IMPOSSIBLE CHOCOLATE FLAN CAKE
Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it's the ultimate sweet treat!
Provided by Lalaine Manalo
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F.
Nutrition Facts : Calories 555 kcal, Carbohydrate 76 g, Protein 13 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 145 mg, Sodium 338 mg, Fiber 2 g, Sugar 57 g, ServingSize 1 serving
CHOCOLATE FLAN CAKE
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
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 FLAN CAKE
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
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 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.
Nutrition Facts : Calories 457 kcal, Carbohydrate 66 g, Cholesterol 97 mg, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, Sodium 457 mg, Sugar 52 g, Fat 17 g, ServingSize 1 cake (12-16 servings), UnsaturatedFat 0 g
CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
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
Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.
Provided by Paula Kittelson
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 26 g, TransFat 0 g
IMPOSSIBLE CAKE
This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 2h26m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
- Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
- Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
- Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
- Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
- Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
- Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
- Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 59.4 g, Cholesterol 132.6 mg, Fat 20.3 g, Fiber 1.3 g, Protein 12.1 g, SaturatedFat 12 g, Sodium 364.3 mg, Sugar 40.9 g
More about "chocolate flan cake recipes"
THE MOST DELICIOUS AND AUTHENTIC CHOCOFLAN RECIPE
From mylatinatable.com
CHOCOFLAN RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE FLAN CAKE - AMIRA'S PANTRY
From amiraspantry.com
CHOCOLATE FLAN CAKE WITH CAKE MIX - COOKIE MADNESS
From cookiemadness.net
HOMEMADE CHOCOLATE FLAN CAKE - RODELLE KITCHEN
From rodellekitchen.com
CHOCOLATE FLAN CAKE | MARIASMENU
From mariasmenu.com
CHOCOLATE FLAN CAKE - THE BIG SWEET TOOTH
From thebigsweettooth.com
MAGIC CHOCOLATE FLAN CAKE - TIPHERO
From tiphero.com
CHOCOLATE CARAMEL FLAN RECIPE - BBC FOOD
From bbc.co.uk
EASY CHOCOLATE FLAN CAKE - SAVOUROUS
From savourous.com
CHOCOLATE FLAN RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
5/5 (8)Total Time 1 hr 40 minsCategory DessertCalories 592 per serving
MEXICAN CHOCOLATE FLAN RECIPE - SERIOUS EATS
From seriouseats.com
FLAN RECIPES | EL MEJOR NIDO
From elmejornido.com
CHOCOLATE FLAN CAKE | MCCORMICK
From mccormick.com
CHOCOLATE FLAN CAKE - RUNAWAYRICE
From runawayrice.com
MAGIC CHOCOLATE FLAN CAKE - PROJECT PASTRY LOVE
From projectpastrylove.com
CHOCOLATE FLAN CAKE - NINJA TEST KITCHEN
From ninjatestkitchen.com
1,601 CHOCOLATE CAKE RECIPES - PAGE 49
From recipeland.com
CHOCOLATE FLAN ~ FLAN DE CHOCOLATE - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
CHOCOLATE FLAN CAKE RECIPE LIST - SALEWHALE.CA
From salewhale.ca
CHOCOLATE MAGIC CUSTARD CAKE RECIPE - CHOCOLATE SMART CAKE
From homecookingadventure.com
EASY CHOCOLATE FLAN | CAMILA MADE
From camilamade.com
CHOCOLATE FLAN - MY DOMINICAN KITCHEN
From mydominicankitchen.com
CHOCOLATE FLAN | IMPOSSIBLE CAKE - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
MAGIC CHOCOLATE FLAN CAKE {CHOCOFLAN} | MEL'S KITCHEN CAFE
From melskitchencafe.com
MAGIC CHOCOLATE FLAN CAKE | AMERICA'S TEST KITCHEN
From americastestkitchen.com
MAGIC FLAN CAKE (CHOCOFLAN) - JO COOKS
From jocooks.com
UPSIDE-DOWN CHOCOLATE FLAN WITH CARAMEL …
From canadianliving.com
CHOCOLATE FLAN CAKE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HOW TO MAKE CHOCOLATE FLAN CAKE RECIPE
From painlesscooking.com
MEXICAN CHOCOFLAN: THE IMPOSSIBLE CHOCOLATE CAKE
From thechoppingblock.com
EAGLE BRAND® RECIPE: CHOCOLATE FLAN CAKE BY EAGLE BRAND
From redcipes.com
CHOCOFLAN IMPOSSIBLE CAKE - A SPICY PERSPECTIVE
From aspicyperspective.com
NADIYA HUSSAIN CHOCOLATE CARAMEL FLAN RECIPE | NADIYA BAKES, …
From thehappyfoodie.co.uk
TOP 41 EASY CHOCOLATE FLAN RECIPE-RECIPES
From mcswe.tibet.org
CHOCOLATE FLAN CAKE RECIPE - COOKIST.COM
From cookist.com
EASY HOMEMADE CHOCOLATE FLAN CAKE - THE DOMESTIC REBEL
From thedomesticrebel.com
BRAZILIAN CHOCOLATE COFFEE FLAN CAKE | BAKE TO THE ROOTS
From baketotheroots.de
CHOCOLATE FLAN CAKE | FAIR TRADE CERTIFIED
From fairtradecertified.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #lunch #eggs-dairy #american #mexican #southwestern-united-states #oven #easy #potluck #dinner-party #finger-food #holiday-event #picnic #romantic #cakes #chocolate #eggs #dietary #gifts #comfort-food #taste-mood #to-go #equipment #number-of-servings #presentation #4-hours-or-less
You'll also love