What we have here is the best of both worlds. You have flan and chocolate cake all mixed into one. It’s also a show stopper, because people can’t imagine how you put a flan and cake together. But I’m here to show you that this is one of the easiest cakes you will ever make. I’m sure most of the ingredients you already have in your pantry and the few you don’t have are fairly in expensive to buy. You will be the the talk of the party with this cake. Let’s begin shall we.
We are using the triple chocolate fudge box cake mix, I follow the directions on the box with the exception that I add milk instead of water and I also add one teaspoon of cinnamon and one teaspoon vanilla extract to the mix.
You are going to spray your bundt pan with cooking spray and then add the chocolate cake mix to the pan. I also like to tap the pan a few times on the counter to remove any air bubbles from the cake mix.
Now we pour the blended flan mix over the chocolate cake mix. Normally the flan covers the top of the chocolate cake, however today it kind of sunk. No worries this is still going to work because the cake will become less dense and more fluffy while the cake bakes and the flan becomes more dense floating to the bottom. They will essentially switch places.
You are also going to add the bundt pan to a roasting pan and add warmed water to the roasting pan aka bain-marie. Place in the oven at 375 F for 1 hour.
It looks a bit marbled, but I think it gives it character. I’ve had it come out complete two toned and not marbled. This recipe is very forgiving as you can see.
Then with the worlds smallest spoon, you let your daughter spoon on the caramel. Guess what guys, I use store bought caramel. You know the stuff you use on your ice cream. I know it’s super easy to make your own, but I’ll take a short cut whenI can get one. Oh and in case you’re wondering I did not forget to add the caramel before baking. I used to add the caramel before baking, then one day I forgot to do it and it was the best chocoflan I ever made. So I will never go back, I drizzel the caramel last.
I don’t bring the cream cheese to room temperature because I am extremely impatient and I find it doesn’t make a difference since you’re blending it in the blender,
I highly recommend you let the cake sit over night. It helps bring everything together and actually tastes better when you let’s it sit.
You should totally cover the cake in caramel probably a few hours before you serve it, so that the cake really absorbs the caramel. You really can’t add to much caramel to the cake, the more the merrier.
- 1 box Triple chocolate fudge cake mix
- 1 tsp cinnamon
- 1 tsp vanilla extract
- One 12-ounce can evaporated milk
- One 14-ounce can sweetened condensed milk
- 4 ounces cream cheese
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 pinch of salt
- 1/2 cup caramel sauce
- You will need a 12-cup capacity Bundt pan
- Put an oven rack in the middle of the oven and preheat to 375 degrees F.
- Coat a Bundt pan with canola oil spray and set aside.
- For the cake: follow the directions on the cake mix box, with these exceptions. Replace the water for milk and add vanilla extract and cinnamon to the cake mix. Mix until combined.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs ,cinnamon, pinch of salt and vanilla. Blend on high for 30 seconds or until completely combined.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Put bundt pan into a roasting pan 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 oven and let sit in the water bath for 30 minutes to 1 hour, then remove from the water bath and cool completely to room temperature, about 1 hour. Then cover with plastic wrap and refrigerate overnight.
- With a knife go around the pan once loosening the cake from the pan then Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan, then pour caramel all over the cake. Serve and enjoy!