Chocolate Flan Cake Recipe from Scratch: The Easy Way

Introduction:

If you're a fan of indulgent desserts that combine the rich flavors of chocolate and the silky smoothness of flan, then you're in for a treat!

In this blog post, we'll take you on a culinary journey to create a show-stopping Chocolate Flan Cake from scratch.

This delightful dessert brings together the best of both worlds – a luscious layer of creamy caramel flan atop a moist and chocolatey cake.

Get ready to impress your friends and family with this mouthwatering creation that's sure to become a favorite.

Ingredients:

To embark on this delicious adventure, you'll need the following ingredients:

For the Caramel:

1 cup granulated sugar

For the Chocolate Cake:

1 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup boiling water

For the Flan:

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

4 large eggs

1 teaspoon vanilla extract

Instructions:

Prepare the Caramel:

In a heavy-bottomed saucepan, melt the granulated sugar over medium heat. Continue to stir until the sugar melts and gets a rich caramel color.

Quickly pour the caramel into the bottom of a round cake pan, swirling to coat the entire bottom evenly. Set aside to cool and harden.

Make the Chocolate Cake:

Preheat your oven to 350°F (175°C) and grease the sides of the cake pan with the caramel.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a mixing basin.

In a separate bowl, whisk together the sugar, vegetable oil, egg, and vanilla extract until well combined.

Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk. Mix until just combined.

Stir in the boiling water to create a smooth batter. Don't worry if it's thin; it's meant to be.

Carefully pour the cake batter over the caramel layer in the pan.

Prepare the Flan:

In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.

Combining the Layers:

Gently and slowly pour the flan mixture over the chocolate cake batter. The flan mixture will settle at the bottom, and the cake batter will rise to the top during baking.

Baking:

Place the cake pan in a larger baking dish. Fill the larger dish with hot water to create a water bath for even baking.

Carefully transfer the setup to the preheated oven and bake for about 50-60 minutes or until a toothpick inserted into the cake comes out clean.

Cooling and Serving:

Once baked, remove the cake pan from the water bath and let it cool to room temperature.

Once completely cooled, refrigerate the cake for at least 4 hours or overnight. This chilling period allows the flavors to meld and the layers to set.

Unmolding and Enjoying:

To serve, run a knife around the edges of the cake pan to loosen it. Place a serving platter over the cake pan and invert the cake onto the platter.

The caramel will drip down the sides, making for a lovely display.

Slice and serve the Chocolate Flan Cake, savoring the combination of moist chocolate cake and velvety caramel flan.

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