Equipment
Ingredients
Caramel Layer
- 150 g white granulated sugar
Vanilla Cake Layer
- 115 g unsalted butter, room temperature
- 200 g white granulated sugar
- 1 large egg, room temperature
- 210 g all-purpose flour
- 3 g baking powder
- 4 g baking soda
- 3 g salt
- 240 ml buttermilk, room temperature
- 10 ml vanilla extract
Chocolate Flan Layer
- 354 ml evaporated milk
- 397 g sweetened condensed milk
- 115 g cream cheese, softened
- 4 large eggs, room temperature
- 45 g cocoa powder
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Grease the Bundt pan thoroughly with butter or non-stick cooking spray, ensuring every crevice is coated to prevent sticking.
Pour the sugar for the caramel into a saucepan over medium heat. Melt, stirring constantly once it begins to liquefy, until it turns a deep amber color. Immediately pour into the prepared Bundt pan and swirl to coat the bottom evenly. Work quickly as it hardens fast.
In a stand mixer, cream the butter and 200g sugar until light and fluffy (about 3 minutes). Beat in the egg and 10ml vanilla extract until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, starting and ending with the flour. Mix just until combined. Spoon this batter into the Bundt pan over the hardened caramel and smooth the top.
In a blender, combine evaporated milk, condensed milk, softened cream cheese, 4 eggs, cocoa powder, and 5ml vanilla. Blend on high until completely smooth, about 30-45 seconds.
Slowly pour the chocolate flan mixture over the vanilla cake batter. Do not mix them. Even though it looks like the flan sits on top now, they will switch places in the oven.
Cover the Bundt pan loosely with foil. Place the Bundt pan inside the large roasting pan. Fill the roasting pan with hot water until it reaches about 2.5 cm (1 inch) up the side of the Bundt pan (bain-marie). Bake for 60 to 75 minutes.
Remove the Bundt pan from the water bath and let it cool on a wire rack to room temperature (about 1 hour). Then, refrigerate for at least 8 hours or overnight. This is crucial for the flan to set and release properly.
To serve, run a thin knife carefully around the edges. Place a large serving platter over the pan and invert quickly. The caramel will flow down over the chocolate flan, which is now sitting atop the vanilla cake.
Chef's Notes
- The 'magic' works because the baking soda and powder in the cake batter make it less dense as it cooks, causing it to float, while the dense, egg-heavy flan sinks to the bottom of the mold.
- Do not skip the water bath (bain-marie). It regulates the heat gently, ensuring the custard cooks creamy and smooth without curdling while the cake rises.
- Patience is the most critical ingredient. If you try to unmold this warm, it will collapse. The caramel needs the cold fridge time to liquefy into a sauce.
- For the cleanest layers, ensure your cream cheese is very soft before blending to avoid lumps in the flan.
Storage
Refrigerator: 4 days — Keep covered to prevent the flan from absorbing fridge odors.
