Chocolate Caramel Cheese flan cake {aka ChocoFlan cake} Recipe

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Trading places. Baking magic transforms two separate desserts into one. Physics along with Chemistry makes this scrumptious cake flipping unique. The smooth caramel cheese flan complements the moistness of the chocolate cake foundation. Pecans add the texture needed for the crunch which harmonizes with the smoothness of every bite.

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Servings: 12 servings


  • . > (American / Metric measures)<
  • . 1/4 cup (50ml) ‘Dulce de Leche’ caramel
  • . 1/2 cup (125ml) unsalted butter, softened
  • . 3/4 cup (165g) granulated sugar
  • . 1 large egg, room temp.
  • . 1-1/2 cup (220g) all-purpose flour
  • . 1 tsp. (5ml) baking powder
  • . 1/2 tsp. (2.5ml) baking soda
  • . 1/4 tsp. (1.75ml) salt
  • . 1/4 cup (25g) dutch processed cocoa powder
  • . 1 cup (250ml) buttermilk
  • . 1 can -12oz.(370ml) evaporated milk
  • . 1 can -14 oz.(300ml) sweet, condensed milk
  • . 4 oz. (125g) cream cheese
  • . 3 large eggs
  • . 1 Tbsp. (15ml) pure vanilla extract
  • . GARNISH:
  • . 1/4 cup (50ml) ‘Dulce de Leche’ caramel
  • . 1/4 cup (30g) pecans,whole
  • .
  • . * Tip to speed up the process: A cake mix is perfectly suited for this recipe.


  1. . Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Use a 10 cup (2.5Litre) -- 9 inch (23cm) Bundt pan. Coat the cake pan a with a little vegetable oil and then add the 1/4 cup (50ml) Dulce de Leche in the bottom. Then, place it in a large roasting pan as it will later bake in a 'bain marie' (water bath). Set aside.
  2. . Chocolate CAKE: With an electric mixer, beat the softened butter and sugar until creamy and fluffy before adding in the egg. In a separate bowl, sift together the dry ingredients. Alternate by first adding 1/3 of the flour mixture and then 1/2 the buttermilk into the creamy mixture. Repeat by ending with the flour and keep beating until all is well combined. Do not over-mix.
  3. . Caramel FLAN: In a blender, combine both milks, cream cheese, eggs amd vanilla. On high speed, blitz for about 30 seconds or until it’s well blended.
  4. . ASSEMBLY: Pour the cake batter and spread it evenly into the bundt pan first. Afterwards, gently ladle the flan cream over top. Cover the pan tightly with an aluminium foil. Pour about 1 inch (2.5cm) of hot tap water around the perimeter of the roasting pan.
  5. . Bake for 55 minutes. Afterwards, remove the cake pan from the water as well as the foil and place it on a rack for about 2 hours. To properly unmold: Use a thin, long spatula to lightly loosen the cake from the edges. Place a serving platter over the surface and grasp tightly to the sides of the pan as you quickly invert the cake. Now, gently jiggle it back and forth to loosen the cake further and to ensure that it has been completely removed from the pan.
  6. .DECORATE and SERVE: Dot with more of the 'Dulce de Leche' caramel and decorate with the pecans. This cake can be served at room temperature or my preference would be to refrigerate it overnight. Just remove it from the cold about 30 minutes before serving. Enjoy.
  7. . Happy baking and flavourful


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