Breads & Baked Goods, Dessert

Chocolate Flan Cake

  • Prep 20 mins
  • Total 1h 30 mins
  • Medium
  • Serves 10

This Chocolate Flan Cake is a fun twist on a classic Mexican dessert.

TIP: Plan ahead! The 8-hour rest in the refrigerator is crucial for this recipe as it allows the flan to fully set and become sliceable. Homemade chocolate cake batter provides the richest chocolate cake experience, but if you prefer using boxed cake mix, look for a Devil’s Food Cake mix. Use half the dry mix (about 8 ounces) and add 1/2 cup of milk, 2 large eggs, and 1/4 cup canola oil to make the cake batter. Add 1/4 teaspoon of espresso powder to ensure that the chocolate flavor isn’t lackluster.


  • Contains Eggs
  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Wheat, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 cups water, for steaming
  • 1/2 cup caramel sauce, pourable


  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup whole milk
  • 1/2 package (4 ounces) cream cheese, softened
  • 3 large eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract


  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon espresso powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 2/3 cup buttermilk
  • 2 large eggs


  • Parchment Paper
  • Blender
  • Large Bowl
  • Whisk
  • Medium Bowl
  • Rubber Spatula
  • Step 1

    Add 2 cups water to pot. Add caramel sauce to lined Multi-Purpose Pan and tilt to evenly cover the bottom. Let sit while mixing cake and flan.

  • Step 2

    To prepare the flan layer, add all flan ingredients to a blender and blend on high until smooth, about 30 seconds, then set aside.

  • Step 3

    To prepare the cake layer, in a large bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt. In a medium bowl, whisk together the sugar and melted butter, let cool slightly, then whisk in the buttermilk and eggs.

  • Step 4

    Pour the egg mixture into the dry ingredients and mix with a spatula until just combined. Transfer the batter into the prepared caramel-lined pan and gently spread evenly over caramel.

  • Step 5

    Place pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Gently pour the flan mixture over the cake batter in the pan. (Don’t worry if they look like they’re mixing. They’ll separate perfectly during baking.)

  • Step 6

    Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 300°F, and set time to 25 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).

  • Step 7

    When cooking is complete, carefully open the lid and remove the rack with the pan. Allow cake to cool for 1 hour before covering and placing in refrigerator.

  • Step 8

    Allow cake to cool in refrigerator for at least 8 hours or overnight before un-molding and serving. When ready to serve, pour hot water into a shallow dish or baking pan that’s larger than the 8-inch cake pan. Set pan in water for 5 to 10 minutes to soften caramel. Run a paring knife around the inside edge of the pan to release the cake. Dry bottom of pan, then place serving dish upside down on top of cake and invert. Be sure to scrape any leftover caramel onto top of flan. Slice and serve.