Chocolate Flan Cake – Bolo de Chocolate e Pudim Flan
You won’t believe the magic that happens when you make this cake! It’s very easy to make and perfect for a party.
This cake is a Mexican recipe, but it has become very popular in the last few years because it’s like having two desserts; chocolate cake and caramel flan all in one bite!
You can use any cake batter such as vanilla, lemon etc. so be creative if you want!
1 Package of Devil’s Food chocolate cake mix
1 cup of water
1/3 cup of vegetable oil
Caramel sauce glaze:
1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup of cream or half and half
- 4 large eggs
- 1 teaspoon vanilla extract
Note: You will need an extra large bundt pan for this recipe
Prepare Caramel glaze first:
Place 1 to 2 cups sugar in a large heavy skillet. Continue stirring while cooking on med heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup (probably 5-8 min depending on your burners). Note: if you smell a burnt smell, start over because the sauce has burned.
Pour 1/2 cup of the caramel topping evenly in bottom of bundt pan gently rotate the pan to coat bottom and up 1 to inches up the sides.
Mix all flan ingredients in a blender or in a mixer at high speed for about 45 seconds.
Preheat oven to 350 degrees. Heavily grease a large 12 cup bunt pan with cooking spray or margarine.
Mix cake mix with water, oil and 3 eggs in a large bowl, with electric mixer for about 3 minutes on medium speed. Pour cake mix gently and evenly into the bundt pan covering the caramel sauce.
Slowly pour the flan mixture over the chocolate batter.
Note: The flan mixture will be very runny over the chocolate batter. Don’t worry if you think this is not right. Magic happens as the cake cooks the flan sinks to the bottom and the chocolate cake rises to the top.
Cover the cake with heavy foil that has been coated with cooking spray and place in a deep roasting pan big enough to hold the cake pan in 2 inches of water.
Special Note: I used my large Turkey roasting pan which was big enough to hold and cover the cake pan and it came out perfect! This is optional and you can use any deep roasting pan but be sure to cover the cake pan very tightly with the foil if you don’t use a roasting pan cover.
Here is what the cake will look like after it’s baked.
When the cake is completely cooled gently loosen the sides with a thin knife. Place a large serving platter over the pan and invert the cake.
When you invert the cake, it will come out with the chocolate cake on the bottom and the flan on top.
Pour any remaining caramel from the pan over the flan.
Add the remaining 1/2 cup of the caramel sauce and whipped cream before serving if desired.
Find this recipe in my new cookbook!