Caramel Custard/ Flan and Chocolate cake in one piece? That’s exactly what got me so attracted to this Chocolate Flan Cake recipe when Maria from MariasMenu posted this recipe on her beautiful blog. The cake looked so tempting, that I decided I wanted to bake it asap. Alas, I never had a bundt pan to start with.
So all readers, before you continue, make a point to invest in a good bundt pan. Not only are these a good investment, it just make your cakes look so pretty and nice. and these come in good quality heavy pans, that stay with you throughout your cooking life…They are slightly bigger than our cake pans, and come in swirl designs, that makes the cakes look impressive.
Now back to the post….the pic says it all…The Chocolate Flan Cake is so beautiful that you don’t need any frosting or topping to make it tempting…I used a 12 cup capacity bundt pan (exact measurements for the recipe) to make this awesome awesome cake….And my friend Sara and her kids were so impressed that they decided well in advance that this cake has to be baked for her kids race car themed birthday party.
Although slightly time consuming to prepare and arrange the ingredients, once everything is ready, everything goes fairly quick. There are 2 parts to the recipe one for the caramel custard or the flan, and second the chocolate cake. Both the batters are prepared separately and then poured in the pan together, one by one, and baked to perfection. The excitement when you invert the pan and see the flan resting on the chocolate cake, its ecstatic.
It is better that you bake it a day ahead if it’s for a special occasion, as it requires some time to cool in the pan….the final result…your guests and family and kids will be so impressed with the design and the layer of cake and flan, that they will literally fight for the very last piece. I guarantee that. Served this with some melted gooey caramel sauce/ dulce de leche……Ahhhhh…Heaven in a small plate…..
If the above description was not enough, wait till you see the pics….
- Items needed
- 12 cup capacity bundt pan
- Roaster pan (for water bath)
- For the Flan:
- Evaporated milk - 1.5 cups
- Condensed milk - 1 can
- Cream cheese - 8 tbsp
- Eggs - 3
- Vanilla Extract - 1 tbsp
- Nutmeg (powdered) - 1/2 tsp
- Dulce de Leche - 2 tsp plus extra for garnish
- For the cake
- Unsalted butter - 10 tbsp
- Sugar - 1 cup
- Egg - 1
- All purpose flour - 1 3/4 cups (sifted)
- Baking powder - 3/4 tsp
- Baking Soda - 3/4 tsp
- Cocoa Powder - 1/3 cup
- Buttermilk - 1 1/4 cups
Preheat oven to 180 C/ 350 F. Arrange your oven rack accordingly to fit the bundt pan.
Keep a roaster pan ready, as this will be used as a water bath while baking.
In a bowl, beat the egg, and keep it aside. Sift the flour and along with baking soda, baking powder and Cocoa.
In a mixer bowl, cream together butter and sugar using a mixer/ hand blender, until light and fluffy. add the egg and then add the dry ingredients and the buttermilk aleternatively into the mixture.. Repeat until well incorporated.
In a mixer, blend together all the ingredients, untill mixed well....
Grease the bundt pan well Ensure all the nooks and corners are greased evenly, else removing the cake will be difficult post baking. Pour a lil dulce de leche (caramel Sauce) at the bottom (around 1/4 cup). Now slowly add the cake batter evenly. Pour the flan mixture over the cake batter. You will see that the batter floats on top slowly. Dont be worried. Just cover the mouth of the bundt pan with aluminium foil.
To the roaster pan, add hot water. around an inch...carefully place the bundt pan on the roaster pan, and slide it to the oven rack.
Bake for an hour...do a skewer test. If the cake is not firm to the touch, leave it for another 10 to 15 minutes and test it again.When the cake is done. remove it from the roaster pan, and leave it to cool in the bundt pan. Once it hits room temperature, refrigerate for atleast 4 hours or overnight.
Place the cold bundt oan into a roaster that has hot water filled....Leave the pan there for a minute or two.Check to see if the cake has loosened in the sides.... Invert the cake onto a plate/ cake stand. You might have to shake the pan a biit for the cake to flip over, but patiently....Voila.....serve it cold or hot,, and drizzle some caramel sauce..