Description
A delightful fusion of moist chocolate cake and smooth creamy flan, perfect for any occasion.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 3 large eggs (for flan batter)
- 1 teaspoon vanilla extract
- 1 cup sugar (for caramel)
- 1/4 cup water (for caramel)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the caramel by combining sugar and water in a saucepan over medium heat and stirring until the sugar dissolves and turns golden brown. Quickly pour into the bottom of a bundt pan.
- Combine in a large bowl the chocolate cake mix, water, vegetable oil, and eggs. Mix well.
- Blend in another bowl the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth.
- Pour the chocolate cake batter over the caramel in the bundt pan.
- Carefully pour the flan mixture over the cake batter.
- Place the bundt pan in a larger baking dish and fill the dish with hot water to create a water bath.
- Bake for about 60 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and let it cool completely before inverting onto a serving plate.
- Serve chilled and enjoy your Mexican Flan Cake!
Notes
Use room temperature ingredients for a better batter consistency. Add cinnamon or nutmeg for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg