Chocolate Flan Cake
Indulge in the decadent layers of Chocolate Flan Cake, a show-stopping dessert that masterfully combines rich chocolate cake, creamy flan, and luscious caramel. Known as “Chocoflan” or "Magic Cake," this recipe tantalizes both the eyes and the taste buds with its mesmerizing two-in-one effect, as the flan magically sinks beneath the cake during the baking process. With only 20 minutes of prep time, this dessert is surprisingly simple yet delivers bakery-worthy results. Baked in a water bath for ultimate moisture and topped with store-bought caramel for effortless elegance, this crowd-pleaser is perfect for holidays, birthdays, or any special occasion. Serve chilled for the ultimate velvety, sweet experience your guests won’t forget!
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.5 cup store-bought caramel sauce
- 1 box chocolate cake mix
- 3 large eggs (for the cake mix)
- 0.5 cup vegetable oil (for the cake mix)
- 1.25 cups water (for the cake mix)
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 1 teaspoon vanilla extract
- 4 large eggs (for the flan)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent sticking.
Pour the caramel sauce into the bottom of the Bundt pan, swirling it to coat evenly.
Prepare the chocolate cake batter according to the instructions on the box, combining the cake mix, eggs, vegetable oil, and water. Set aside.
In a blender, combine the sweetened condensed milk, evaporated milk, vanilla extract, and eggs for the flan mixture. Blend until smooth.
Pour the chocolate cake batter carefully on top of the caramel in the Bundt pan, spreading it evenly.
Slowly pour the flan mixture over the cake batter. Do not stir or mix them; the flan will sink beneath the cake batter during baking.
Cover the Bundt pan tightly with aluminum foil to prevent over-browning.
Place the Bundt pan in a large roasting pan. Fill the roasting pan with about 2 inches of hot water to create a water bath for gentle baking.
Carefully transfer the roasting pan to the preheated oven and bake for 75 minutes, or until a toothpick inserted into the cake comes out clean.
Remove the Bundt pan from the water bath and cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or preferably overnight.
To unmold, run a knife around the edges of the pan to loosen the cake. Invert the pan onto a serving plate and gently lift it away. The caramel will drizzle down over the flan and cake layers.
Slice, serve, and enjoy your Chocolate Flan Cake!
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 73.0 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 302 mg | 23% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
