Description
A rich and creamy chocolate flan cake topped with a smooth caramel layer, perfect for dessert lovers.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Instructions
- Prepare the Caramel: In a saucepan over medium heat, combine 1 cup sugar and 1/4 cup water. Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color. Pour the caramel into a bundt pan, swirling to coat the bottom evenly. Set aside to cool.
- Make the Flan: In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth. Pour this mixture over the set caramel in the bundt pan.
- Prepare the Chocolate Cake Batter: Preheat oven to 350°F (175°C). In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla. Gradually add to the dry ingredients. Stir in hot water until the batter is smooth. Gently pour the chocolate batter over the flan mixture in the bundt pan.
- Bake the Cake: Place the bundt pan in a larger baking dish and fill the dish with hot water halfway up the side of the bundt pan (water bath). Bake for about 1 hour, or until a toothpick inserted into the cake layer comes out clean. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Serve: To unmold, run a knife around the edges of the bundt pan. Place a serving platter on top, flip the cake and gently tap to release. Slice and serve.
Notes
- Ensure caramel doesn’t burn; watch it closely as it changes color.
- Pour batter layers gently to ensure they separate during baking.
- Water bath prevents cracking and ensures even baking of the flan layer.
- Chill thoroughly for best results when unmolding.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg