Servings: 8 people
Calories: 280kcal
Cost: $15
Equipment
- Bundt pan or round cake mold
- Blender
- Oven-safe tray for water bath
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 1 box chocolate cake mix
- 3 eggs
- ½ cup oil
- 1 cup water
- 1 can condensed milk
- 1 can evaporated milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup sugar (for caramel)
Instructions
- Melt the sugar over medium heat, stirring until golden amber, about 5–7 minutes, then pour into your baking mold.
- Mix the chocolate cake batter according to package instructions and pour gently over the cooled caramel.
- Blend the condensed milk, evaporated milk, eggs, and vanilla until smooth, then pour over the cake layer.
- Cover the mold with aluminum foil, place it in a water bath, and bake at 175°C (350°F) for 1 hour and 15 minutes.
- Let the cake cool completely before refrigerating for at least 4 hours, then flip onto a plate to serve.
Notes
Always use room-temperature eggs for a smoother flan mixture.
Make sure to grease your mold before adding the caramel for easier unmolding.
Try adding a pinch of cinnamon to the cake batter for an extra flavor kick.
Store leftovers covered in the fridge for up to 5 days, or freeze for up to 2 months.
Dress your cake with fresh berries or a dusting of cocoa for a beautiful presentation!
Make sure to grease your mold before adding the caramel for easier unmolding.
Try adding a pinch of cinnamon to the cake batter for an extra flavor kick.
Store leftovers covered in the fridge for up to 5 days, or freeze for up to 2 months.
Dress your cake with fresh berries or a dusting of cocoa for a beautiful presentation!
Nutrition
Calories: 280kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 22g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 6mg
Tried this recipe?Let us know how it was!