Magic Flan Cake (Chocoflan)
User Reviews
4.6
Magic Flan Cake (Chocoflan)
Description
Magic Flan Cake merges a cocoa-flavored chocolate cake with a creamy, smooth flan layer enriched by cream cheese and vanilla. The chocolate portion includes all-purpose flour, cocoa powder, cinnamon, baking soda, salt, bittersweet chocolate, butter, buttermilk, sugar, eggs, and vanilla, delivering a deep chocolate flavor with warm cinnamon notes.
The flan layer incorporates condensed milk, whole milk, cream cheese, multiple eggs, and vanilla, blended into a custard. The cake batter is poured over a caramel-coated pan, and the flan is poured atop the cake batter before baking in a water bath. This gentle baking method ensures even cooking without cracking, giving the flan its silky texture.
The finished cake has a soft chocolate base with a creamy flan topping and a layer of caramel at the bottom that becomes the top when inverted. It is served chilled, ideal as a dessert or for special occasions requiring a distinctive presentation. The ingredients’ balance delivers richness without overpowering sweetness.
Baking time is about 1 hour and 40 minutes, and doneness is checked by a toothpick test. The cream cheese adds smoothness to the flan that is not typical in traditional recipes. The cake can be stored airtight in the refrigerator for up to five days and also freezes well for up to a month.
Ingredients
Chocolate Cake
- ½ cup caramel sauce
- ⅔ cup all-purpose flour
- ⅓ cup cocoa powder
- 2 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounce bittersweet chocolate chopped
- 6 tablespoon butter unsalted
- ½ cup buttermilk
- ½ cup sugar granulated
- 2 egg room temperature
- 1 teaspoon vanilla extract
Flan
- 28 ounce condensed milk sweetened
- 2½ cups milk room temperature, whole
- 6 ounce cream cheese room temperature
- 6 large egg room temperature
- 4 large egg room temperature, yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F.Prep the pan: Spray an angel food cake pan or a 12 cup bundt pan (without a removable bottom) with cooking spray generously. Pour the caramel sauce evenly over the bottom of the pan.
- Combine the dry ingredients: In a medium bowl combine the flour, cocoa, cinnamon, baking soda, salt and mix; set aside. In a microwave safe bowl and the chocolate and butter and microwave in 30 seconds intervals until chocolate is melted and it's smooth. Mine took about 1 minute and 30 seconds.
- Combine the wet ingredients: Add buttermilk, sugar, eggs and vanilla to the melted chocolate and whisk until it's smooth. Pour chocolate mixture to the dry ingredients and whisk until it well incorporated and smooth. Pour the chocolate batter evenly over the caramel in the cake pan.
- Prepare the flan: To make the flan simply add all the flan ingredients to a blender and process on low until smooth. Be careful, there's a lot of batter here, so you want to make sure you do this on low otherwise it might explode all over. Pour the flan batter over the chocolate in the pan.
- Bake the cake: Place the cake pan in a large roasting pan and place it in the oven. Add enough hot water to the roasting pan to reach halfway up the sides of the pan. Careful so you don't burn yourself. Bake the cake for about 1 hour and 30 minutes, mine took about 1 hour and 40 minutes, or until you insert a toothpick in the cake and it comes out clean.
- Finish the cake: Cool the cake in the pan for about 15 minutes then carefully invert onto a cake platter. Cool completely at room temperature then chill for at least 4 hours before slicing and serving.
Notes
- Prepare a water bath with enough water halfway up the sides of the cake pan to ensure even baking.
- Bake for about 1 hour and 40 minutes; use a toothpick test to confirm doneness as oven times vary.
- Cream cheese in the flan layer enhances creaminess, differing from traditional recipes.
- Store the finished cake in an airtight container in the fridge for up to five days.
- Freeze the cake for up to one month; thaw first in the refrigerator, then bring to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 460kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 309mg | 13% |
| Potassium | 447mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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