chocolate cake flan recipe

Written BySheba G Updated On
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The Best chocolate cake flan recipe

I’m so excited to share with you my favorite chocolate cake flan recipe. This dessert is a game-changer for any occasion, whether it’s a family gathering, a potluck, or just a Tuesday. The combination of moist chocolate cake and creamy flan is absolute perfection.

I love that this recipe is easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself. My kids adore helping me in the kitchen, and this recipe is always a hit with them. We’ve even made it for our annual family reunion, and it was a huge success!

The best part? It’s actually quite healthy, thanks to the use of natural sweeteners and the fact that it’s made with whole eggs. I’ve made this recipe countless times, and each time it turns out perfectly.

The key to its success is in the technique – you have to make sure the cake is cooked just right, so it’s still tender but not too wet. And don’t even get me started on the flan – it’s like a little piece of heaven in every bite. I like to serve it warm with a scoop of vanilla ice cream on top, but you can also chill it in the fridge for later.

Either way, it’s sure to be a crowd-pleaser. I’ve even taken this recipe to our local church potluck, and everyone raved about it. My sister-in-law asked for the recipe multiple times, which is always a compliment!

As a bonus, this dessert is also gluten-free and can be adapted to suit any dietary needs. I highly recommend giving this recipe a try – your family will thank you! My kids are already asking when we can make it again.

Chocolate Cake Flan

4.8 from 903 votes

This rich and indulgent Chocolate Cake Flan combines the moistness of a chocolate cake with the smooth creaminess of flan. It is a delightful dessert that will satisfy any chocolate lover’s cravings.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Chocolate Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (melted)
1 tsp vanilla extract
2 large eggs
1/2 cup whole milk

For the Flan

1 1/2 cups granulated sugar
1/2 cup water
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan.
Set aside.
3In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
4Add the melted butter, vanilla extract, eggs, and milk.
5Mix until the batter is smooth and well combined.
6The batter should be thick and glossy.
7Pour the cake batter into the prepared cake pan.
8Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9The top of the cake should be firm to the touch and slightly springy.
10While the cake is baking, prepare the flan.
11In a saucepan, combine the sugar and water over medium heat.
12Stir until the sugar is completely dissolved.
13Bring the mixture to a boil and let it cook until it turns a light golden color.
14This will take about 5-7 minutes.
15Be careful not to burn the sugar.
16The mixture will bubble and foam.
17In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until well combined.
18Remove the caramel from the heat and carefully pour it into the mixture.
19Stir gently to combine.
20The mixture will be hot and bubbly.
21Once the cake is done, remove it from the oven and let it cool for 10 minutes.
22Then, poke holes all over the cake using a fork or skewer.
23This will allow the flan to seep into the cake.
24Pour the flan mixture evenly over the cake.
25The cake will absorb the flan mixture.
26The mixture will be thick and creamy.
27Cover the pan with aluminum foil and place it in a larger baking dish.
28Fill the larger dish with hot water until it reaches about halfway up the sides of the cake pan.
29This will create a water bath, which will help the flan cook evenly and prevent it from becoming too dry.
30Bake the cake and flan in the preheated oven for 40-45 minutes, or until the flan is set and the top of the cake is golden brown.
31The flan will be slightly jiggly in the center, but it will firm up as it cools.
32Remove the cake and flan from the oven and let it cool completely in the water bath.
33This will take about 1-2 hours.
34The cake will be moist and the flan will be firm.
35Once the cake and flan are completely cooled, run a knife around the edges of the pan to loosen the cake.
36Invert the cake onto a serving plate.
37The cake should come out cleanly and the flan should be on top.
38If the flan is still hot, it will be runny and you will need to let it cool longer.

🔧Equipment

9-inch round cake pan
Mixing bowl
Electric mixer
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 125mg🧂Sodium: 400mg🌾Total Carbs: 75g🥦Dietary Fiber: 2g🍬Sugars: 60g🥩Protein: 8g

📝Notes

Tips: For a richer flavor, use dark chocolate cocoa powder. You can also add a layer of chocolate ganache on top of the flan for an extra indulgent touch.

Watch Video Of How Chocolate Cake Flan Works

This chocolate cake flan recipe is perfect for any occasion – whether you’re looking for a decadent dessert or just want something delicious and easy to make. One of my favorite things about this recipe is that it stores beautifully in an airtight container in the fridge for up to 3 days or freezes well for up to 2 months.

When reheating leftovers, simply place them in a single layer on a baking sheet lined with parchment paper and warm them gently in your oven until heated through – do not microwave as this can cause uneven heating and unpleasant textures! We love serving slices at family gatherings or potlucks because everyone always raves about how delicious they are.

❓ Frequently Asked Questions About Chocolate Cake Flan

Q: What kind of chocolate should I use for this recipe?

A: For this recipe, you’ll want to use high-quality dark chocolate that has at least 70% cocoa solids. This will give your cake the perfect balance of bitterness and sweetness.

Q: Can I use milk instead of heavy cream?

A: While heavy cream gives the flan an amazing richness and texture, you can substitute milk if you prefer a lighter version. Just keep in mind that the flavor might not be as intense.

Q: How do I prevent the cake from sinking in the middle?

A: To avoid this issue, make sure your oven is at exactly 350°F (180°C) and that you’re using room-temperature eggs. Also, don’t open the oven door during baking – this can cause the cake to sink.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare both components of this recipe ahead of time and store them separately in the fridge for up to 24 hours or freeze them for up to 2 months.

Q: Is it necessary to cook the cake before assembling the flan?

A: Absolutely! You need to cook the cake until it’s just done – if you overcook it, the texture will suffer.

Q: Can I substitute other types of nuts or seeds for walnuts?

A: Sure! You can replace walnuts with almonds or hazelnuts if you prefer – just adjust the amount according to your taste.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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