Chocolate Flan Cake Recipe Bundt Pan

CHOCOLATE FLAN CAKE

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.

CHOCOLATE FLAN CAKE

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.

CHOCOFLAN

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
• For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
• Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
• Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
• Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

CHOCOFLAN

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• 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.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• 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 CAKE

Steps:

• Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
• Pour 3/4 cup caramel topping in bundt pan.
• Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
• Pour flan mixture into pan.
• Prepare cake mix according to package directions.
• Pour prepared cake mix over flan mixture in pan.
• Bake for 35 to 45 minutes.
• Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
• Drizzle additional caramel topping over sliced cake before serving if desired.
• Store in refrigerator.

CHOCOLATE FLAN CAKE

Steps:

• 1. Make devil's food cake mix according to directions on box, substituting Coke for the water. Put aside.
• 2. Combine evaporated milk, sweetened condensed milk, eggs,and vanilla; mix with mixer or in a blender for 2-3 min. Set aside.
• 3. Spray Bundt pan with cooking spray. Pour 1/2 bottle of Cajeta into bottom of Bundt pan, then pour cake batter in on top of caramel. (You will pour the flan mixture down the side of the Bundt pan and chocolate cake mixture. Flan mixture will go down the side and below the chocolate cake.)
• 4. Get a pan that the Bundt pan will fit in. Fill pan with water, then set Bundt pan in water and place in oven. Cook at 400 degrees for about 1 hour. Start checking at 45 min. Use toothpick in the center of the cake to check if done. (Cake will also separate from sides of pan when done.)
• 5. You must cool this cake in the refrigerator at least 4-5 hours so that the flan sets up. (I make mine the day before serving and put it in the fridge overnight.) When cooled, put large plate or serving tray on top of Bundt pan and flip over. This cake is very messy because the caramel drips down when you turn it. Remove from refrigerator at least 2 hours prior to serving.

CHOCOLATE FLAN CAKE RECIPE

Steps:

• Gather the ingredients and preheat the oven to 350 F.
• Grease a 12-cup Bundt, tube, or angel food cake pan generously with butter or vegetable shortening.
• Place the cake mix in the bowl of a standing mixer. Add cocoa powder, milk, sour cream, vegetable oil, 3 eggs, 2 teaspoons of vanilla, and a pinch of salt, and mix well.
• Place the condensed milk, evaporated milk, 3 eggs, 1 tablespoon of vanilla, and 1/4 teaspoon of salt in a blender and pulse until well blended.
• Gently warm the dulce de leche in the microwave to soften it and then mix it with the caramel sauce. Place half of the caramel and dulce de leche mixture in the bottom of the baking pan. Reserve the remaining half.
• Pour the chocolate cake batter into the pan. Pour the blended condensed milk and egg mixture into the pan over the chocolate cake batter-do not mix. Cover pan with an oiled piece of aluminum foil.
• Set the baking pan inside a roasting pan. Place the pans in the oven, then carefully fill the roasting pan with 1 to 2 inches of hot water.
• Bake for 1 hour and 15 minutes, or until the cake springs back to the touch. Carefully remove the cake and roasting pan from the oven (avoid sloshing/spilling the hot water).
• Let cake cool in the pan on a rack for 1 hour, then refrigerate for 2 hours or until completely cooled.
• Remove the foil from the pan, and gently tap the pan on the counter. Gently loosen the edges of the cake from the sides of the pan. Invert a large plate over the top of the pan, then flip it so that the cake can slide out and onto the plate.
• Heat the remaining caramel sauce and dulce de leche mixture and then drizzle it over the cake. Decorate the cake with chocolate sprinkles, if desired.

MOST AMAZING CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
• Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
• Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
• Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
• Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
• Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.
• Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.

IMPOSSIBLE CHOCOLATE FLAN CAKE

Steps:

• Preheat oven to 350 F.