Description
Rich caramel, creamy flan, and moist chocolate cake magically switch places during baking in this decadent dessert!
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 5 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup buttermilk (or milk with 3/4 teaspoon lemon juice or vinegar)
- 3/4 cup vegetable oil
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup boiling water
Instructions
- In a medium saucepan, combine sugar and water. Cook over medium heat *without stirring* until a deep amber color. Immediately pour into a 9-inch round cake pan or bundt pan, swirling to coat the bottom. Set aside to cool.
- In a blender, combine eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend until smooth. Pour over the cooled caramel in the pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk (or milk with lemon juice/vinegar), oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gradually add the boiling water to the batter while mixing on low speed.
- Gently pour the chocolate cake batter over the flan mixture. Place the cake pan inside a larger baking pan. Pour hot water into the larger pan, filling it halfway up the sides of the cake pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center of the chocolate cake comes out clean.
- Carefully remove from the water bath and let cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Run a thin knife around the edge to loosen. Place a serving plate over the top and carefully invert. Slice and serve!
Notes
- Do not stir the caramel while it’s cooking, as this can cause crystallization.
- Be careful when working with hot caramel, as it can cause severe burns.
- A water bath is essential for even cooking of the flan and prevents cracking.
- Refrigerating overnight allows the flan to set completely and the flavors to meld.
- The layers will switch places during baking the chocolate cake will end up on the bottom and the flan on top!
- Prep Time: 30 minutes
- Cook Time: 75 minutes