Set aside for now.Īdd the eggs, vanilla extract and buttermilk to the chocolate sauce. In a separate bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda and salt. Combine the mixture together making a smooth and creamy chocolate sauce.
Making the Chocolate Cake: In a microwave-safe bowl, add the butter and chocolate chips. Preheat the oven to 350 degrees Fahrenheit. Tilt the pan slightly to distribute the sauce around the pan. Spray the bundt cake pan with non-stick cooking spray making sure to cover it completely and evenly.Ĭarefully pour the caramel sauce into the cake pan. Turn off the heat, lift the pan from the stove and swirl the syrup in the pan for another 1 minute allowing the syrup to deepened in color. Continue cooking the syrup and swirling in the pan until it starts to turn a honey color, approximately 5 minutes. When the syrup starts to bubble, add the lemon juice. Making the Caramel Sauce: Add the sugar and water into a small saucepan. If you enjoy this recipe, you may also like: Vietnamese Custard (Banh Flan) or Cotton Cheesecake / Japanese Cheesecake. Refrigerate any leftover cake and consume within the week. Plan to make the cake a day or so ahead if serving for a party or gathering. This cake tastes best well-chilled so don’t rush the process. If the cake is still moist, bake for another 10 minutes and then check again. This is a very thick cake so it may take longer than 1 1/2 hours to bake. Make your own buttermilk by combining 1/2 cup milk + 1 tsp lemon juice. If you want to make this cake healthier, try the following: use fat-free condensed milk or evaporated milk, low-fat cream cheese, reduced-fat milk and cut back on the sugar. It’s usually stocked with the ice cream cones and other ice cream toppings. If you’re nervous about making the caramel sauce, buy the ready-to-eat sauce at the store. Handle it with care–stand back when pouring it into the cake pan and do not let it touch your skin. Please be very careful when cooking sugar. It is needed to evenly heat the chocolate layer so it can float to the top. The chocolate layer is really thick on purpose so it doesn’t get combined with the flan layer when the mixture is poured on top. With that said, please don’t alter this recipe too much. What is the magic behind this cake that causes the layers to get switched after it’s baked? It’s the combination of ingredients, weight difference of the batters and use of the water bath. 🙂 Enjoy! Notes on the Chocolate Flan Cake Recipe, Tips and Tricks Otherwise you’ll end up eating the entire cake yourself. With the holidays coming up, I recommend you make this cake and share it with family and friends. The combination of the two layers with the caramel sauce on top is a cake that is decadent, creamy and every sugar addict’s dream. The second layer is a rich and dense chocolate cake, almost like a brownie. This luscious Chocolate Flan Cake is a truly unique dessert–the first layer is a hybrid of silky flan and creamy cheesecake.
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