Magic Flan Cake (Chocoflan) (Printable Version)

# What You'll Need:

→ Chocolate Cake

01 - ½ cup caramel sauce
02 - ⅔ cup all-purpose flour
03 - ⅓ cup cocoa powder
04 - 2 teaspoon cinnamon
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt
07 - 4 ounce bittersweet chocolate, chopped
08 - 6 tablespoon unsalted butter
09 - ½ cup buttermilk
10 - ½ cup granulated sugar
11 - 2 eggs, room temperature
12 - 1 teaspoon vanilla extract

→ Flan

13 - 28 ounce sweetened condensed milk
14 - 2½ cups whole milk, room temperature
15 - 6 ounce cream cheese, room temperature
16 - 6 large eggs, room temperature
17 - 4 large egg yolks, room temperature
18 - 1 teaspoon vanilla extract

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Spray an angel food cake pan or a 12 cup bundt pan (without a removable bottom) generously with cooking spray. Pour the caramel sauce evenly over the bottom of the pan.
02 - In a medium bowl combine the flour, cocoa, cinnamon, baking soda, and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter and microwave in 30-second intervals until chocolate is melted and smooth, about 1 minute and 30 seconds total.
03 - Add buttermilk, sugar, eggs and vanilla to the melted chocolate mixture and whisk until smooth. Pour chocolate mixture into the dry ingredients and whisk until well incorporated. Pour the chocolate batter evenly over the caramel in the cake pan.
04 - Add all flan ingredients to a blender and process on low speed until smooth. Process carefully as there's a substantial amount of batter. Pour the flan batter over the chocolate layer in the pan.
05 - Place the cake pan in a large roasting pan and position in the oven. Add enough hot water to the roasting pan to reach halfway up the sides of the cake pan. Bake for approximately 1 hour and 40 minutes, or until a toothpick inserted into the cake comes out clean.
06 - Cool the cake in the pan for about 15 minutes then carefully invert onto a cake platter. Cool completely at room temperature, then chill for at least 4 hours before slicing and serving.

# Helpful Notes:

01 - This dessert requires a water bath for proper baking. Use a roasting pan large enough to fit your cake pan with water halfway up the sides.
02 - Baking time may vary depending on your oven. The toothpick test is the best way to ensure the cake is fully baked.
03 - The addition of cream cheese makes the flan layer creamier than traditional versions.
04 - The cake can be stored in an airtight container in the refrigerator for up to 5 days.
05 - For freezing, wrap well and store for up to one month. Thaw in the refrigerator for several hours, then bring to room temperature before serving.

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