Chocolate Cake Flan

I started by preparing the three mixtures for the three parts. 

First, the Chocolate cake mixture. I mixed the butter and sugar in a stand mixer, until the mixture became creamy. I then mixed in the eggs and vanilla, followed I sifted the dry ingredients into the mixture. While the stand mixer was incorporating these ingredients I slowly poured in the water. I mixed until a homogeneous cake batter formed and stopped, making sure I do not overmix. I kept the mixture aside. Second, I mixed all the ingredients of the Flan in a separate bowl using a hand mixer. Finally, I mixed my sugar and water in a skillet and heated them on low heat. I mixed them together until the sugar dissolved then left them on low heat until it started caramelizing and turned brown. 

I then poured the caramel in the bottom of my bundt cake pan, and all around the sides. I added the Flan mixture on top of the caramel and finally drizzled the cake mixture on top of the Flan all around the pan. You will see that the cake will penetrate into flan mixture but that’s ok as they will split while baking in the oven.

I placed my bundt cake pan in another pan filled with water. I made sure that the water in the pan covered half the height of the bundt pan. I baked it in a preheated oven at 350 degrees Fahrenheit or 177 degrees Celsius for 1 hour and 10 mins making sure that the toothpick comes out clean.

Once done, I removed my bundt pan an from the oven and kept it at room temperature until it cooled (a minimum of 2 hours). I then placed it in the fridge overnight. The next day, I flipped it on a cake stand that has edges. The edges will help keep the liquid caramel from falling out of the cake stand. I served it immediately and we all enjoyed this special dessert 🙂
Enjoy! 🙂