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Friday, December 3, 2010

Chocoflan Cake

This looks very nice on a serving platter. I was a bit hesitant the whole time I was making it, because this method of baking was a bit new to me, but if you follow the directions (as you should in baking, because it is all about the precision of the method) then you will be just fine. And extremely impressed with the results. The cake is SO moist and the flan has a smooth consistency that almost makes it like a cheesecake.

This is one of those desserts that when you present to your guests they won't be able to help but exclaim "WOOOW!!!"  Feel free to soak up the praise as you smile to yourself because you know how simple it was to prepare :)

This cake is kind of like doing a science project because as the mixtures bake, the flan and cake mix will switch places...meaning, when you layer the cake in the pan, the cake mixture goes first and then the flan is laddled on top. After it finishes baking (because of the water bath pulling the denser mixture to the bottom) the flan and cake will switch and the flan will end up on the bottom and the cake will be on top.

Interestingly, this dessert is found both in Hispanic and Middle Eastern cultures, so take your pick for who you'd like to give credit for it!

Makes 16 servings

-1/2 cup of caramel sauce

-chocolate cake mix
-3 eggs
-1 cup water
-1/3 cup oil
-1/2 cup sour cream 

-1 can evaporated milk
-8 ounces cream cheese, softenend
-1 cup sugar
- 1 teaspoon vanilla
-4 eggs

-Preheat the oven to 375 degrees.
-Spray a bundt pan with non-stick cooking spray and pour the caramel sauce on the bottom of the pan.
--In a bowl, mix the cake mix, water, 3 eggs, oil and sour cream until well blended.
-In a blender, combine the cream cheese, 4 eggs, evaporated milk, sugar and vanilla. Mix until well blended.
-Pour the cake mix on top of the caramel sauce into the bundt pan. Carefully laddle the milk and egg mixture on top. Spray a piece of foil with non-stick cooking spray and cover the bundt pan. This is important to to do so the cake mix and flan do not stick to the foil as they bake.
-Fill a round cake pan with water and place the bundt pan into the water mixture. This creates a water bath to help the cake and flan bake properly. The water must come up about halfway to the bundt pan.
-Bake the cake in the water bath for 1 hour and 20 minutes to 1 1/2 hours. Remove when a fork comes out clean from the center.
-Cool the cake and then place in the refrigerator for 2 hours. Remove from fridge and flip onto a serving dish.
-Enjoy :)


  1. OMG, this will be the first cake I'll make after my finals and I'll let u guys know how it was inshaAllah!! :D
    I'm so excited about it now that i definitely wont have the concentration for my finals now :p

  2. OMG OMG OMG!!! I LOVE FLAN AND CHOCOLATE!! I can not wait to make this asap inshAllah bakhire. I might have to wait until Muharram is over bc I think that's more respectful, but I'm totally going to try to get the ingredients together asap so I can hoepfully make it before then. Looks sooooo awesome!!!! NOM NOM

  3. Salam chef!

    First of all i have to say, Mashallah 3leekeh! You are an awesome and very creative chef..
    Second, i'll introduce myslef, lol I'm Sahar, you might remember me from Amira Kun. wedding and Henna! Amira told me about your blog, and since then i always refer back to it! I made your banana cake, fruit tarts, and salsa fish...
    Your receipes are tasty and always easy to prepare, keep them coming :)
    As for this specific recipe i have made it a HUNDRED times...and i can honeslty say, it always comes out a different way...i have tried different ways to make it...i always make my own caramel, never tried it with caramel sauce...i always make it with white cake, and everytime i make it, I use only eggs, milk, sugar, and vanilla for the custard...i have tired it with creame cheese and evaporated milk before, my husband said it tastes better that way, BUT it was much richer...Inshallah i am going to try your way, and i'll let you know the way it turns out!
    Thanks soo much for sharing your yummy recipes with us!


  5. Made this with my kids, they thought it was so cool! It got my son in the kitchen and engaged for more than 5 minutes, thank you

  6. I sent my husband to the store and I'm getting ready to make this, can't wait!

  7. HEYYYY THANK YOU SOOOO MUCH RAGHAD! I got to taste it yesterday and it tastes amaaaaazing!! unbelievable good!! yummi

  8. what kind of caramel sauce do you use??

  9. Halima, thank you, glad you liked it!

    Anonymous: I usually use the Smuckers brand of caramel

    I was a bit skeptical as I was making it, but the end result was ravishing! Thank you so much Savvy chef! It was def a crowd pleaser!

  11. Made this last night for a birthday dinner. Perfectly creamy fan atop dense chocolate cake. Absolute Nirvana...seems so fancy but comes together easily