Chocolate Flan Bundts
A delightful dessert that combines rich chocolate cake with creamy flan, topped with luscious caramel sauce for a perfect bite-sized treat.
Ingredients
For the chocolate cake
- 1.5 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 large eggs Use at room temperature
- 1 cup whole milk Use at room temperature
- 0.5 cups vegetable oil
- 1 tsp vanilla extract
For the flan
- 1 can sweetened condensed milk 14 oz
- 1 can evaporated milk 12 oz
- 3 large eggs
- 1 tsp vanilla extract
For the caramel sauce
- 1 cup granulated sugar
- 0.5 cups water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your bundt pans to ensure easy release after baking.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until combined. Set aside.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract for the flan mixture. Blend until smooth.
Baking
- Pour the chocolate cake batter into each bundt pan until filled about halfway.
- Gently pour the flan mixture on top of the chocolate batter, being careful not to mix the two layers.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Caramel Sauce
- In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then allow it to boil without stirring until it turns a golden amber color. Remove from heat and let it cool slightly.
Serving
- Once the bundts are baked, allow them to cool in the pan for about 10 minutes before inverting onto a serving platter.
- Drizzle with caramel sauce before serving.
Notes
For best results, ensure eggs and milk are at room temperature, and avoid opening the oven door too often. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.