Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.

Can’t decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.



Magic Chocolate Flan Cake

Magic Chocolate Flan Cake

Can’t decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.

Ingredients

    Cake:
  • 1/2 cup caramel sauce or topping, microwaved briefly for easier distribution
  • 1/2 cup plus 2 tablespoons (3 1/2 ounces) all-purpose flour
  • 1/3 cup (1 ounce) cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces bittersweet chocolate, chopped
  • 6 tablespoons unsalted butter
  • 1/2 cup buttermilk
  • 1/2 cup (3 1/2 ounces) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
    Flan:
  • 2, 14-ounce cans sweetened condensed milk
  • 2 1/2 cups whole milk
  • 6 ounces cream cheese
  • 6 large eggs plus 4 large yolks
  • 1 teaspoon vanilla extract

Instructions

    Cake:
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup nonstick Bundt pan. Microwave caramel until easily pourable, about 30 seconds. Pour into pan to coat bottom. Combine flour, cocoa, baking soda and salt in bowl; set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk buttermilk, sugar, eggs, and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.
    Flan:
  1. Process all ingredients in blender until smooth, about 1 minute. Gently pour flan over cake batter in Bundt pan and place pan in large roasting pan. Place roasting pan in oven; pour warm water into roasting pan until it reaches half way up the side of the Bundt pan. Bake until toothpick inserted in cake comes out clean and flan registers 180 degrees, 75 to 90 minutes. Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Remove roasting pan from oven once water has cooled.)
    To Unmold:
  1. Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert completely flat cake platter, place platter over the top of Bundt pan, and gently turn platter and pan upside-down. Slowly remove pan, allowing caramel to drizzle over top of cake. Serve.
https://stlcooks.com/2014/03/magic-chocolate-flan-cake/

Recipe and Photo: at home & at sea / CC BY-ND

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