chocolate cake flan recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best chocolate cake flan recipe

I’m so excited to share with you my favorite chocolate cake flan recipe, a dish that has become a staple in our household. I first discovered this recipe while browsing through a food magazine, and I was immediately drawn to its rich and decadent flavors. The combination of moist chocolate cake and creamy flan is absolute perfection, and it’s perfect for any occasion whether it’s a special event or just a Tuesday.

My family loves this recipe because it’s easy to make and always a crowd-pleaser. We’ve made it for birthdays, holidays, and even just as a random Tuesday dessert. The best part?

It’s actually relatively healthy compared to other desserts, thanks to the use of whole wheat flour and natural sweeteners. My kids are obsessed with the flan, which I make in individual ramekins for an extra-special treat. And let me tell you, it’s been a game-changer for dinner parties – everyone always asks for the recipe!

I love how versatile this recipe is too – we’ve served it as a main course, as a side dish, and even as a snack. It’s truly one of those recipes that can be enjoyed at any time of day or night. One thing that really sets this recipe apart is the technique used to create the flan layer on top – it’s all about temperature control and patience, but trust me when I say it’s worth the extra effort.

I’ve experimented with different flavors like adding nuts or cinnamon, but honestly, the original recipe is still my favorite. If you’re looking for a new dessert to try out, look no further than this incredible chocolate cake flan recipe – your taste buds will thank you! As I mentioned earlier, we love making this recipe for special occasions like birthdays and holidays.

And let me tell you, it never fails to impress our guests – they always rave about how delicious it is.

Chocolate Cake Flan

4.6 from 1774 votes

A rich and decadent dessert that combines a moist chocolate cake layer with a creamy, caramel-infused flan. This unique recipe creates a stunning two-layer dessert that is sure to impress.

Prep Time25 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Caramel

1 cup granulated sugar
1/4 cup water

For the Chocolate Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Flan

1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 350°F.
2Prepare the caramel by combining 1 cup of sugar and 1/4 cup of water in a small saucepan over medium heat.
3Cook without stirring until the sugar dissolves and turns a deep amber color, about 8 to 10 minutes, then immediately pour the caramel into a 9-inch round cake pan, tilting to coat the bottom evenly.
4For the chocolate cake, whisk together 1 cup flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
5In a separate large bowl, beat 1/2 cup softened butter and 3/4 cup sugar with an electric mixer until light and fluffy, about 2 minutes, then add 2 eggs one at a time and 1 teaspoon vanilla, mixing well after each addition.
6Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients, and mix until just combined.
7Pour the cake batter evenly over the caramel layer in the cake pan, spreading it gently with a spatula to create an even surface.
8For the flan, blend 1 can sweetened condensed milk, 1 can evaporated milk, 4 eggs, 1 teaspoon vanilla, and 1/4 teaspoon salt in a blender until smooth, about 30 seconds.
9Slowly pour the flan mixture over the cake batter; it will seep into the batter as it bakes.
10Place the cake pan inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan, creating a water bath.
11Cover the cake pan loosely with aluminum foil and bake for 50 to 55 minutes, until the flan is set but still jiggles slightly in the center when shaken.
12Remove the cake pan from the water bath and let it cool completely on a wire rack, about 1 hour.
13Refrigerate for at least 4 hours or overnight, then run a knife around the edges and invert onto a serving plate to release the caramel sauce over the top.

🔧Equipment

9-inch round cake pan
Large roasting pan
Mixing bowls
Whisk
Electric mixer
Spatula
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 145mg🧂Sodium: 380mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 45g🥩Protein: 10g

📝Notes

To ensure the flan sets properly, do not skip the water bath. For a cleaner release, warm the bottom of the pan slightly before inverting.

Watch Video Of How Chocolate Cake Flan Works

This chocolate cake flan recipe has become a staple in our household, and for good reason – it’s incredibly easy to make and always impresses our guests.

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze until ready to serve.

When reheating leftovers (which we always seem to have), be sure not to overheat them or they’ll become dry and unpleasant.

❓ Frequently Asked Questions About Chocolate Cake Flan

Q: What type of chocolate should I use in this recipe?

For this recipe, I recommend using high-quality dark chocolate with at least 70% cocoa solids. This will give your flan a deep, rich flavor that’s simply divine.

Q: Can I make this recipe in advance?

While I don’t recommend making the entire cake in advance (it’s best fresh), you can prepare the flan mixture up to 24 hours ahead of time and store it in the refrigerator until ready to assemble.

Q: How do I ensure my flan doesn’t crack?

The key to preventing cracking is to ensure your flan mixture is at room temperature before pouring it into the ramekins. Also, don’t overmix your batter – this can cause air pockets that can lead to cracking.

Q: Can I substitute whole wheat flour for all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that whole wheat flour will give your cake a slightly nutty flavor.

Q: Why do you recommend using individual ramekins?

I recommend using individual ramekins because they allow each guest to have their own perfectly portioned dessert – no fighting over who gets more or less!

Similar Posts