Description
A stunning layered dessert combining rich chocolate cake, creamy flan, and golden caramel. During baking, the layers magically flip, creating an impressive and delicious treat perfect for parties or holidays.
Ingredients
1/2 cup granulated sugar (for caramel)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 oz cream cheese, softened
3 large eggs
1 tablespoon vanilla extract
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, room temperature
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
Hot water (for water bath)
Non-stick spray
Instructions
- Preheat oven to 350°F (175°C) and coat a 12-cup Bundt pan with non-stick spray.
- In a saucepan over medium heat, melt 1/2 cup sugar until golden brown. Immediately pour into the Bundt pan, swirling to coat the bottom.
- In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract. Blend until smooth and set aside.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, sugar, vegetable oil, egg, and vanilla extract until combined.
- Stir dry ingredients into the wet mixture until just blended.
- Pour the chocolate cake batter over the caramel in the Bundt pan.
- Slowly pour the flan mixture over the cake batter. Do not stir.
- Place Bundt pan in a larger roasting pan and fill with about 1 inch of hot water to create a water bath.
- Bake for 55–65 minutes, or until a toothpick inserted in the cake comes out clean.
- Remove from water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- To serve, carefully invert the chilled cake onto a rimmed serving plate.
Notes
You can substitute the chocolate cake with vanilla, coffee, or red velvet for variety.
For a tropical twist, use coconut milk instead of evaporated milk.
Add cinnamon or chili powder to the cake batter for a Mexican hot chocolate flavor.
Best made a day ahead and served cold.
Do not freeze, as the texture of the flan may change.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
