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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Chocolate Flan Cake Recipe

Chocolate Flan Cake Recipe

Chocolate Flan Cake with Caramel Sauce

The Chocolate Flan Cake is moister than most cakes you've ever made and you will see it separate a bit from the pan when it's done. Make sure the cake is done when tested with a toothpick. Bundt pan should then lift off to reveal a layer of flan, topped with caramel sitting atop a very rich, moist chocolate cake.

3 oz: Baking chocolate (melted squares)
1/2 cup: Butter or margarine
2 1/4 cups: Light brown sugar, lightly packed
3: Eggs
1 1/2 tsp: Vanilla
2 tsp: Baking soda
1/2 tsp: Salt
2 1/4 cups: Cake Flour, sifted
1 cup: Sour Cream
1 can: Coca-Cola

Flan Ingredients

12 oz: Evaporated milk
14 oz: Sweetened condensed milk
3: Eggs
1 Tbsp: Vanilla
1/2 bottle: Caramel sauce or ice cream topping

Oven Temp ~ 400°
Baking Time ~
Pan Type ~ Bundt pan
Preheat oven, spray cake pan with no-stick vegetable spray.

In a large mixer bowl, cream the butter until smooth. Add brown sugar and eggs. Beat with mixer until light and fluffy, takes about 5 minutes. With mixer on low speed beat in the vanilla and melted chocolate, add baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in the coca-cola, stir with spoon until blended.
Set aside.

Combine evaporated milk, sweetened condensed milk, eggs, and vanilla; mix with mixer or in a blender for 2-3 minutes. Set aside.

Pour 1/2 bottle of caramel sauce into the bottom of Bundt pan, then pour cake batter in on top of caramel.

You will pour the flan mixture down the side, between the Bundt pan and chocolate cake batter. Flan mixture will go down the side and settle below the chocolate cake batter.

Get a large pan, large enough that the Bundt pan will sit inside. Fill the pan 3/4 of the way with water, then place the Bundt pan in the water and place into oven. Cook for about 1 hour. Start checking at 45 minutes. Use toothpick in the center of the cake to check if done. (Cake will separate from sides of pan when done.) You must cool this cake in the refrigerator at least 4 to 5 hours so that the flan sets up. When cooled, put large plate or serving tray on top of Bundt pan and flip over.

Note: The cake must be thoroughly cooled or will break when removing from pan.
Remove from refrigerator at least 2 hours prior to serving.

Serves 12
Nutrition facts:
Serving Size 196g
Calories 520
Calories from Fat 181
Total Fat 20.1g 31%
Saturated Fat 12.3g 62%
Cholesterol 91mg 30%
Sodium 487mg 20%
Total Carbohydrates 75.9g 25%
Dietary Fiber 0.9g 4%
Sugars 54.0g
Protein 9.7g
Vitamin A 12% • Vitamin C 3% • Calcium 24% • Iron 10%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!