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Chocolate Flan Cake with Caramel Recipe

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3.9 from 22 reviews

This Flan Cake is a delightful dessert combining a silky caramel flan atop a moist chocolate cake. The caramel adds a rich sweetness that perfectly complements the deep, chocolatey flavor of the cake below. Layers are baked together to create a decadent treat that’s impressive yet easy to prepare, featuring a smooth flan custard and a tender cake base.

Ingredients

Caramel

  • 1 cup granulated sugar (200 grams, 7 oz)
  • 1/2 cup water, room temperature (113 grams, 4 oz)

Chocolate Cake

  • 1 1/2 cups all-purpose flour (191 grams, 6.75 oz)
  • 1/2 cup unsweetened cocoa powder (60 grams, 2.1 oz)
  • 3 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup unsalted butter, room temperature (170 grams, 6 oz)
  • 1 cup granulated sugar (200 grams, 7 oz)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (113 grams, 4 oz)

Flan

  • 4 eggs
  • 1/2 cup heavy cream (113 grams, 4 oz)
  • 1 condensed milk can (396 grams, 14 oz)
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour (15 grams, 0.5 oz)

Instructions

  1. Prepare the Caramel: Combine the granulated sugar and water in a saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color. Quickly pour the caramel into the bottom of a flan mold or cake pan, spreading evenly. Set aside to harden.
  2. Make the Chocolate Cake Batter: Sift together flour, cocoa powder, baking powder, and salt in a bowl. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Gradually add the dry ingredients alternating with milk, mixing until just combined.
  3. Pour Cake Over Caramel: Gently pour the prepared chocolate cake batter over the hardened caramel layer in the pan, smoothing the top evenly.
  4. Prepare the Flan Mixture: In a mixing bowl, whisk the eggs, heavy cream, condensed milk, vanilla extract, and flour until smooth and fully combined, ensuring no lumps remain.
  5. Add Flan Over Cake Batter: Carefully pour the flan mixture over the chocolate cake batter in the pan. The flan will slowly seep through the batter as it bakes, resulting in the signature layered effect.
  6. Bake the Flan Cake: Place the pan inside a larger baking dish. Add hot water to the outer dish to create a water bath, filling until it reaches halfway up the sides of the cake pan. Bake the flan cake in a preheated oven at 350°F (175°C) for approximately 50-60 minutes, or until the flan is set and a toothpick inserted into the cake comes out clean.
  7. Cool and Refrigerate: Remove the flan cake from the oven and water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to ensure proper setting.
  8. Unmold and Serve: Run a knife around the edges to loosen. Invert the cake onto a serving plate so the caramel is on top. Slice and serve chilled, enjoying the contrast between the creamy flan and moist chocolate cake.

Notes

  • Use a water bath (bain-marie) to ensure even baking and prevent the flan from curdling.
  • The caramel should be made with care to avoid burning and bitterness.
  • Make sure the flan mixture is smooth and well combined before pouring.
  • Chilling the cake overnight helps the layers set and enhances flavors.
  • Use room temperature ingredients for better mixing and texture.
  • To unmold easily, briefly dip the pan in warm water to loosen the caramel before inverting.

Find it online: https://recipethrive.com/chocolate-flan-cake-with-caramel-recipe/