Chocolate Flan Cake

Here you go with the step by step pics…

Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg…

Step 1- Chocoflan cake
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Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Add 1/3 of the flour mixture and mix…

Step 2 - Chocoflan cake
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Add 1/2 of the buttermilk into the egg mixture. Repeat the process ending with the flour mixture. Blend until well incorporated…

Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup dulce de leche. Scoop the cake batter into the prepared Bundt pan and spreading evenly…

In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs, vanilla, nutmeg powder and dulce de leche. Blend on high for 30 seconds…

Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. Carefully slide the pan into the oven, and bake 1 to 1 to 1 ¼ hours, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean…

 

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Chocolate Flan Cake

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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 15
Author: Maria Jose Martin

Ingredients

  • 12- cup capacity Bundt pan
  • Softened butter (to coat pan)
  • Dulce de Leche / caramel sauce / Cajeta (homemade or store bought - 1/4 cup)
  • For the cake:
  • 10 tbsp Unsalted butter (@ room temperature)
  • 1 cup Sugar
  • 1 Egg (@ room temperature)
  • 1 3/4 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/3 cup Cocoa powder
  • 1 1/4 cup Buttermilk (@ room temperature)
  • For the flan:
  • 1 12 ounce can Evaporated milk
  • 1 14 ounce can Sweetened condensed milk
  • 4 ounces Cream cheese (@ room temperature)
  • 3 Eggs
  • 1 tbsp Vanilla extract (I used Vanilla essence)
  • 1/2 tsp Nutmeg powder
  • 2 tsp Dulce de Leche
  • For garnish:
  • 1/4 cup Dulce de leche or caramel sauce

Instructions

  • Put an oven rack in the middle of the oven and preheat to 350°F / 180°C.
  • Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup dulce de leche and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  • For the cake
  • Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  • For the flan
  • In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs, vanilla, nutmeg powder and dulce de leche. Blend on high for 30 seconds.
  • Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
  • Carefully slide the pan into the oven, and bake 1 to 1 to 1 ¼ hours, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  • Cool completely then refrigerate at least 4 hours or overnight.
  • Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining dulce de leche from the pan onto the cake. Serve with extra caramel sauce drizzled over the top.

Notes

I used a 10 cup bundt pan and I had around 1/4 cup of left over flan mixture. My cake was ready in 1 hr 25 mins. The cake is a bit fudgy in texture.
I mixed dulce de leche with some cold milk to loosen it a bit and used it as sauce. You can serve it hot or cold. We liked it slightly hot. I microwaved each slice with sauce drizzled on top of it for 20-25 seconds. If you are having it cold, better keep it at room temp for 10-20 mins before serving.
I stored it in fridge in an airtight container for 3 days.
Be careful while you invert the cake. Run a knife around the cake tin and make sure the cake is loosened around the edges and in the middle also.
I checked with Swapna, whether we can bake it in a regular pan instead of Bundt pan. She said it should work, but it may not be visually appealing as a Bundt cake, also the baking time might be a bit longer.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

 

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33 thoughts on “Chocolate Flan Cake”

  1. Baked this cake for my son’s birthday. Came out beautifully and the cake was yummmm.. Most of your recipes are simple, with minimal ingredients and easy to follow. Keep going, All the best..

    Reply
  2. actually ur recipes are all working out the best for me. Everything i tried is getting a success. Some recipes whatever i do it wont come good.. But all your recipes are great

    Reply
  3. Hi Maria,
    I am new to your blog. Just came across it recently. I am about to try the choco flan cake. I don’t have a roasting pan. Can I skip that step and just put the bundt tray straight into the oven? I am a bit skeptically about the long baking time as most cakes are ready in 30-35mins. Would this not be a little over done?

    Reply
    • Hi Anusha,

      Welcome to MM :)

      I dont think it’s a good idea to skip the roasting pan, as far as I know, that cooking method is required to get the said texture for this dish. If you have any big size rectangle or square shape oven proof dish, you can use that.

      This cake recipe is different from the usual ones, since it’s a combination of pudding and a cake, also for the qty mentioned, you need to bake it longer.

      Cheers
      Maria

      Reply
  4. Hi Maria,
    I have a few of ur baking recipes n dey were good.Im in India n cant get Evaporated milk.can i substitute by reducing milk?now for the water bath cn i make dis cake in an electric steamer as i dont hv any roasting pan or cn i use a glass ovenproof bowl wid hot water if its ok?cn i replace d eggs coz im allergic n want to mk dis fr fmly get togthr.plz help me.a big thanku in advance

    Reply
    • Hi Alisha,

      Thank you :)

      I guess you can do that for evaporated milk, some of my friends do that. You can use a glass dish, as long as it’s oven proof.

      I havent tried it without eggs, so I’m not sure how it works. However if you use any egg replacements usually, go ahead and try it.

      I do hope you get to try this soon. All the best!!

      Cheers
      Maria

      Reply
  5. Wish you many more happy returns of “that” day…. Btw, ur write-up was simply amazing…. and a big salute to Jose for tolerating all your tantrums ;)

    Reply
    • Thank you so much Deepthi :) How are you dear? It’s been sometime right?

      Btw, Jose will be very happy to see your comment ;)

      Hope things are great at your end. Wish you a wonderful year ahead!

      Take care,
      Maria

      Reply
  6. oh wow! just look at that cake! has been on my to-do for long but haven’t got a chance yet… u just reminded me… then I should make it soon, i suppose…

    Reply
  7. Bltd happy anniversary Maria.. Oh I am a drama queen and could relate to whatever you wrote :) The flan cake looks divine :)

    Reply
  8. “We liked it slightly hot. I microwaved each slice with sauce drizzled on top of it for 20-25 mins.” Did you mean 20-25 seconds?

    Reply
  9. the choc flan cake looks very intersting… and also like a marathon recepie :) u had put in the cake batter as the 2nd layer.. but after baking, how did it end up on top??

    Reply
  10. Hi Maria!
    Happy Anniversary… i have been following your blog for sometime now.. it s a very nice blog, good work!
    I tries your chirstmas fruit cake & carrot cake… it came out really good… especially the carrot cake.. it was over in a jiffy :) Thanks a lot!

    Reply
  11. Belated Wishes Maria and Jose!! God bless you both abundantly… Your post was just so nice to read! I guess most of us go through what you went through.. But most of us don’t pursue that “Something” … You have come miles Maria!! And you have inspired many to enter the kitchen!! :)

    Reply
  12. belated anniversary wishes maria… ta=hat cake looks yummy.. n beautiful…looks perfect for an occasion… pinne that line which u said about doing something interesting… that is very very familiar to me!! except that nowadays i dont have time to think so much cos of the lil one …!!

    Reply
  13. Cake looks superb Maria! Glad you both liked it :) Thanks for trying & also a special thanks for posting it at your place :)

    Reply
      • Dear Maria ,
        I tried this beautiful cake and i think it came out superbly well. all ur recipes r very clear. Actually I dont like sweets and so, I didnt taste. But my kids liked it so much. Thank u.
        I really want to buy ur e-booklet. But the problem is that I dont have a credit card . Is there any other option to buy it. Can I ask my husband to pay it in person to u and after which is it possible to mail the booklet in my e-mail ? Please give me a reply for i am longing to buy it .

        Reply
        • Hi Lathika,

          Thank you so much for your comment :)) I’m really sorry for the delayed reply. I’m in Kerala now, so I’m not checking mails regularly.

          I’m really happy that this cake came out well for you and that the kids liked it.

          Lathika, about the booklet, you can ask Arun to buy it if he has a credit card. Please let me know if that doesnt work..

          Cheers
          Maria

          Reply
          • Hi Maria

            I am new to your site, I just recently bought your booklet . Intend to try out some recipes from there . I was looking at this recipe . Do you know how I can make the Dulce
            de Leche myself?
            Thanks in advance.
            Raichu

          • Hi Raichu,

            Welcome to MM! I do hope you will visit us frequently. Thank you so much for buying the booklet.

            Please click on the dulce de leche, inside the recipe box, it will take you to a page, where it’s explained how to make it at home.

            Cheers
            Maria

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