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.

Yield: serves 8 to 10

Chocolate Flan Cake

Chocolate Flan Cake
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: 0 Total Fat: 0g

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51 Comments

    • thank you Katrina! It is truly magical when you flip it out and the bottom is on the top!

      Reply
    • Isn’t it? I was convinced that it would not work and that it would never come out of the pan, but it did!

      Reply
    • Really? It was fun to make, and I think that my family was impressed with me.

      Reply
  • Oh, this reminds me of a Portuguese dessert that Lenny’s cousins mother in-law makes. Part cake part flan. They would never use chocolate, but I would. I love this recipe already – cannot wait to make it!!!

    Reply
    • Really? I wonder what it is called? This is fun to make, you say a Hail Mary before flipping it out!

      Reply
  • Hey! Love love love the idea of this cake but was wondering does the top (or base rather) have to be made with chocolate cake? Or can I change flavours? Thank you!

    Reply
    • I think so. This recipe uses a lot of science, so I would not change it. I have only ever seen it made in a bundt pan.

      Reply
  • When should you flip the cake out of the mold? Right before serving or can it be removed several hours before serving? I would like to make it for a party so wanted to know the timing and specifics for presentation.

    Reply
    • I wouldn’t let it sit in the pan for too long, or it might not come out easily.

      Reply
      • I m expecting company on Sunday. Can I make this cake 3 days in advance and then flip it before serving?

        Reply
  • I love this recipe. I’ve made it twice now and both times my guests loved it! I love that you can make it the night before which frees you up to focus on the food on the day of. I love your recipes and your blog. It’s definitely one of the first place I start looking when I need inspiration for gatherings. Thanks Bree!

    Reply
  • Do you have a version of the flan cake that is not chocolate. My daughter cannot eat chocolate but I would love to try this!

    Reply
    • I have not make it that way, but I bet a Google search will lead you in the right direction.

      Reply
  • How is it that you put the chocolate in between the flan and the caramel but when you take it out and flip it, it is the caramel and the flan on top and not the chocolate?

    Reply
  • Dear Bree,
    i was surfing on web, looking for some cake recipes, and i found your nice blog!
    I’m from Italy, and i’m not very used into cups/tablespoons/teaspoons quantity… so, don’t you have the same recipe with grams quantity?
    Thank you very much!

    Reply
    • I do not convert my recipes, but it is easy to do using an online converter. It is how I do it when I am using a recipe in grams.

      Reply
  • Oh my, oh my, I HAVE TO MAKE THIS. Every year I make individual flan for Thanksgiving. But this cake look magical! Thank you so much for sharing.

    Reply
  • A little old lady named Rosalinda used to make this recipe for my family when I was in high school – we never figured out what it was called (she didn’t speak any English) and we never got her recipe. Thanks for sharing this! I’m trying it tonight!

    Reply
  • just to clarify. when you’re cooling down the cake for 10 hours (2 hrs to room temp on the wire rack and 8 hrs in the fridge) it’s still in the cake pan correct? you don’t unmold it till 10 hours after baking and then i assume serve immediately?

    Reply
  • This is so intriguing! It looks really yummy. I probably won’t make it myself, because my husband doesn’t like flan – or even cake all that much – but it sure does look great!

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

    Reply
  • 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?

    Reply
  • 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

    Reply
  • 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?

    Reply
  • 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-

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

    Reply
  • 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!

    Reply

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