Decadent Chocolate Flan Cake Recipe – A Perfect Dessert Delight
Indulge in the ultimate dessert experience with our Decadent Chocolate Flan Cake! Imagine a luscious layer of rich chocolate cake topped with creamy, smooth flan and finished with a glossy caramel topping. This exquisite dessert is a showstopper at any gathering, sure to impress your guests with its delightful combination of flavors and textures.
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The Best Chocolate Flan Cake Recipes
If you’re a fan of both chocolate cake and flan, this Chocolate Flan Cake recipe is the best of both worlds. It’s a magical dessert that combines the deep, intense flavor of devil’s food cake with the creamy, custardy goodness of flan, all draped in a luscious caramel sauce. This recipe, submitted by Eagle Brand, ensures a perfect outcome every time.
Notes on Ingredients
Creating this masterpiece requires a few key ingredients:
- Crisco® Original No-Stick Cooking Spray: Ensures your cake comes out of the pan smoothly.
- SMUCKER’S® Caramel Flavored Topping: Adds a sweet and rich caramel layer.
- Devil’s Food Cake Mix: The base of our rich chocolate layer.
- Water, Eggs, and Crisco® Pure Vegetable Oil: Essential for preparing the cake mix.
- EAGLE BRAND® Sweetened Condensed Milk and PET® Evaporated Milk: These milks create the creamy flan layer.
- Cream Cheese: Adds richness and creaminess to the flan.
- Vanilla Extract: Enhances the flavor of both the cake and flan.
How to Make Chocolate Flan Cake
- Preparation: Preheat your oven to 350°F (175°C). Generously coat a 12-cup fluted tube pan with nonstick spray. Pour the caramel topping into the prepared pan.
- Cake Batter: Beat the devil’s food cake mix, water, 3 eggs, and vegetable oil together until well combined. Pour this mixture evenly over the caramel topping.
- Flan Mixture: In a blender, combine the condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla extract. Process until smooth and pour slowly over the cake batter.
- Baking: Cover the pan tightly with foil coated with nonstick spray. Place the pan in a large roasting pan and add hot water to a depth of 2 inches. Bake for about 2 hours, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cooling and Inverting: Let the cake cool on a rack for 15 minutes. Carefully remove the foil and invert the cake onto a serving plate. Allow it to cool for an hour at room temperature, then chill in the refrigerator for at least 4 hours before serving.
How to Serve Chocolate Flan Cake
Serve this Chocolate Flan Cake chilled for the best texture and flavor. Cut into slices and watch as your guests marvel at the distinct layers of rich chocolate cake, creamy flan, and glossy caramel topping. This cake pairs wonderfully with a cup of hot coffee or a scoop of vanilla ice cream.
How to Store Chocolate Flan Cake
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. This cake tastes even better the next day as the flavors meld together.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 321.09 kcal | 16% |
| Total Fat | 16.09 g | 23% |
| Carbs | 37.54 g | 14% |
| Sugars | 26.75 g | 30% |
| Protein | 7.19 g | 14% |
| Sodium | 307.71 mg | 15% |
| Fiber | 0.62 g | 2% |
| Saturated Fat | 5.76 g | 29% |
| Trans Fat | 0.08 g | – |
| Monounsaturated Fat | 5.7 g | – |
| Polyunsaturated Fat | 3.86 g | – |
| Cholesterol | 91.67 mg | 31% |
| Calcium | 157.64 mg | 20% |
| Magnesium | 13.6 mg | 4% |
| Potassium | 256.95 mg | 7% |
| Iron | 1.32 mg | 9% |
| Zinc | 0.64 mg | 6% |
| Phosphorus | 142.53 mg | 20% |
| Vitamin A | 94.16 mcg | 12% |
| Vitamin C | 0.97 mg | 1% |
| Thiamin B1 | 0.04 mg | 3% |
| Riboflavin B2 | 0.26 mg | 18% |
| Niacin B3 | 0.1 mg | 1% |
| Vitamin B6 | 0.06 mg | 4% |
| Folic Acid B9 | 13.8 mcg | 7% |
| Vitamin B12 | 0.33 mcg | 13% |
| Vitamin D | 0.43 mcg | 2% |
| Vitamin E | 1.02 mg | 9% |
| Vitamin K | 7.63 mcg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Chocolate Flan Cake
Can I make this cake in advance?
Absolutely! In fact, this cake is best made a day ahead to allow the flavors to develop fully.
Can I use homemade caramel instead of store-bought?
Yes, homemade caramel can be used for a richer flavor, just ensure it has the right consistency.
Can I substitute the devil’s food cake mix with another flavor?
While devil’s food cake complements the flan perfectly, you can experiment with other cake flavors if desired.
The Best Chocolate Flan Cake Recipes
Ingredients
- Crisco® Original No-Stick Cooking Spray
- ½ cup SMUCKER’S® Caramel Flavored Topping
- 1 15.25 ounce package devil’s food cake mix
- 1 cup water
- 3 large eggs
- ½ cup Crisco® Pure Vegetable Oil
Flan:
- 1 14 ounce can EAGLE BRAND® Sweetened Condensed Milk
- 1 12 ounce can PET® Evaporated Milk
- 4 large eggs at room temperature
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan.
- Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.
- Combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking, the cake will rise and the milk mixture will go to the bottom.
- Coat a piece of foil with nonstick spray. Cover the pan tightly with foil, coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.
- Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it, about 2 hours.
- Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.
- Recipe Tip
- Be careful when inverting hot cake onto the serving plate. Place the plate upside down on top of the pan, place another cooling rack on top, then invert.
Enjoy baking and indulging in this delightful Chocolate Flan Cake, a dessert that’s sure to become a favorite in your recipe collection!
