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–+ servings
Chocolate Flan Delight

Chocolate Flan Delight

Chocolate Flan Delight recipe. A magical dessert where cake and custard layers flip themselves for an impressive, delicious two-in-one treat.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling & Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 8 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup cajeta (or dulce de leche)
  • 1 cup g granulated sugar
  • 6 tbsp g unsalted butter, softened
  • 1 large egg
  • 1 cup g all-purpose flour
  • ¾ cup g unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup ml buttermilk
  • ½ cup ml whole milk
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 4 oz cream cheese, softened
  • 3 large eggs
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Hand mixer
  • Spatula
  • 12-cup Bundt pan
  • Large roasting pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 12-cup Bundt pan with butter.
  2. Warm the cajeta or dulce de leche in the microwave until pourable, then pour it into the bottom of the Bundt pan.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the egg until fully incorporated.
  4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. In a measuring cup, combine the buttermilk, milk, vanilla, and vinegar. Alternate adding the dry mix and the milky mix to the butter mixture, starting and ending with the dry ingredients.
  6. In a blender, combine the evaporated milk, sweetened condensed milk, cream cheese, eggs, and vanilla for the flan. Blend until completely smooth.
  7. Pour the chocolate cake batter over the caramel layer in the Bundt pan, smoothing it out gently with a spatula.
  8. Slowly pour the flan mixture over the chocolate batter using the back of a spoon to prevent the layers from mixing.
  9. Cover the Bundt pan tightly with aluminum foil. Place it inside a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the Bundt pan.
  10. Bake for about 1 hour 15 minutes, or until a knife inserted into the flan comes out clean.
  11. Remove the Bundt pan from the water bath and let it cool completely at room temperature.
  12. Cover and refrigerate for at least 4 hours or ideally overnight.
  13. To unmold, run a thin knife around the edges and invert onto a serving platter.

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 180mgPotassium: 230mgFiber: 2gSugar: 25gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 8mg

Notes

For a smoother flan, consider straining the blended flan mixture before pouring it over the cake batter.
You can replace the cajeta with regular caramel sauce if needed, and buttermilk can be made by adding vinegar to regular milk.
Store your leftover Chocolate Flan Delight tightly wrapped in the refrigerator, where it can last for up to 5 days.
Tried this recipe?Let us know how it was!