Ingredients
Scale
Ingredients
For the Caramel
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- ¾ cup granulated sugar
For the Chocolate Cake
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- 1 cup all-purpose flour
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- ½ cup unsweetened cocoa powder
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- 1 cup granulated sugar
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- 1 teaspoon baking powder
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- ½ teaspoon baking soda
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- ¼ teaspoon salt
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- 1 large egg
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- ½ cup milk
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- ½ cup vegetable oil
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- 1 teaspoon vanilla extract
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- ½ cup hot water or hot coffee
For the Flan
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- 1 can (14 oz / 397 g) sweetened condensed milk
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- 1 can (12 oz / 354 ml) evaporated milk
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- 3 large eggs
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- 1 tablespoon vanilla extract
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- 4 oz (115 g) cream cheese, softened (optional, for extra creaminess)
Instructions
Instructions
1. Prepare the Caramel
- In a saucepan over medium heat, melt the sugar until it turns amber in color.
- Carefully pour the caramel into the bottom of a greased bundt or round cake pan. Set aside.
2. Make the Chocolate Cake Batter
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the egg, milk, oil, and vanilla. Mix until smooth.
- Slowly stir in the hot water or coffee until fully combined. Set aside.
3. Prepare the Flan Mixture
- In a blender, combine condensed milk, evaporated milk, eggs, vanilla, and cream cheese.
- Blend until completely smooth.
4. Assemble the Cake
- Pour the chocolate cake batter gently over the caramel layer.
- Slowly pour the flan mixture over the chocolate batter. Do not mix.
5. Bake
- Cover the pan tightly with foil.
- Place the pan in a larger baking dish and add hot water halfway up the sides (water bath).
- Bake at 350°F (175°C) for 60–70 minutes, or until set.
6. Cool and Unmold
- Remove from the oven and let cool completely.
- Refrigerate for at least 4 hours or overnight.
- Run a knife around the edges, invert onto a plate, and let the caramel flow over the cake.