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- Queen G
- 3 days ago
- 2 min read
Serves: 10-12
Prep time: 20 Minutes
Bake time: 1 Hour and 25 Minutes
Ingredients
Chocolate Cake:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup cocoa powder
1 cup milk, room temperature
1 teaspoon vanilla extract
3 large eggs
1/2 cup melted butter
Flan:
1 can sweetened condensed milk
1 can evaporated milk
3 large eggs, room temperature
2 teaspoons vanilla extract
4 oz cream cheese, room temperature
1/2 cup caramel ice cream sauce
Directions:
In a large bowl, whisk together flour, baking powder, salt, brown sugar, sugar, and unsweetened cocoa powder until combined. Set aside.
In a separate bowl, whisk together the eggs, milk, vanilla, and melted butter (let it cool for 5 minutes) until combined.
Pour the wet into the dry ingredients and whisk until smooth- do not over mix. Set aside.
Grease a 10 inch Bundt cake pan with non-stick spray. Add caramel ice cream sauce to the base of the pan.
Scoop the chocolate batter onto the caramel sauce and use an offset spatula to spread the top evenly. Tap the pan onto the counter to remove any air bubbles in the batter. Set aside.
In a blender, add in the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and cream cheese. Blend for 2 minutes until smooth.
Pour the mixture on the back of the spoon (to prevent mixing) onto the chocolate cake batter.
Cover the Bundt pan with aluminum foil and place it inside a roasting pan. Pour 1 inch of boiling water into the pan for the water bath.
Preheat the oven to 350F and bake for 1 hour and 25 minutes, or until a toothpick inserted into the cake comes out clean.
Remove from the water bath immediately after the oven and let it cool at room temperature for 1 hour. Cover with plastic wrap and place in the refrigerate for 6-8 hours.
Use an offset spatula to carefully loosen the cake from the pan. Invert onto a serving dish.
Slice and enjoy!
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