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!

Ingredients:

Cake:

1 Package of Devil’s Food chocolate cake mix

3 eggs

1 cup of water

1/3 cup of vegetable oil

1 cup of any jarred caramel sauce or (click here for caramel sauce recipe)

Flan:
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
teaspoon vanilla extract

 

Note: You will need an extra large bundt pan for this recipe

Instructions:

Preheat oven to 350 degrees. Heavily grease a large 12 cup bunt pan with cooking spray or margarine.  Pour 1/2 cup of the caramel topping evenly in bottom of pan.

Prepare the cake by beating cake mix, water, oil and 3 eggs with electric mixer for about 3 minutes on medium speed and pour it evenly into the bundt pan covering the caramel sauce. 

Prepare the flan by mixing all the ingredients in a blender or in a mixer at high speed for about 45 seconds.

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.

Bake the cake for about 1 hour and 10 minutes. Place the cake still in the roasting pan on the counter and let it cool for at least 2 hours.

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.

If you want to serve the cake the next day, place it in the refrigerator overnight and invert the next day since this will keep the cake moister.

Add the remaining 1/2 cup of the caramel sauce and whipped cream before serving if desired.

Find this recipe in my new cookbook!

 

 

 

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