1/2cuphomemade caramel sauce or caramel ice cream topping
Chocolate Cake Layer Ingredients:
1/2cup+ 2 Tbsp all-purpose flour
1/8teaspoonsalt (if you use salted buttereliminate this ingredient)
4ouncessemi-sweet baking chocolatechopped
1/2cupbuttermilk (or you can substitute 1/2 teaspoon vinegar + 1/2 cup milk - mix and let it sit for 5 min before mixing in the cake)
1teaspoonpure vanilla extract
2cans of sweetened condensed milk (I used Eagle Brand and I definitely recommend using that! Different brands set the flan up a little differently)
6ouncescream cheeseat room temperature
6large eggsplus 4 large egg yolks
Heat oven to 350 degrees F.
For the Cake
?You do not need to use a blender for this cake. It’s pretty much a one bowl operation. Get a large bowl. In the microwave, combine the butter and chocolate. Microwave at 50% power for about 1 minute. Stir it up. Keep microwaving in 10 second intervals, mixing in between, until the chocolate and butter are melted. One at a time, and mixing well between each addition, stir in the buttermilk, sugar, eggs and vanilla. In a separate bowl, whisk together the flour, cocoa and baking soda. Slowly add the dry ingredients to the wet ones. Stir until just combined – don’t over mix! The batter will be kind of thick, but don’t worry…it’s supposed to be that way!
For the Flan
Add sweetened condensed milk, milk, cream cheese, eggs, and egg yolks to a blender. Combine on high speed for 1 minute, or until smooth. (If your blender has a small capacity, you may need to do this in two batches.)
Microwave caramel sauce to soften and pour 1/2 cup sauce into the greased bundt pan.
Spoon the cake batter on top of the caramel sauce.
Pour the flan mix over the top of the cake batter. Don't be concerned if the cake batter rises to the top. It will rise during baking anyway.
Place the bundt pan into a larger roasting pan and add enough tap water to fill about half way up the side of the bundt pan. The water helps the flan bake evenly.
Place the pans into the oven and bake for 75-90 minutes, or until a toothpick inserted into the cake comes out clean. Check your cake at 70 minutes for doneness.
Remove the bundt pan from the roasting pan. Let the bundt pan cool on the counter for about 2 hours and then refrigerate for at least 8 hours (overnight is fine).
To Remove Cake from Pan
Use large roasting pan that you used during baking and fill it one quarter full with very hot tap water. Put the bundt pan into the hot water and let it sit for about 1 minute.
Place a serving platter or cake plate upside down on top of the cake. Try to center it as much as you can. Holding the plate down onto the cake with one hand, flip the cake over and onto the cake plate. Remove the bundt pan and enjoy your beautiful, delicious chocolate flan cake!