Thursday, March 21, 2013

Chocolate Flan Cake


This cake is absolutely divine and actually happens to be the husband's favorite. This by all means is NOT healthy, but its alright to indulge a little... although beware it's really hard to stop at just one piece, it's that good! This cake is SUPER easy to make as well, just use pre-packaged cake-mix & some canned ingredients, & the magic all happens in the oven-- seriously, the layers flip while cooking in the oven. This gem will be sure to impress all your guests, they will by dying for the recipe. My beloved mother-in-law gave me this recipe (thank you Rocio!) & is a definite keeper for special occasions. Originally it is cooked in a bundt cake pan, which makes it look gorgeous, but I unfortunately don't have one yet, so reallyany pan will work just fine just make sure its large enough. Your life will change after you take a bite of this slice of heaven!



Chocolate Flan Cake:
Ingredients:

caramel layer:
1/2 bottle of Cajeta or Caramel sauce

Chocolate Cake:
1 box of Chocolate Cake Mix
+ ingredients listed on box

Flan:
1 can sweetened condensed milk
1 can evaporated milk
4 eggs
1 tsp vanilla

Other:
Baking Pan: 11x15, 9x11, bundt pan, 2 round pans
Butter (greasing the pan)
Serving Platter
Blender

Directions:

  • Preheat Oven to 370F degrees. Grease baking pan very well (this is crucial to get the cake out of the pan when flipped).-- I Used 11x15 which gave a more flat cake, but it is really r won preference. 
  • Prepare the boxed cake mix as directed on the package. Set aside.
  • In a blender, pour flan ingredients & blend on a light/medium speed until thoroughly mixed (30 sec or so). 
  • Pour cajeta/caramel sauce into greased baking dish & make sure it is evenly spread across the entire pan. Next add chocolate cake mix, gently pouring on top of caramel sauce & again spreading evenly. Now, very CAREFULLY, GENTLY, & SLOWLY pour flan mixture on top of cake mixture trying not to break the surface of the chocolate cake layer-- this allows very a smooth top without dents in the flan when cooked. The flan mixture should easily spread across the entire pan with no problem. Note: in my picture  you can see a few dents this is due to pouring the flan-- probably the hardest part about the cake.  
  • Place in the oven carefully & let bake for 45 minutes or until a utensil comes out clean. When you check on it, you will see that the chocolate cake layer is now on the bottom, like magic! 
  • Remove cake & allow to sit for 15 minutes before removing from pan. Gently & quickly remove cake from pan by flipping it over onto another plate, should come out with ease depending how well you greased it.
  • You can let cool in the refrigerator until serving or serve warm-- my favorite is warm so I always heat up a slice for a few seconds. YUM! 
  • Store in the refrigerator. 

No comments:

Post a Comment

Always love hearing from you, feel free to leave a comment!