A delightful twist on the classic chocolate flan cake, combining rich chocolate cake with creamy flan and a caramel drizzle.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Spray a 12-cup Bundt pan with nonstick cooking spray.
Ensure the pan is well-coated to prevent sticking.
Pour the caramel sauce into the bottom of the prepared Bundt pan.
Tilt the pan to spread the caramel evenly.
Prepare the chocolate cake mix according to the package instructions.
Use room temperature ingredients for a smoother batter.
Pour the cake batter over the caramel layer in the Bundt pan.
Pour gently to avoid mixing with the caramel.
In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, cream cheese, vanilla extract, and eggs. Blend until smooth.
Blend until no lumps remain for a creamy flan.
Slowly pour the flan mixture over the cake batter in the Bundt pan.
Pour slowly to allow the flan to settle evenly.
Cover the Bundt pan tightly with aluminum foil sprayed with nonstick spray.
Tightly sealed foil prevents water from entering the pan.
Place the Bundt pan in a large roasting pan. Fill the roasting pan with hot water to a depth of 2 inches.
The water bath ensures even cooking and prevents cracking.
Bake the cake for 2 hours without uncovering.
Avoid opening the oven to maintain consistent temperature.
Remove the Bundt pan from the water bath and let it cool for 15 minutes.
Cooling helps the cake set before inverting.
Invert the cake onto a serving plate and let it cool completely before refrigerating.
Use a plate with a rim to catch any caramel drips.
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