Chocolate Caramel Flan Cake Recipes

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CHOCOLATE FLAN CAKE



Chocolate Flan Cake image

This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 2h20m

Yield 18

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
½ cup SMUCKER'S® Caramel Flavored Topping
1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
1 cup water
½ cup Crisco® Pure Vegetable Oil
3 large eggs
4 ounces cream cheese, softened
4 large eggs, at room temperature
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) can PET® Evaporated Milk
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
  • Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
  • Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
  • Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
  • Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g

CHOCOLATE FLAN CAKE



Chocolate Flan Cake image

This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

Provided by Miss Annie

Categories     Dessert

Time 2h25m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) box chocolate devil's food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar smucker caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Steps:

  • Heat oven to 350ºF.
  • Spray a large 12-cup Bundt pan with nonstick coating.
  • Soften the cajeta in the jar in the microwave and pour into the prepared pan.
  • Prepare cake mix according to package directions.
  • Pour the cake batter into the cake pan over the cajeta.
  • To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
  • Mix well.
  • Pour the flan mixture very slowly over the cake batter.
  • Spray aluminum foil with non-stick spray (like Pam);.
  • cover the pan TIGHTLY with aluminum foil.
  • (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
  • Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
  • Bake cake for 2 hours (test); do not uncover during this time.
  • After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
  • Invert cake onto a large plate with rim.
  • The cajeta will drip down the sides of the cake.
  • Cool completely then refrigerate. Refrigerate leftovers.
  • Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Nutrition Facts : Calories 592.2, Fat 30.8, SaturatedFat 10.6, Cholesterol 166, Sodium 628.2, Carbohydrate 70.6, Fiber 1.3, Sugar 35.1, Protein 13.1

CHOCOLATE CARAMEL FLAN CAKE



Chocolate Caramel Flan Cake image

This cake layered with caramel, flan, and chocolate cake is sure to be a hit. You can find this cake in most Mexican bakeries. The first time I tried it, I knew I had to find a good recipe. Finally after much pleading the woman gave it to me! It's very time consuming but worth the end result!

Provided by Sherbear1

Categories     Mexican Recipes

Time 3h5m

Yield 12

Number Of Ingredients 12

cooking spray
1 (13 ounce) can Mexican cajeta caramel
1 (18.25 ounce) box devil's food cake mix
1 ½ cups water
3 eggs
½ cup vegetable oil
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
5 eggs
1 (8 ounce) package cream cheese, at room temperature
½ cup whole milk
1 ½ teaspoons Mexican vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.
  • Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.
  • Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
  • Pour cake batter over cajeta in the pan.
  • Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
  • Pour milk mixture slowly over cake batter.
  • Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.
  • Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 74.4 g, Cholesterol 174.4 mg, Fat 31.3 g, Fiber 0.3 g, Protein 15.6 g, SaturatedFat 13.1 g, Sodium 552.5 mg, Sugar 40.7 g

CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY



Chocoflan As Made By Marisel Salazar Recipe by Tasty image

This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that's two desserts in one. Chocoflan, a Mexican dessert, is known as "The Impossible Cake" because the cake and the flan layers never mix and actually switch positions during baking. It's chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat's milk) or caramel for full-on #dessertgoals.

Provided by Marisel Salazar

Categories     Bakery Goods

Time 4h10m

Yield 8 servings

Number Of Ingredients 13

1 box chocolate cake mix
½ cup vegetable oil
3 large eggs
1 cup water
1 teaspoon ground cinnamon
nonstick cooking spray, for greasing
½ cup caramel sauce, divided
4 large eggs
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 cup whole milk
hot water, for baking
bundt cake pan, 12 cup

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
  • Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
  • Pour the cake batter into the pan over the caramel sauce.
  • Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
  • Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
  • Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
  • Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
  • When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
  • Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
  • RECIPE BY: Marisel Salazar

Nutrition Facts : Calories 618 calories, Carbohydrate 83 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, Sugar 59 grams

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Top Asked Questions

How to make chocolate flan cake?
Preheat: First, preheat oven to 375 degrees F and prepare the cake pan by spraying it with nonstick cooking spray and set it aside. Make the flan: Then, put all the ingredients in a blender and mix on high until it is completely smooth. Pour: Next, pour the chocolate flan into the pan on top of the caramel.
How do you make flan mix with caramel sauce?
Microwave caramel sauce to soften and pour 1/2 cup sauce into the greased bundt pan. Spoon the cake batter on top of the caramel sauce. Pour the flan mix over the top of the cake batter. Don't be concerned if the cake batter rises to the top.
What is a magic flan cake?
This magic flan cake is also known as chocoflan. The magic in this cake is that when you make the cake, the chocolate batter is at the bottom, and as it bakes, it floats to the top and the flan settles on the bottom. What Pan Should I Use? Please note to use an angel food cake pan without a removable bottom or a 12 cup bundt pan.
How do you make a caramel cake with condensed milk?
Pour evenly over caramel topping. Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.

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