EASY! Chocolate Flan Cake (Magic ChocoFlan)
Chocolate Flan Cake (ChocoFlan); two-in-one dessert with a moist chocolate cake and a creamy flan topped with caramel sauce.
Servings: 4 to 8 slices
Ingredients
For the Caramel Sauce
- 100 g sugar
- 50 ml water
For the Flan
- 4 eggs at room temperature
- 1 teaspoon plain flour optional
- 150 g condensed milk
- 150 ml whole milk at room temperature
- 1/2 teaspoon vanilla extract/essence
For the Chocolate Cake
- 130 g plain flour
- 30 g cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs at room temperature
- 100 g sugar
- 130 g milk at room temperature
- 80 g vegetable oil
Instructions
Preparation
- Preheat oven to 170° C. Grease the pan generously with softened butter and then sprinkle with sugar, tilting to coat the pan in an even layer; tap out excess.
Make the Caramel Sauce
- In a saucepan/frying pan, spread the sugar out in an even layer and heat over medium-high heat. Do not stir. When the sugar gets hot enough, it will start to melt into a golden color liquid.
- Carefully and slowly pour the water into the pan with the caramelized sugar.
- The caramel hardens up when you add the water. So, keep stirring with a spoon until all the sugar has re-melted into syrup. When the syrup is smooth remove it from the heat and let it cool slightly.
- Pour the caramel sauce into the prepared pan. Keep the pan in the fridge while you make the cake and flan batters. The caramel will cool and harden so that it no longer moves around.
Prepare the Flan Mixture
- In a large bowl, whisk the eggs for about 30 seconds.
- Add the flour, condensed milk, milk, and vanilla essence. Whisk until well combined.
- To achieve an extra smooth batter, strain the flan mixture through a fine mesh strainer.
- The flan mixture is ready. set aside until you make the cake batter.
Prepare the Cake Batter
- Sift the flour, cocoa powder, baking powder, baking soda, and salt (3 times).
- In a large bowl, whisk together eggs, sugar, milk and oil until well combined.
- Add the flour mixture and whisk until incorporated.
Pour the Prepared Batters into the Prepared Pan
- First, pour the chocolate cake batter on top of the caramel topping.
- Next, slowly pour the flan mixture over the cake batter.
Bake the ChocoFlan
- Cover the baking pan with aluminum foil and place it inside a larger pan for making a hot water bath.
- Pour in boiling water until it reaches halfway up the sides of the baking pan.
- Bake for about 30 minutes and then remove the aluminum foil. Continue baking for another 5 to 10 minutes with the aluminum foil off.
- Insert a toothpick in the cake to check whether the cake is ready. If it comes out clean it’s done baking. If not, keep baking and checking every 5 minutes—until the toothpick comes out clean.
- Remove the cake from the oven and let it cool in the pan for about an hour on a wire rack. Carefully transfer the pan to the fridge and let it chill for at least 4 hours or preferably overnight.
Unmold your ChocoFlan to See the magic
- When ready to serve, remove the ChocoFlan from the fridge. Loosen the cake by placing the pan in a large pan of hot water for a few minutes. (Use the same large pan you used for the water bath).
- Place your serving plate on top of the pan and flip your ChocoFlan onto the plate.
Serve & Enjoy!
- Slice the ChocoFlan into pieces as you like. Spoon any caramel from the plate over the top of the cake. Serve & Enjoy!