Chocolate Flan Cake

chocolate flan cake recipeThis cake is part delicious dessert and part science experiment. I was watching the Food Network one morning and I watched Marcela Valladolid make this cake, she called it Chocoflan, and it amazed me. You pour this cake into a pan – caramel sauce, cake batter, flan mixture. But when it bakes, the cake ends up on the bottom and the flan rises to the top. They don’t combine, they switch places.

Insane.

I have no idea how it works. I sort of forgot about this cake until I was flipping through this month’s Cook’s Country magazine and there is was again. I put the magazine down, walked into the kitchen and made it. Magic. Pure magic.

I also love this cake because it needs to be made a day before you want to serve it. I love anything that you can make ahead of time. I also love it because it makes a gorgeous presentation. I love black and white. It is so pretty on a plate. And it tastes great. Everybody wins.

chocolate flan cake recipeCake:

1/2 cup caramel sauce (store bought is just fine)
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

Flan:
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

chocolate flan cake recipeSpray a 12-cup Bundt cake pan with cooking spray. In a small bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

chocolate flan cake recipeAdd butter and chocolate to a microwave safe bowl. Microwave for 2 minutes at 50% power, or until melted.

chocolate flan cake recipeAdd buttermilk, sugar, eggs, and vanilla to the chocolate. Whisk until combined.

Stir in the flour mixture until just combined. Pretend that this picture is of flour, not buttermilk.

chocolate flan cake recipePour the caramel sauce into the bottom of the pan.

chocolate flan cake recipeSpread the batter over the caramel layer.

chocolate flan cake recipeBlend sweetened condensed milk, milk, cream cheese, eggs, yolks, and vanilla for 1 minute.

chocolate flan cake recipePour flan over cake batter. Place the cake pan in a roasting pan.

chocolate flan cake recipePour boiling water halfway up the sides of the cake pan.

chocolate flan cake recipeBake for 75 to 90 minutes, a toothpick will come out clean, or you can take an internal temp, it should register 180 degrees.

chocolate flan cake recipeTransfer the cake to a wire rack. Let come to room temperature, transfer to fridge and chill for at least 8 hours. To unmold, dip the bottom of the cake pan in hot water for one minute. Place cake plate over cake pan and flip over. The cake will release and the caramel will drip down the sides.

chocolate flan cake recipeThis post is sponsored by Gold Medal Flour, but all opinions are mine.

chocolate flan cake recipe

Chocolate Flan Cake

Yield: serves 8 to 10

Chocolate Flan Cake or Magic Cake - This is called Magic Cake because this cake truly is magical. You pour the flan mixture in top of the cake batter but when you turn it out, the flan is on the top.

Ingredients

Cake:

  • 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

Flan:

  • 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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 54 Comments

  1. Sivan

    I’ve made this recipe on two different occasions, and it’s absolutely delicious! Referring to it as a “showstopper” is right on point.

  2. Sindy

    Hello, great recipe. I will be trying it in a few days.
    For the Carmel sauce do you think it would be okay if I made the sauce from scratch? You know with just caramelizing the sugar?

    1. bakedbree

      I don’t see why not, give it a try.

  3. Anna

    I made this yesterday it was absolutely perfect!!! So moist & delicious! Didn’t buy the caramel sauce, made it from scratch (Martha Stewart’s recipe) & it also worked pretty well!
    Thanks for sharing XO

    1. bakedbree

      I am so glad that you liked it Anna!

  4. Erin

    I had someone ask me to make a chocolate and flan cake and found your recipe because you didn’t suggest a box cake mix. I was incredibly skeptical about this idea in general, not just your recipe. I made your sea salt caramel sauce as well. As with everyone else that has mad a comment, I was in awe of the transformation! My guests were saying it was the best flan they ever had. I served it with more caramel sauce and mascerated strawberries. It was amazing! I let the cake sit in the pan, out of the water bath for two hours at room temp, and then for only 5 hours in the fridge, and it turned out of the pan perfectly!

    I assume it will hold up out of the pan in the fridge just fine. Or do you think it should stay molded in the pan even after completely cooled until ready to serve?

  5. Oshuna

    I just made this chocolate flan cake last night for a work potluck today! Turned out perfectly! However, I think I need a bigger blender, it wouldn’t all fit in mine so had to pour some out in to a bowl, blend the rest and then whisk it together! The bus driver and the other people on the bus were all complimenting me on the cake!
    Thanks-

  6. Betsey Thurman

    Just wanted to know when u unfold the cake. 24 hours later or immediately after it is baked and cooled. Thanks

    1. bakedbree

      After baked, cooled, and chilled.

  7. Alexandra

    I made this recipe for Christmas Eve and it was a huge hit! Very easy but it looks really impressive. I used a 10-cup bundt pan and it worked just fine, though the flan mixture was far too much for my large blender. Tasted delicious though and slipped out of the pan perfectly!

    1. bakedbree

      I am so glad! Isn’t it pretty?

  8. Julia

    Hi Bree I’m kinda late for this review I’ve been doing this recipe for well over 5 years now. It is my go to if I want to overly impress a crowd. It never fails to do so. It is as easy to make as it is tasty and beautiful. Nice to have found a recipe for flacocho that doesn’t involve a cake from a box. Thank you for all the awws and ohhs I’ve received doing this cake.

    1. Bree Hester

      Isn’t it magic? I am so glad that you love it so much!

  9. Trang T.

    “But when it bakes, the cake ends up on the bottom and the flan rises to the top.”
    I think you mean “But when it bakes, the flan ends up on the bottom and the cake rises to the top.”

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