Chocolate Flan Cake
Chocolate Flan Cake

A very moist chocolate cake under a silky flan, and topped with the sticky caramel layer. Three distinctive flavors in one delightful cake.

14-16 servings 120 min 130 min Easy


  • 1/4 cup caramel topping
  • 1 box chocolate fudge cake mix ( the following ingredinets would change according to your cake mix; I am using Betty CrockerSuper Moist triple chocolate fudge cake mix).
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • Flan:
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup milk
  • 4 eggs


  1. Heat oven to 350°F ( 180C)
  2. Spray cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
  3. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
  4. In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter.
  5. Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
  6. Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
  7. Bake 1 hour 20 minutes to ensure cake and flan layer bake completely.
  8. Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
  9. Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.


-Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.

-To ensure cake and flan layer bake completely insert toothpick in center of cake; it should come out clean.

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