperature in the fridge for a few hours, then remove it and allow to come up to room temperature right on the counter.
Nutrition
Serving: 1slice | Calories: 460kcal | Carbohydrates: 57g | Protein: 13g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 309mg | Potassium: 447mg | Fiber: 2g | Sugar: 45g | Vitamin A: 685IU | Vitamin C: 2mg | Calcium: 277mg | Iron: 2mg