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Chocolate Flan Cake

Ingredients

  • 1/2 cup caramel sauce
  • 1/2 cup plus 2 Tablespoons Gold Medal all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4-ounces bittersweet chocolate, chopped
  • 6 Tablespoons butter, melted
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 1/2 cups whole milk
  • 6 ounces cream cheese, room temperature
  • 6 eggs
  • 4 egg yolks
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350°. Spray a 12-cup Bundt cake with baking spray with flour. Pour caramel sauce into the bottom of cake pan.
  2. In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. Place chocolate and butter in a microwave safe bowl, heat until melted, 2 minutes at 50% power. Whisk buttermilk, sugar, eggs, and vanilla into chocolate until incorporated. Add flour mixture and stir until combined. Pour batter over caramel.
  3. Add sweetened condensed milk. milk, cream cheese, eggs, egg yolk, and vanilla to a blender, Blend for one minute, or until very smooth. Slowly pour over cake batter.
  4. Place the cake pan in a large roasting pan. Pour boiling water halfway up the sides of the pan and bake for 75 to 90 minutes, or when a toothpick comes out clean. Transfer to a wire rack and cool to room temperature, about 2 hours. Transfer to refrigerator and chill for at least 8 hours.
  5. To unmold, place the bottom of the cake pan in hot water for 1 minute. Place a cake plate over the cake pan and flip over. Slowly remove pan and serve.

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