This delicious chocolate flan cake combines two irresistible desserts in one! A rich, moist chocolate cake forms the bottom layer, while a smooth, creamy caramel flan sits beautifully on top. Finished with a glossy caramel sauce, every slice is rich, silky, and full of flavor.
The best part? The layers magically switch places while baking in a water bath, creating a stunning dessert that looks impressive but is surprisingly easy to make at home.
Why You’ll Love This Chocolate Flan Cake
- Two desserts in one: moist chocolate cake and creamy flan.
- A beautiful caramel topping that makes every slice special.
- A soft, rich chocolate layer paired with silky custard.
- Perfect for birthdays, family gatherings, and weekend desserts.
- Can be prepared ahead of time and chilled until ready to serve.
Ingredients
For the Caramel
- 3/4 cup granulated sugar (150 g)
- 2 tablespoons water
For the Chocolate Cake
- 1 cup all-purpose flour (125 g)
- 1/3 cup unsweetened cocoa powder (30 g)
- 1/2 cup granulated sugar (100 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup milk (120 ml)
- 1/4 cup vegetable oil (60 ml)
- 1/2 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee (120 ml)
For the Flan
- 1 can sweetened condensed milk (14 oz / 397 g)
- 1 can evaporated milk (12 oz / 354 ml)
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the Caramel
Add the sugar and water to a small saucepan over medium heat. Let the sugar melt and turn an amber color, gently swirling the pan as needed.
Carefully pour the caramel into a 9-inch (23 cm) tube pan or suitable round cake pan. Quickly tilt the pan to coat the bottom. Set aside to harden.
Be careful: Hot caramel can cause serious burns. Avoid touching it directly.
Step 2: Prepare the Chocolate Cake Batter
Preheat the oven to 350°F (175°C).
In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and baking soda.
Add the egg, milk, vegetable oil, and vanilla. Mix until combined. Slowly stir in the hot water or coffee until the batter is smooth and relatively thin.
Step 3: Prepare the Flan Mixture
In a blender, combine the condensed milk, evaporated milk, eggs, and vanilla extract.
Blend briefly until smooth. Avoid blending for too long, as too much foam can create bubbles in the finished flan.
Step 4: Assemble the Cake
Pour the chocolate cake batter over the hardened caramel.
Slowly pour the flan mixture over the chocolate batter. The layers may appear mixed at first, but they will separate during baking.
Cover the pan tightly with aluminum foil.
Step 5: Bake in a Water Bath
Place the cake pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.
Bake for approximately 60–80 minutes, depending on the pan and oven. Begin checking around 60 minutes. The cake should be set, and the flan should have a gentle wobble in the center rather than look liquid.
If using a food thermometer, the custard should reach approximately 170–175°F (77–79°C).
Step 6: Cool and Refrigerate
Carefully remove the cake pan from the water bath and let it cool to room temperature.
Refrigerate for at least 6 hours, preferably overnight, so the flan sets completely.
Step 7: Unmold and Serve
Run a thin knife around the outer edge of the cake. Briefly dip the bottom of the pan in warm water to loosen the caramel, taking care not to let water enter the dessert.
Place a serving plate over the pan and carefully invert it. Lift the pan slowly, allowing the caramel sauce to flow over the top.
Slice and serve chilled.
Tips for the Best Chocolate Flan Cake
- Use a water bath: It helps the custard cook gently and evenly.
- Cover the pan: Aluminum foil helps prevent the surface from becoming too dark.
- Avoid overbaking: The flan should be set but still have a slight wobble.
- Chill thoroughly: Refrigeration is essential for clean slices and a firm texture.
- Unmold carefully: Warm the bottom of the pan briefly if the caramel sticks.
- Use the right pan: Choose a pan with enough room for both mixtures, and ensure it can be covered securely.
Frequently Asked Questions
Why do the chocolate cake and flan switch places?
As the dessert bakes, the different densities and textures of the mixtures allow the layers to separate and settle into their characteristic positions.
Can I make this dessert the day before?
Yes! In fact, making it the day before is ideal because the flan needs plenty of time to chill and set.
How do I know when it is done?
The chocolate cake should be set, and the flan should jiggle gently in the center. It should not look watery or liquid.
How should I store leftovers?
Cover and refrigerate the cake for up to 3–4 days. Because it contains custard, do not leave it at room temperature for more than 2 hours.
Can I use a regular round cake pan?
Yes, provided it is deep enough and suitable for a water bath. A tube pan can make unmolding easier, but the pan should not have a removable bottom that could allow water to seep inside.
Chocolate Flan Cake
A creamy caramel flan layered over rich chocolate cake for a beautiful, crowd-pleasing dessert.
Prep Time
25 min
Bake Time
60–80 min
Servings
10–12
Total time: About 7–9 hours, including chilling
Ingredients
Caramel
- 3/4 cup sugar (150 g)
- 2 tablespoons water
Chocolate cake
- 1 cup all-purpose flour (125 g)
- 1/3 cup cocoa powder (30 g)
- 1/2 cup sugar (100 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1/2 cup milk (120 ml)
- 1/4 cup vegetable oil (60 ml)
- 1/2 teaspoon vanilla extract
- 1/2 cup hot water or coffee (120 ml)
Flan
- 1 can sweetened condensed milk (397 g)
- 1 can evaporated milk (354 ml)
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Cook sugar and water until amber. Pour into a 9-inch cake pan and let harden.
- Heat oven to 350°F (175°C).
- Whisk the cake’s dry ingredients. Add egg, milk, oil, vanilla, and hot water or coffee; mix until smooth.
- Blend condensed milk, evaporated milk, eggs, and vanilla until smooth.
- Pour chocolate batter over caramel, then gently pour the flan mixture on top. Cover with foil.
- Set the pan in a larger roasting pan filled with hot water halfway up its sides.
- Bake for 60–80 minutes, until the cake is set and the flan has a gentle wobble.
- Cool, then refrigerate for at least 6 hours or overnight.
- Loosen the edges, briefly warm the bottom of the pan, invert onto a plate, and serve chilled.
Notes: Baking time varies by pan and oven. Chill thoroughly before unmolding for the cleanest layers.
Copy Recipe
