Description

Aling Oday’s no bake Chocolate Cake Flan cake is a combination of chocolate cake and leche flan. The cake is dense, rich chocolate cake stacked with creamy vanilla flan and caramel syrup. Perfect for special occasion like Christmas and parties.

Scale

Ingredients

For the Chocolate Cake:

1 3/4 All Purpose Flour

1 1/2 tsp. Baking Powder

1 1/2 tsp. Bicarbonate of Soda (Baking Soda)

1 tsp Salt

1 3/4 cup Sugar

3/4 cup Cocoa Powder

1 cup Milk

2 tsp Vanilla

2 large Eggs

1/2 cup Vegetable oil

For the Flan:

1/2 big can Evaporated Milk

1/2 can Sweetened Condensed Milk

100g Cream Cheese (optional)

4 Large Eggs

2 tsp. vanilla

2 tbsp. Sugar

For the caramel:

8 tbsp. Sugar

3/4 cup Water

Yellow Food Color

Instructions

Grease a 10 inch bundt pan really well with non stick spray and place it in a large steamer pan, set aside. Pre-heat water in steamer pot.
Transfer the water, sugar and about 1/2 tsp. Yellow food colour in a sauce pan. Simmer on medium heat for 8 – 10 minutes until syrup consistency is achieved. Transfer the caramel sauce into the bottom of your greased bundt pan making sure to cover the bottom well.
To make the cake batter, in a large bowl, whisk together all of your dry ingredients and make a well at the centre.
Pour all the wet into the dry ingredients and mix well using a hand held electric mixer and set aside.
In a bowl, add the evaporated milk, condensed milk, cream cheese eggs and vanilla. Mix it using a hand mixture or whisk or into a blender until you have a smooth mixture. Use a strainer to transfer the egg mixture into the prepared bundt pan. Set aside.
Add the cake batter on top of the caramel, smooth the top so its nice and even.
Steam for 1 hour to 1 1/2 hour on low heat, look to see that the top of the cake is firm. Or do a stick test.
Allow to cool for about an hour, invert it onto a platter and enjoy!

Category: Dessert
Method: Baking
Cuisine: Europe

Keywords: no bake chocolate cake flan, chocolate flan