|Nutritional Guidelines (per serving)|
|Servings: 1 cake (12-16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This usual recipe is fun to Chocolate make, as there is a kind of baking "magic" involved. You add both cake batter and flan ingredients to a bundt or tube pan, all mixed up, and they magically sort themselves out in the oven into a rich chocolate cake topped with a creamy caramel flan. Cake and flan in every bite, drizzled with dulce de leche caramel sauce!
There are a few tricks to ensure success, the most important one being to allow the cake to cool completely (or even chill it) before inverting it out of the pan, no matter how tempting it might be to check it out as soon as it comes out of the oven. The flan needs to cool to set completely, or it will crack and break when the pan is inverted. Traditionally this cake, like flan, is served cold, but it's also very good when warm, or at room temperature. You could heat a slice gently in the microwave, but make sure it's cool when you try to flip it out of the pan.
You will need a 12 cup bundt, tube, or angel food cake pan for this recipe, and a roasting pan that is large enough for the baking pan to fit inside (for the water bath).
It's a good idea to grease your baking pan well, and even better to use a nonstick pan if you have one.
- For the Cake:
- 1 devils food chocolate cake mix
- 1/4 cup cocoa powder
- 1 cup milk
- 1/3 cup sour cream
- 1/2 cup vegetable oil
- 3 eggs
- 2 teaspoon vanilla
- Pinch of salt (to taste)
- For the Flan:
- 12 ounce can sweetened condensed milk
- 14 ounce can evaporated milk
- 3 eggs
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 3/4 cup dulce de leche
- 3/4 cup caramel sauce (such as for ice cream topping)
- Optional: chocolate sprinkles for decoration
Preheat the oven to 350 degrees (F).
Grease a 12 cup bundt, tube, or angel food cake pan well with butter or vegetable shortening.
Place the cake mix in the bowl of a standing mixer. Add cocoa powder, milk, sour cream, 3 eggs, vegetable oil, vanilla, and a pinch of salt, and mix well.
Place the condensed milk, evaporated milk, 3 eggs, vanilla, and salt in a blender and pulse until well blended.
Gently warm the dulce de leche in the microwave to soften it, and then mix it with the caramel sauce. Place half of the caramel/dulce de leche mixture in the bottom of the baking pan. Reserve the remaining half.
Pour the chocolate cake batter into the pan. Pour the condensed milk/egg mixture into the pan (you do not need to mix the 2 batters). Cover pan with an oiled piece of aluminum foil.
Set the baking pan inside the roasting pan. Place the pans in the oven, then carefully fill the roasting pan with 1-2 inches of hot water.
Bake cake for 1 hour and 15 minutes, or until cake springs back to the touch. Carefully remove pans from the oven (avoid sloshing/spilling the hot water).
Let cake cool completely in the pan, or chill cake in the pan until cool.
Remove foil from the pan, and gently tap the pan on the counter. Gently loosen the edges of the cake from the sides of the pan. Invert a large plate over the top of the pan, then flip the pan so that the cake can slide out of the pan and onto the plate.
Heat the remaining caramel sauce/dulce de leche mixture and drizzle it over the cake. Decorate the cake with chocolate sprinkles, if desired.