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Imagine a dessert that beautifully marries the rich, creamy texture of flan with the moist, chocolatey goodness of cake. This is precisely what the Decadent Chocolate Flan Cake offers—a luxurious treat that will delight dessert lovers and impress home bakers alike. Originating from Latin American cuisine, this cake is not only a feast for the eyes but also a celebration of flavors and textures. Its popularity has soared in recent years, becoming a staple at birthday parties, family gatherings, and festive occasions.

Chocolate flan cake

Indulge in this decadent chocolate flan cake that's sure to impress! With a rich layer of creamy flan atop a moist chocolate cake, it’s a dessert that combines the best of both worlds. This recipe guides you step-by-step, from melting the caramel to baking and inverting the cake. Perfect for special occasions or just a sweet treat at home. Get ready to delight your taste buds with this heavenly dessert!
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Ingredients
  

For the Flan Layer:

1 cup sweetened condensed milk

1 cup evaporated milk

3 large eggs

1 teaspoon vanilla extract

1/2 cup sugar (for caramel)

For the Chocolate Cake Layer:

1 cup all-purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegetable oil

1/2 cup milk

2 large eggs

1 teaspoon vanilla extract

1 cup boiling water

Instructions
 

Prepare the Caramel:

    - In a medium saucepan over medium heat, melt 1/2 cup of sugar until it caramelizes to a golden brown color. Carefully pour the caramel into the bottom of a 9-inch round cake pan, swirling to evenly coat the bottom. Set aside to cool and harden.

      Make the Flan:

        - In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Pour this mixture over the cooled caramel in the cake pan.

          Prepare the Chocolate Cake Batter:

            - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix together vegetable oil, milk, eggs, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Finally, carefully fold in the boiling water until the batter is smooth.

              Layer the Cake:

                - Gently pour the chocolate cake batter over the flan mixture in the cake pan. Do not stir; the layers will naturally separate during baking.

                  Bake:

                    - Preheat your oven to 350°F (175°C). Place the cake pan in a larger baking dish and fill the outer dish with hot water, creating a water bath. Bake for about 50-60 minutes, or until a toothpick inserted into the chocolate layer comes out clean.

                      Cool and Invert:

                        - Once baked, remove the cake from the oven and allow it to cool in the water bath for about 15 minutes. Then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert the cake onto a serving platter. The flan will be on top with the chocolate cake on the bottom.

                          Serve and Enjoy:

                            - Slice and serve the decadent chocolate flan cake, optionally garnished with chocolate shavings or whipped cream.

                              Prep Time: 20 minutes | Total Time: 5 hours | Servings: 10