Description
A stunning dessert featuring a rich, moist chocolate cake topped with silky vanilla flan and a luscious caramel glaze. Despite being layered in reverse before baking, the layers magically switch places in the oven, creating a mesmerizing two-in-one treat!
Ingredients
Scale
For the Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
For the Chocolate Cake Layer:
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
For the Flan Layer:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 3 eggs
- 1 teaspoon vanilla extract
For Garnish:
- Fresh strawberries, halved
- Caramel sauce for drizzling (optional)
Instructions
-
Prepare the Caramel
- In a small saucepan, heat sugar and water over medium heat.
- Stir until it turns golden brown and caramelized.
- Quickly pour into a greased bundt pan, tilting to coat the bottom.
- Let set.
-
Make the Chocolate Cake Batter
- In a bowl, whisk together melted butter and sugar.
- Add egg and vanilla extract, mixing well.
- Sift in flour, cocoa powder, baking soda, baking powder, and salt.
- Stir in buttermilk until smooth.
- Pour the batter over the hardened caramel in the bundt pan.
-
Make the Flan Mixture
- Blend sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
- Slowly pour over the chocolate batter.
-
Bake Using a Water Bath
- Cover the bundt pan with foil.
- Place the bundt pan in a larger baking dish.
- Fill the outer dish with hot water halfway up the pan.
- Bake at 350°F (175°C) for 50-60 minutes, or until set.
-
Cool & Unmold
- Let the cake cool for 1 hour at room temperature.
- Refrigerate for at least 4 hours (or overnight).
- Run a knife around the edges and carefully invert onto a plate.
-
Garnish & Serve
- Decorate with fresh strawberries.
- Drizzle with caramel sauce, if desired.
- Slice and enjoy the magic!
Notes
- Best Served Chilled: Letting it set overnight enhances the flavors and texture.
- Extra Flavor: Add a pinch of cinnamon or espresso powder to the chocolate cake for depth.
- Storage: Keeps well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Mexican
