Chocolate Flan Cake Recipe
Overview:
Indulge in the delightful fusion of chocolate cake and creamy flan with our Chocolate Flan Cake recipe! Perfect for any occasion, especially your next Mexican Fiesta, this decadent dessert combines the rich flavors of Mexican cajeta (caramel topping), sweetened condensed milk, and creamy goodness.
🕒 Total Time: 2 hours 25 minutes
🥄 Servings: 12
🥑 Calories: 592.2 per serving
⭐ Rating: 5 stars
📝 Keywords: Lunch/Snacks, Southwestern U.S., Mexican, Potluck, Weeknight, Oven, < 4 Hours, Easy
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Water |
| 1 1/2 | Eggs |
| 1/2 | Sweetened condensed milk |
| 3 | Evaporated milk |
| 1 | Milk |
| 1 | Cream cheese |
| 1 | Vanilla |
| 1/2 | Eggs |
| 1 | Mexican cajeta (caramel topping) or Smucker’s Caramel topping |
Instructions:
-
Preparation:
- Preheat your oven to 350ºF.
- Spray a large 12-cup Bundt pan with nonstick coating.
-
Layer the Caramel:
- Soften the Mexican cajeta in the jar using the microwave and pour it into the prepared Bundt pan.
-
Prepare Cake Batter:
- Follow the directions on the cake mix package to prepare the cake batter.
-
Layering:
- Pour the prepared cake batter into the Bundt pan over the layer of cajeta.
-
Make the Flan:
- In a blender, combine the sweetened condensed milk, evaporated milk, milk, cream cheese, vanilla, and eggs.
- Blend until smooth and well combined.
-
Pour Flan Mixture:
- Slowly pour the flan mixture over the cake batter in the Bundt pan.
-
Cover and Bake:
- Cover the Bundt pan tightly with aluminum foil, ensuring it is sealed well.
- Place the Bundt pan in a larger pan and slide it into the oven.
- Carefully pour hot water into the larger pan until it reaches a depth of 2 inches, ensuring the Bundt pan is sitting in 2 inches of water.
-
Bake:
- Bake the cake for 2 hours. Avoid uncovering during this time.
-
Cooling:
- After baking, remove the cake from the water bath and allow it to cool for 15 minutes.
- Gently peel off the aluminum foil.
-
Invert and Serve:
- Invert the cake onto a large plate with a rim.
- The cajeta will drip down the sides of the cake, adding to its decadence.
- Allow the cake to cool completely, then refrigerate.
- Refrigerate any leftovers for later enjoyment.
Notes:
- Despite pouring the flan mixture over the cake batter, it will sink to the bottom of the pan during baking, creating a deliciously layered dessert.
- For a richer flavor, use Mexican cajeta; however, if unavailable, Smucker’s Caramel topping can be used as a substitute.
- Ensure the Bundt pan is tightly covered with aluminum foil and placed in a water bath to achieve the perfect texture.
- Serve this Chocolate Flan Cake at your next gathering and watch it disappear as guests savor every decadent bite!
