Best Chocolate Flan Cake Recipes

CHOCOLATE FLAN CAKE

Steps:

• Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
• Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
• Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
• Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
• Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

CHOCOLATE CARAMEL FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.
• Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.
• Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
• Pour cake batter over cajeta in the pan.
• Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Pour milk mixture slowly over cake batter.
• Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.

CHOCOLATE FLAN CAKE

Steps:

• Heat oven to 350ºF.
• Spray a large 12-cup Bundt pan with nonstick coating.
• Soften the cajeta in the jar in the microwave and pour into the prepared pan.
• Prepare cake mix according to package directions.
• Pour the cake batter into the cake pan over the cajeta.
• To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
• Mix well.
• Pour the flan mixture very slowly over the cake batter.
• Spray aluminum foil with non-stick spray (like Pam);.
• cover the pan TIGHTLY with aluminum foil.
• (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
• Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
• Bake cake for 2 hours (test); do not uncover during this time.
• After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
• Invert cake onto a large plate with rim.
• The cajeta will drip down the sides of the cake.
• Cool completely then refrigerate. Refrigerate leftovers.
• Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

CHOCOFLAN (MEXICAN CHOCOLATE FLAN CAKE) RECIPE - (4.4/5)

Steps:

• 1.Heat oven to 375 degrees F. 2.Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. 3.Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. 4.Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

CHOCOFLAN - CHOCOLATE FLAN CAKE

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.).
• For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
• Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. (It is very important that the water added be very hot, I use boiling water from a tea kettle).
• Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 2 hours. (Don't rush this step, or the cake will not set).
• Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
• Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
• Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
• Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

CHOCOLATE FLAN CAKE

Steps:

• 1. Make devil's food cake mix according to directions on box, substituting Coke for the water. Put aside.
• 2. Combine evaporated milk, sweetened condensed milk, eggs,and vanilla; mix with mixer or in a blender for 2-3 min. Set aside.
• 3. Spray Bundt pan with cooking spray. Pour 1/2 bottle of Cajeta into bottom of Bundt pan, then pour cake batter in on top of caramel. (You will pour the flan mixture down the side of the Bundt pan and chocolate cake mixture. Flan mixture will go down the side and below the chocolate cake.)
• 4. Get a pan that the Bundt pan will fit in. Fill pan with water, then set Bundt pan in water and place in oven. Cook at 400 degrees for about 1 hour. Start checking at 45 min. Use toothpick in the center of the cake to check if done. (Cake will also separate from sides of pan when done.)
• 5. You must cool this cake in the refrigerator at least 4-5 hours so that the flan sets up. (I make mine the day before serving and put it in the fridge overnight.) When cooled, put large plate or serving tray on top of Bundt pan and flip over. This cake is very messy because the caramel drips down when you turn it. Remove from refrigerator at least 2 hours prior to serving.

INSTANT POT CHOCOLATE FLAN CAKE RECIPE (CHOCOFLAN)

Steps:

• Prepare your 7 inch metal bundt pan (purchase here) by coating the entire interior of the bundt pan very well with butter, use your hands/fingers to get the butter into all the grooves of the pan. You want a very generous coating.
• Pour 3 Tablespoons of Caramel Sauce into the bottom of your bundt pan, if you caramel sauce is thick, microwave it for 5-10 seconds so it's pourable.
• Prepare the flan mixture by placing ½ Cup of Half and Half, 1 Can of Sweetened Condensed Milk, 1 Teaspoon of Vanilla Extract and 2 Tablespoons of Cream Cheese into your blender, blend on medium until it looks blended and there are no cream cheese pieces floating around - usually takes 30-60 seconds. Add 1 Large Egg + 1 Egg Yolk and blend on low just until the eggs are blended in and the mixture looks smooth and set aside.
• Add ½ Cup of All Purpose Flour, ¼ Cup of Cocoa Powder, ½ Teaspoon of Baking Powder and ½ Teaspoon of Baking Soda into a bowl and whisk well and set aside (*Optional - you can also sift this mixture if your cocoa powder seems lumpy)
• In a separate large bowl, add ¼ Cup of Melted Butter, ½ Cup of Sugar, 1 Large Egg, ⅓ Cup of Half and Half and ½ Teaspoon of White Vinegar - stir well with a whisk until the mixture looks smooth. Add the flour/cocoa mixture and stir until just combined.
• Pour the chocolate cake batter into the bundt pan and use a spoon to even it out. Slowly pour the flan mixture on top of the cake batter, don't worry if it looks like some of the cake batter got into the flan. Cover the top of the bundt pan well with a piece of foil.
• Place 1 Cup of Water into your Instant Pot and place your trivet in it. Carefully place the bundt pan on top of the trivet and seal the Instant Pot lid. Switch the knob to Sealing and set the Instant Pot for High Pressure / Manual for 22 Minutes. When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting to release the rest of the steam. When the pin drops, open the lid.
• Carefully remove the bundt pan from the Instant Pot, I just used the trivet handles and lifted it out with the trivet. Remove the foil and let it cool on the counter for about 45 minutes. Some people like to eat this warm, so you could serve this once the pan is cool enough to handle. The cake needs to be removed from the pan while it's still slightly warm. Place a large plate on top of the bundt pan, then holding the plate and pan securely together, flip it over and the flan cake should slide out easily onto the plate.
• If you prefer to eat the flan cake cold, refrigerate it for 2 hours. You can garnish the top of the cake with chopped pecans if you prefer and serve the slices with a large dollop of whipped cream. Enjoy!

MAGIC CHOCOLATE FLAN CAKE

Steps:

• FOR THE CAKE: 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. FOR THE FLAN: 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 on oven rack and pour warm water into roasting pan until it reaches halfway up side of 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: Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert completely flat cake platter, place platter over top of Bundt pan, and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Serve. Notes: It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel. If your blender doesn’t hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it.

CHOCOLATE FLAN CAKE

Steps:

• Preheat oven to 375 degrees and prepare 9" Bundt cake pan w/baking spray. Pour caramel milk in bottom of pan. Mix evaporated milk, condensed milk, vanilla and 5 of the eggs in a blender for 2 mins. Slowly and gently pour over the caramel milk to layer. Blend the dry cake mix, water, oil and the other 3 eggs at low speed until mixture is just moistened (about 30 seconds). Then beat at medium speed for 2 mins. Pour cake batter gently on top of the milk and eggs mixture creating another layer. Be sure to pour all around the pan and not just in one spot. Set the cake pan in a larger dish or jelly roll pan with at least 1" of water to provide a "water bath". Bake for 1 hr. or until toothpick comes out clean. Let cool in pan for 10 mins. before inverting quickly onto a large plate. Because of the layer of flan on this cake it is better served chilled.

FLAN CHOCOLATE CAKE

Steps:

• Method: Caramel sauce: 1-Heat the sugar over medium heat till it all dissolve and turn golden color,add the butter in small pieces stirring with a wooden spoon,add the cream in a steady stream so slowly while stirring.Pour the caramel in the pan and keep aside tiil cooled. 2-In a mixer,combine all the flan ingredients and keep aside. 3-Make the cake batter by following the instructions on the box. 4-Pour the cake batter over the caramel sauce in the pan.Using a large spoon,add the flan mixture so slowly on top.Don't be surprised,here is the trick steps,the flan and the cake batter will flip while baking leaving the caramel on the base. 5-Put the pan in a biiger tin and add boiling water to the tin till it comes 2cm of the pan base.Bake for 50-60minutes till a skwer inserted in the center comes out clean. 6-Take out of oven and flip in a glass dish.Serve warm or cold.Can be stored covered in the refrigerator for 3 days.