Tulo

Chocolate Flan Cake Recipe

The chocolate cake batter is denser than the flan mixture, so during baking in a water bath the two layers physically swap places, the cake sinks to the bottom and the flan rises to the top, without any layering by hand. The water bath keeps the eggs in the flan from overcooking and turning rubbery while the cake bakes through at the same time.

Prep
25 min
Cook
65 min
Total
330 min
Servings
12

Ingredients

Servings12
  • 3/4 cup granulated sugar (for caramel)
  • 3 tbsp water (for caramel)
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup granulated sugar (for cake batter)
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg large egg (for cake batter)
  • 1 1/2 tsp vanilla extract
  • 1/2 cup hot brewed coffee
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 4 large eggs large eggs (for flan)
  • 4 oz cream cheese, softened

Nutrition per serving

Calories
419
Protein
9g
Carbs
60g
Fat
17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Make the caramel: in a small heavy saucepan, melt the sugar and water over medium heat, swirling the pan occasionally but not stirring, until it turns a deep amber color, 8 to 10 minutes. Immediately pour into the bottom of a 9- to 10-inch bundt or tube pan, tilting to coat the bottom evenly. Set aside to harden while you make the batters.
  2. 2Preheat the oven to 350°F (175°C). Bring a kettle or pot of water to a boil for the water bath, and set out a large roasting pan the bundt pan will fit inside.
  3. 3Make the cake batter: whisk together the flour, cocoa powder, baking soda, baking powder, and half the salt in a bowl. Add the sugar, buttermilk, vegetable oil, egg, and half the vanilla, and whisk until smooth. Stir in the hot coffee until the batter is thin and pourable, then pour it over the hardened caramel in the pan.
  4. 4Make the flan layer: in a blender, combine the sweetened condensed milk, evaporated milk, eggs, cream cheese, remaining vanilla, and remaining salt. Blend until completely smooth, about 30 seconds. Pour the flan mixture slowly and evenly over the cake batter; it will look like it's sinking in, that's expected, don't stir the layers together.
  5. 5Cover the pan tightly with foil. Set it inside the roasting pan, place in the oven, then carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the bundt pan.
  6. 6Bake for 60 to 70 minutes, until the flan is set (a knife inserted near the center comes out clean) and the cake layer springs back when pressed. The layers will have swapped places during baking, with cake now on the bottom and flan on top.
  7. 7Remove the pan from the water bath and take off the foil. Cool at room temperature for 1 hour, then refrigerate, still covered, for at least 4 hours or overnight.
  8. 8To serve, run a thin knife around the outer edge and around the center tube. Set a rimmed serving plate on top and invert in one confident motion; the caramel will pool around the cake as it releases. Slice and serve chilled.

Tips & variations

  • Bring the cream cheese fully to room temperature before blending, cold lumps of cream cheese don't fully break down and leave small white flecks in the finished flan.
  • Strain the blended flan mixture through a fine-mesh sieve before pouring for an extra-silky, bubble-free custard.
  • A store-bought box mix worth of chocolate cake batter (using half the box) can stand in for the scratch batter if you're short on time.
  • If the pan lacks a tight-fitting lid, a double layer of foil crimped firmly around the rim keeps steam and condensation out of the flan.

Storage & reheating

Store the cake covered in the refrigerator for up to 4 days; the flan layer needs to stay cold to hold its shape. It doesn't freeze well, since the custard separates and turns watery once thawed. Serve straight from the fridge or let sit at room temperature for 15 minutes before slicing.

Tips from the Tulo kitchen

  • Pour the flan mixture over the back of a large spoon held just above the batter to slow it down, this keeps it from punching a hole straight through to the caramel layer.
  • Check the water level in the roasting pan around the 40-minute mark; if it's dropped noticeably, top it up with more hot water so the pan doesn't bake dry on one side.

FAQ

Why did the cake and flan layers not swap during baking?

This usually means the oven ran cool or the water bath temperature dropped, both slow the batter from setting enough to sink; check the oven temperature with a separate thermometer and make sure the water bath stays close to a simmer throughout baking.

Can chocolate flan cake be made ahead?

Yes, and it actually benefits from it. Bake and chill it a full day ahead so the layers are completely set and the caramel has time to loosen into a pourable sauce.

Why is the flan layer watery or weeping liquid?

This is usually underbaking; the center should read close to set with only a slight jiggle, not liquid, before it comes out of the oven. A few small syrupy droplets on the surface after chilling are normal and come from the caramel, not the custard itself.

Can this be baked without a water bath?

No, skipping the water bath causes the flan layer to overheat and curdle into a grainy, spongy texture instead of staying smooth and custardy.

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